This recipe is inspired from a wonderful summer produce box, the Phyllo pastries video of Sarit Packer and Itamar Srulovich on Food52's YouTube channel. The filling for the samosas is made from Plums & Squash giving it a refreshing, vibrant, slightly tangy taste. The samosas are easy to make, can be made ahead. —Meera Bhave
Deseeded Jalapenos finely diced (Keep the seeds if you like the heat)
Medium sized Plums diced
Small to medium size Summer Squash diced
Cheddar cheese cut in small cubes
unsalted melted Butter
Salt to taste
In This Recipe
Heat the olive oil in a heavy bottom pan on a medium heat. Add the onions, fry them until the edges start getting some color. Add the diced jalapenos, followed by the ground coriander, ground cumin, oregano & salt, fry all for 10 seconds.
Turn heat high add the diced squash followed by salt & maple syrup. High heat helps in getting rid of the extra moisture from squash as it cooks. Stir around constantly until the squash is half cooked but still has some bite to it. This will take about 8 to 10 minutes.
Turn the heat off. Add the plums to the cooked mixture, they will soften on the residual heat. Taste & adjust the seasoning. Let the mixture cool completely before stirring in the cubed cheese.
Heat your oven to 425° F and line a baking tray with parchment paper.
Unfold the Phyllo pastry sheets on a clean working surface. Have very lightly moist kitchen towel to cover the phyllo sheets. One at a time lay one sheet of phyllo down covering rest of the sheets with towel. Brush some melted butter on the phyllo sheet , lay second sheet on top of it brush with butter & then a third sheet. Cut the sheets in half lengthwise.
Working with one halve at a time, spoon some filling in a corner of the layered sheets. Fold the corner in a triangle shape, and continue folding in a triangle until the end of the sheet. (Refer the Food 52 video for better understanding of how to shape the triangle.)
Place the shaped samosas under a kitchen towel until you are finished forming all. Continue shaping the samosas until you run out of the filling.
Place the samosas on the lined baking tray, brush some more butter on the top, bake for 15/20 minutes or golden overall. At this stage these can be refrigerated for 24 hours before baking.
Let them cool for 5 to 6 minutes on a cooling rack before serving. They are best immediately after baking.