How to make delicious Curried Triangles

This is a much-requested recipe for a dish I call Curried Triangles. They are a mixture of ground meat, onions, potato, and peas, curried and rolled into little packets. They're easy to make, and you will be the hit of the party.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 lb. ground turkey or chicken (you can really use any protein, including tofu or beans if you want)
• 3 medium yukon gold potatoes, or 2 regular-sized brown potatoes
• 3 cloves of garlic
• 1 medium-sized yellow onion
• butter
• small amount of chicken broth or chicken bouillon
• curry powder
• cayenne, if you like things spicy
• phyllo dough, thawed
• bag of frozen peas
• olive oil (you can even use the spray kind if you want)

1. Peel the potatoes. Cut them into 2-inch chunks and place them in a large pot of cold water. Boil the potatoes until a fork goes through easily. Drain and set aside.

2. While the potatoes are boiling, dice the onions and the garlic. The onions should be relatively small - each piece about the size of a fingernail. Preheat oven to 375F.

3. In a large saucepan, heat a bit of olive oil (maybe 2 tbsp) and stir-fry the onions, garlic, and meat until the meat is cooked through. Add curry powder at this step. I find that I always use more curry powder than I expect - maybe about 1/4 cup. I sprinkle in a bit of cayenne as well - feel free to omit this step if you don't like hot food. Remove from heat when cooked through, and add about 1 cup of frozen peas to the hot mix. The peas will thaw while you're working on the potatoes.

4. Add about 1/4 cup of butter, about 1/8 cup of broth, a bit of salt, and a few extra tbsp of curry powder to the potatoes, and mash them until they are blended and no longer chunky (no need to whip or blend them). Add potato mix to meat mix and stir. Taste and adjust spices as necessary.

5. 
   First fold (fold edge over the curry mixture) - then fold upper right edge toward center to keep triangle shape.

   Wet a towel or paper towel, wring it out, and open the phyllo dough. Place the wet towel over any phyllo you are not using, so that it won't dry out. Separate a sheet out and paint or spray with olive oil (you can use butter if you want), then fold in half so that you have a long rectangle in front of you. Paint/spray the phyllo again. Place about 1/4 cup of the meat/potato mixture at the narrow end and fold one corner diagonally. (See illustration). Keep folding until the end of the sheet, maintaining the triangle shape (kind of like a note you would have folded in middle school). Paint/spray the outside with olive oil and set aside. Keep making these triangles until your mixture is all used up. Cover with plastic wrap or foil until the triangles are ready to cook.

6. Bake for 15-20 minutes or until phyllo is browned.

Tips & Warnings

• You don't have to make triangles - you can roll these like burritos if you find it easier.
• I think these taste great with phyllo, but I typically use a thicker pastry dough called "yufka," which I get at a local Armenian store. If you use yufka, brush with egg instead of oil and grease the pan on which the triangles will cook.
• Keep the phyllo covered at all times. Working with dried-out phyllo is next to impossible.