Try these flavorful, gently spiced turnovers
next time you want something a little exotic.
These are especially nice as they are suitable for
vegetarians.
2 cloves garlic
1 cup fresh cilantro leaves
16 ounces plain yogurt
2 1/2 cups red potatoes, peeled & diced
1 tablespoon olive oil
1 cup coarsely shredded carrot
1 cup finely chopped onion
2 teaspoons gingerroot, minced
1 cup frozen green peas, thawed
2 tablespoons fresh cilantro, chopped
2 tablespoons water
2 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon salt
1 Tablespoon black pepper
2 Tablespoons ground red pepper, adjust to taste
16 sheets frozen phyllo pastry, thawed
vegetable cooking spray
Position knife blade in food processor bowl.
Drop garlic through chute with processor running; process 3 seconds or until garlic is minced.
Add 1 cup cilantro; process until finely chopped.
Add yogurt; process until smooth. Spoon mixture into a bowl; cover and chill.
Place potato in a medium saucepan; add water to cover.
Bring to a boil; cook 12 minutes or until tender. Drain and set aside.
Heat oil in a large skillet over medium heat.
Add carrot, onion, and gingerroot; saute 5 minutes.
Add potato, peas, and next 7 ingredients; saute 5 minutes.
Remove from heat; set aside.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise into
2 (16" -by- 16") strips; lightly spray with cooking spray.
Fold each strip in half lengthwise. Spoon 2 tablespoons
potato mixture onto end of each strip and spread to within
1 inch of end.
Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a
triangle to end of strip.
Repeat with remaining ingredients.
Place the turnovers, seam side down, on a baking sheet coated with cooking spray. Lightly spray tops of turnovers with cooking spray. Bake at 400 degrees F for 15 minutes or until golden. Serve with yogurt sauce.
