After a weekend of beautiful sunshine and 65 degrees, it was rather tough to wake up with that spring in my step as I looked out the window onto a cold, rainy skyline. Spring is duking it out with the chilling battle-axe of winter this year…but seeing cherry blossoms and blooming tulips sure gets me back on track.
We printed the May issue of Portland Monthly on Friday and were excited/relieved to put it to bed. The BEST OF THE CITY issue will be on newsstands soon! It’s always amazing to me, even after all these years in publishing that we produce an entire magazine every single month. There are so many moving parts from the advertising sales, to the editorial to the design, the production and then finally as if by magic it is delivered to mailboxes and newsstands across the city and beyond. It’s a small miracle, really!
All that aside, my sister Kristin and her boyfriend Joe are in Ubud, Bali right now…on week 2 of their vacation. They’re enduring 100 degree weather with 200% humidity! I got a little inspired by the region and decided to try my hand at Samosas…one of my favorite Indian dishes (alright not exactly Ubud but work with me here!) Samosas are usually fried but you’ll be delighted to know that you can eat as many of these as you like as they’re oven baked, and even delicious enough for a finicky little one. These are made with Phylo dough sheets and Bryce loves eating the “paper.”
Baked Phylo Vegetable Samosas
The first thing you need to do is dice your potatoes into medium sized-chunks and boil them until they are just past al dente. You don’t want them to be mushy. The potato is the binder for the filling.
While the potatoes are boiling you want to saute your vegetables in 1-2 tbsp of olive oil that has been heated with about a tsp. of curry. For kiddies you can just leave the curry out. The traditional Samosa calls for peas, peppers and cilantro but I like to load it up and add carrots, onion and a little garlic. In truth you can really use whatever floats your boat!
I used store-bought Phylo dough sheets that I found in the frozen food section at New Seasons.
You have to keep a moist tea towel over them as you’re doing this or they will get dry. You take one sheet, brush it with a little bit of olive oil and then add another layer on top of that, pressing down gently with the tips of your fingers. Repeat this until you have 4 layers, and then cut the dough sheets into 4 strips.
Once the potatoes are done and drained you can add them to the vegetable mixture and stir until combined. Add salt to taste at this point, about a tsp. Lastly I take a hand masher and push the potatoes around until I get the consistency of a little mash but a lot of firm chunks.
Put the filling at the base of 4 Phylo strips and roll ’em up like an American flag. Bake at 375 for about 20 minutes.
Enjoy with Sriracha or Chutney!
Your Shopping List:
2 Large Potatoes (peeled and medium diced)
1 red bell pepper (diced)
1 small carrot (diced)
1 small onion (diced)
2 garlic cloves (finely chopped)
1 cup green peas
½ cup chopped cilantro
1 tbsp curry
1 tsp salt (or to taste)
1 package phyllo dough sheets
2 tbsp olive oil for saute
2 tbsp olive oil for phyllo dough