Samosas Baked in Phyllo

3-4 large potatoes
2 cups frozen peas, thawed
1 cup red bell pepper, diced
1/4 cup cilantro, minced
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon curry paste
1/4 teaspoon salt

1 package of phyllo dough
1/4 cup olive oil

Peel the potatoes, cut in to 2/3" cubes, and boil them in salted water until just tender, but not too soft. You can pre-cook the potatoes in advance if you want.

In a non-stick frying pan, heat the olive oil and add the curry paste and the curry powder. Blend together. Next add the red bell peppers, the cooked potato cubes, and the peas and stir until the curry seasoned oil coats everything. Turn off the heat and add the cilantro and the salt to mixture. Mix gently so as not to mash the potatoes. Cool and use to stuff the samosas.

If you bought your phyllo dough frozen, allow it to thaw over night in fridge. Once you remove the phyllo dough from its box package, keep it moist by laying a damp kitchen towel over the roll while you work with it. If you let the dough dry out, it will crack and be difficult to work with. This recipe uses oil instead of butter, which cuts the fat of the finished dish and also makes this dairy-free. Put the olive oil in a small bowl and clear an area on your counter to work with the phyllo dough. Take one sheet of phyllo and lay it flat. Put your fingertips in the oil and then pat the phyllo sheet lightly all over with your oiled fingers. Place another sheet of phyllo over the first one and repeat. This will keep the layers of the dough separated and flaky when cooked. Repeat a third time.

Next, slice the layered phyllo sheets into four columns. Place a spoonful of the filling on the bottom edge of one column, and fold the phyllo dough in triangles like a flag. If the filling oozes out, just tuck it in with your fingers and keep rolling. When you finish, use your fingers to brush some extra oil on the outer layer for a golden brown color when baking. Repeat with the phyllo dough until you run out of filling. Place the samosas on a cookie sheet and bake in a 375º oven for twenty minutes. Serve with chutney to add a spicy sweet burst of flavor to every bite of the samosa!

Chutney
1 can (20 oz.) crushed pineapple or 2 cups fresh pineapple, finely chopped
1/2 cup sugar
1 tablespoon oil
1 teaspoon cumin seed
1/2 teaspoon anise
2/3 teaspoon crushed chilies
1/4 teaspoon clove or allspice

Mix all the ingredients together in a saucepan. Simmer on a low heat for about ten minutes.