Flaky Baked Samosa

I fell in love with Indian food when I first became vegetarian...so many delicious new flavors!  I tried my first samosa and I was hooked!  This is my take on samosa, it's baked with a flaky crust, and has the same basic taste without the added oil from frying!  Now to master a good chutney recipe. Hmm...  *wink*

Crust
About 6 sheets of Phyllo dough (cut into thirds)

Filling
4 medium russet potatoes
1/2 cup peas (frozen works best)
1 tbsp curry
1 tsp mustard powder
1/4 tsp chili powder
sea salt

olive oil for brushing

1: Preheat oven to 325º F
2: Peel and cut potatoes into small squares, the boil until almost soft enough to mash
3: Strain and rinse, then add potatoes to a bowl along with the other filling ingredients
4: Gently fold everything together being careful not to mash peas (potatoes should be half mashed, half in tact)
5: Spoon the potato/pea mixture onto one of the Phyllo dough strips and fold as pictured:

6: Gently brush with olive oil and bake for 5 minutes on each side

7: Set on a paper towel to cool slightly before serving

Makes: 18 samosa

NOTE: This item must be eaten shortly after being baked.  I found that the completed samosa do not store well due to the condensation from the filling (flakiness becomes soggy).  However, you can prepare them up to the baking point, and store them that way, then bake them right before you're ready to serve them!