Cocktail Samosa

• Potato peas & Paneer filling
• 1 medium-large idaho potato, boiled & peeled
• 1/4 cup baby peas, cooked
• 1/4 cup shredded paneer
• 1 tablespoon finely chopped cilantro
• 1/4-1/2 teaspoons Salt
• 1/2 teaspoon Garam Masala
• 1 teaspoon minced ginger root
• 2 teaspoons Lime juice
• 2 tablespoons Canola oil
• 3 teaspoons Roughly crushed Coriander seeds
• Samosa
• 1/2 package phyllo pastry sheets
• Oil for brushing
• Potato, peas & paneer filling

1. Crumble the boiled potato. Add to the peas & paneer in a bowl and mash until the veggies are integrated, but not mushy.
2. Heat the oil till smoking & add the crushed coriander seeds. Stir around till they barely begin turning brown and then add the minced ginger. Stir for ! 5-10 sec and then add the hot tempering mix to the potato mixturernAdd the Salt, Garam masala,and cilantro and lime juice. Combine to disperse the seasonings evenly in the filling.
3. Preheat oven to 350 F.
4. Thaw the pastry sheets and keep them covered with a moist kitchen towel.rnCut each sheet into app. 6 in X 10 in size.
5. Place a single sheet onto the workspace and brush with oil. Fold longitudinally to get a strip that is 3 in wide.brush the top surface again with oil.
6. Place 1 tablespoon of filling at one end of the strip. Follow the photographs to fold the pastry & seal.
7. Lay the samosas on a baking sheet lined with parchment paper and brush the surface with oil. Bake at 350 C for about 15 min or until the surface has turned a light golden brown.
8. Serve warm with a sweet & sour tamarind chutney or green cilantro mint chutney.
9. You can prepare the pastries ahead of time, lay them on a baking sheet , cover with plastic wrap, and refrigerate until required. Simply pop into a preheated oven to bake & serve.

peas, idaho potato, baby peas, paneer, cilantro, salt, garam masala, ginger root, lime juice, canola oil, coriander seeds, samosa, pastry sheets, brushing, paneer filling

Taken from food52.com/recipes/15223-cocktail-samosa (may not work)