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from Carolyn Lignos - Loomis, CA
Preheat oven to 375 degrees F. In a medium bowl, stir together contents of 1 packet (from 5.75 ounce box) roasted garlic mashed potatoes and 2 cups boiling water. Stir in peas and, if using, jalapeno peppers. In a small saucepan, heat 1 teaspoon of olive oil over medium heat. When hot, remove pan from heat and stir in ginger and 1 teaspoon of curry powder. Stir into potato mixture. Stack 2 sheets of fillo pastry on top of each other. Cut in half lengthwise using kitchen shears. Lightly brush with olive oil. Place about 1/4 cup of filling onto bottom of each strip. Fold one corner of fillo over the filling. Continue folding, alternating from left to right, flag-style, until you have a triangular-shaped packet. Place on greased baking sheet. Repeat with rest of fillo and filling until you have 14 pastries. Stir together egg yolk and remaining curry powder. Brush over pastries. Bake 15 to 20 minutes, until puffy and browned. Serve warm.