Mini Phyllo Cups with Peas and Potatoes
My mom made these mini phyllo cups with peas and potatoes on Thanksgiving and they were such a crowd pleaser. So of course I had to try making them for myself and they turned out to be super easy and delicious.
Mini Phyllo Cups with Peas and Potatoes
Ingredients
1/2 cup onion
1 tbsp olive or canola oil
3 small potatoes
1 tsp cumin seeds
1 tsp ginger
30 mini phyllo shells
10 oz frozen peas
1/2 tsp garam masala
1/4 tsp turmeric powder
salt and pepper to taste
1 tbsp lemon juice
red chili powder or 1/2 green chili (optional)
Directions
1. Boil potatoes and then chop them into very small cubes.
2. Sauté onions and cumin seeds in oil on medium/high heat until cumin seeds start to sizzle.
3. Add frozen peas and potatoes and cook for 5 minutes.
4. Add salt, pepper, green chilies or red chili powder, ginger, and turmeric. Stir gently and continue to cook for another 5 minutes.
5. Add lemon juice and garam masala, mix, and turn off heat
6. Fill phyllo cups with the mixture, bake in the oven for 1-2 minutes, and serve.