Vegetable Samosas

This appetizer is always a sure pleaser.

14 sheets (at least) filo pastry, thawed and wrapped in a damp dish towel
oil for brushing the pastries

Filling ingredients:
3 large potatoes, boiled and roughly mashed
3/4 cup frozen peas, thawed
1/3 cup canned or frozen corn, drained or thawed
1 tsp ground coriander
1 tsp ground cumin
1 tsp dry mango powder (amchur) - lacking this, which is difficult to find, substitute lemon juice
1 small onion, finely chopped
2 Tbsp cilantro leaves, chopped
2 Tbsp chopped fresh mint leaves
juice of 1 lemon
salt

Toss all the filling ingredients together in a large mixing bowl until they are well blended. Adjust the seasoning with salt and lemon juice if necessary.

Preheat oven to 400. Cut each sheet of filo pastry in half lengthwise and fold each piece in half lengthwise to give 28 thin strips. Lightly brush with oil (I found this is best to do a few strips at a time so that the pastry doesn't dry out).

Using one strip of the pastry at a time, place about 1 Tbsp (or more if it'll fit) of the filling mixture at one end and fold the pastry diagonally over. Continue folding to form a triangle shape. Brush the samosas with oil. Bake for 10-15 minutes, until golden brown.

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