|Served with home made Fresh Sriracha|
- 2 medium sized potatoes, peeled
- 2 C pumpkin, peeled and chopped
- 1 C of peas (frozen is fine)
- 2 TB ghee
- 2TB olive oil
- 1 brown onion, finely chopped
- 3 cloves of garlic, finely chopped
- half tsp ground ginger
- 1 and a half tsp salt
- 1 tsp ground coriander
- 2 tablespoons of chopped fresh coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- half tsp of dried chilli flakes
- 1 packet of Filo pastry
- Pepper to taste
Place peeled and and cut potatoes, pumpkin and peas in a steamer and steam until soft.
Divide steamed vegetables, mash half and mix in the reserved half - so you have a mix of mashed vegetables and chunky veg - this is a textural thing.
In a fry pan, heat ghee and olive oil on medium high heat, add onions and saute for 10 minutes until sticky and golden - stir now and then, making sure they do not stick.
Once onions are sticky and golden, add garlic, ginger, salt, coriander, turmeric, masala, cumin and chili flakes and keep stirring them until they are toasted (they will become very fragrant and aromatic)
Add a splash of water to this spice mix to 'loosen' it up a little bit and then mix it into the vegetable filling, thoroughly combining all the ingredients and set aside to cool. Add fresh coriander.
Cut the Filo pastry into long strips of about 4 inch/10 cm. wide by 10 inch/25cm. long, roughly.
Place about 1 heaped tablespoon of the cooled mixture into one corner of the pastry.
Fold one corner over the mix to create a triangle (wetting the areas that meet to help it to stick)
Keep folding and sticking until you are left with a triangular parcels.
Place on lightly oiled baking tray and very* lightly brush oil over them. * If you put too much oil on, they won't brown very well.
Bake in medium-hot (190-200ºC/375-400ºF) oven for about 15-30 minutes until a light and golden.