I just finished digging out this year’s carrot area, my reward? I uncovered some very early potatoes, missed during the last harvest or self grown from potatoes past? I haven’t planted potatoes yet this year. I am short cutting this recipe by using store-bought phyllo but the veggies and coriander are all from scratch. If you have been disappointed with homemade samosa spice mix, the secret is not entirely in the ingredients, toasting the whole spices in oil before grinding makes all the difference.
1 Whole Head Garlic
2 Cups Potatoes, cleaned, peeled and diced
4 Cups Spring “spinach like” greens I used half mache half chard, well washed and chopped.
2 TSP Cumin seeds
2 TSP Coriander seeds
2 Black Cardamom Pods
½ TSP Cinnamon bark
3 ½ TBS Canola oil (or other neutral tasting oil)
Sea salt to taste
½ Package Prepared Phyllo Pastry Dough(aprox 200g)
Oil, melted Butter, or beaten Egg to brush on the phyllo
Method: Start by roasting the garlic, preheat the oven to 375f(I often have a pre-roasted head of garlic kicking around, If I have the oven on for a casserole I will toss in a head of garlic to roast at the same time, it keeps in the fridge for about a week) to prepare the garlic cut off the tip(stem side) of each clove, sit the garlic root side down on a piece of foil, drizzle with 1 TBS of oil wrap the foil up over the top so no oil leaks out and squash it all together, bake for 30 minutes or until each clove has become soft and browned. to make the spice mix, break open the black cardamom pods separate out the seeds, discard the casings, combine cardamom seeds with cumin, coriander and cinnamon bark, toast the spices with ½ TBS oil in a skillet over medium heat, stirring frequently for about 5 minutes or until the colour of the spices darkens and they become fragrant. Process the spice mixture in a mortar and pestle or spice grinder until smooth. Boil the potatoes in salted water until cooked through, it will probably take 15 to 20 minutes depending how small you chopped them, drain and set aside . Reheat the skillet you used to toast the spices, add in 2 TBS oil squeeze the roasted garlic cloves out of their wrappers, they should be completely soft and pasty, quickly mash the garlic into the oil with a fork, add in the potatoes, greens and ground spice mix, stir everything together to combine and keep stirring until all the greens have wilted, then take off the heat and season with salt. To form the pockets lay a few sheets of phyllo out on a cutting board, slice the phylo length wise to make long 3” wide strips, brush with oil, melted butter or beaten egg (I used canola oil ) spoon some filling into a corner and fold that corner over to make a triangle, fold that triangle back over and so on, most phyllo dough boxes have a diagram of how to fold a classic stuffed phyllo triangle pocket. Line a cookie sheet with parchment lay out the pockets in a single layer give them a brush of oil, melted butter or egg wash over the top. Bake at 350f for 15 to 20 minutes until each triangle is flaky, crispy and golden brown. Dip these almost authentic parcels in warm sorrel raisin chutney. Not the most eye-catching pairing but I assure you the flavors are excellent. If my rhubarb was up and running, a stunning pink rhubarb chutney would have been much prettier.