1 1/2 Cups Diced Carrots
1 1/2 Cups Diced Onion
1 1/2 Cups Diced Potato
1 Cup Frozen Peas
1/4 Cup Cilantro Chopped
1 Tablespoon Ginger Minced
1 Tablespoon Garlic Minced
2 Tablespoons Curry Powder
1 Tablespoon Turmeric
1 Tablespoon Salt
2 Tablespoons Powdered Chicken or Vegetable Bouillon
4 Tablespoons Olive Oil
Olive Oil for brushing Filo
Peas are one of my favorite veggies... I buy Trader Joes Petite Peas... tender... sweet!
Cook the Carrots, Potatoes, and Onion for about 5 minutes with the Olive Oil
Add all the spices and salt. Cook for about 5 minutes
Add the peas.
Add the Cilantro..
Filo dough has to be defrosted in the fridge for a whole day and left to thaw even further outside of the fridge before use. Separate 3 sheets of dough and brush oil in between layers.
Keep the unused filo dough covered with a damp kitchen cloth in between uses.
Using a pizza cutter slice into 3 even pieces.
Using a Cookie Scooper place some mixture on the bottom corner of the dough and roll up keeping a triangle as you go.
Brush Oil in between flips.
Place on cookie sheet ... Bake at 375 until golden brown . Makes approx 12
Served with Mixed Greens and Miso Cesar Dressing, Rice Pilaf.
These little pockets are crunchy and crispy on the outside and spicy, moist and delicious on the inside.