Tell me these don't look yummy!
They're actually sliced in half for the picture. Of course, the one I chose to slice in half seems to have very little of the peas & carrots and most of the potatoes, but you get the general idea. I deviated a bit from the recipe my friend sent me since I wanted carrots too, a bit less onion and wanted to add garlic.
2-3 baking potatoes, peeled, diced & boiled
1/2 onion, finely chopped
1/4 cup frozen peas & carrots
2 tbsp oil
1-2 tsp yellow curry powder (I used 2, we like mild curry)
2 tbsp minced garlic
1 tbsp lemon juice
Salt & pepper to taste
Peel and dice the potatoes very small, bring to a boil and simmer till cooked.
Saute the onion & garlic in the oil, add curry powder.
Add potatoes, mix well.
Add peas, carrots, lemon juice & seasonings. Stir well to mix curry/oil with veggies until coated.
[Now, the original recipe called for some kind of dough. Since I didn't know what exactly that was, and my kids like the flaky pastry type dough, I used phyllo dough.]
Fold each sheet of phyllo in thirds lengthwise.
Place a teaspoon or two of potato mixture in the bottom left corner and fold up into a triangle. Keep folding it up and back to make little triangles of dough, like this.
Use a bit of water on the end to seal it and place on a cookie sheet (mine are non-stick, you may want some kind of parchment paper).
Bake triangles at 375 degrees for 10 minutes, flip over and bake for another 10 minutes.
We had some immediately and refrigerated the rest. Reheating seemed to work best in the toaster oven to make the pastry crispy again.