Sar Moo Sars (burmese Curry Turnovers) Recipe
Yield: 20 piecesRecipe by luhu.jp
Ingredients:
2 1/2 tbsp: Olive oil,
1 cup: Cooked split peas,
1 small: Onion, finely chopped
1 medium: Potato, peeled
2: Garlic clove, (s), minced
-finely chopped,
2 tsp: Ginger, minced
2/3 cup: Vegetable stock, approx
1: , (to 2) jalape o
Salt, opt
-or other hot chilies,
15 Sheets: phyllo dough,
-seeded and minced,
-, each 14x18 inches
1 1/2 tsp: Curry powder,
1/4 cup: Fine dry bread crumbs,
1/2 tsp: Ground cumin,
Directions:
1. Heat 1 tbs olive oil in a non-stick fry pan. Cook the onion,
garlic, ginger, and chilies over medium heat until soft but not
brown, 3-4 minutes, adding the curry powder and cumin after 2 minutes.
2. Stir in the peas, potatoes, and vegetable stock and simmer for 6-8
minutes, or until the potatoes are very tender and virtually all the
stock has been absorbed. If the stock evaporates before the potatoes
are cooked, add a little more. Correct the seasoning, adding salt or
curry powder. The mixture should be highly seasoned.
3. Unwrap 15 sheets of phyllo dough and cover with a slightly damp
dish towel or plastic wrap. Lay one sheet of phyllo on the work
surface, lightly brush it with some of the remaining 1
tbs olive
oil, and sprinkle with 1 tsp bread crumbs. Lay a second sheet of
phyllo on top. Brush with more oil and sprinkle with bread crumbs.
Repeat with a third sheet of phyllo. Cut the sheets lengthwise into
3
-inch strips.
4. Place 1 generous tbs of filling 1-inch below the top of the strip.
Fold over one corner to cover the filling, then fold the strip as you
would a flag to form a neat triangle. Continue making sar moo sars in
this fashion until all the filling and phyllo dough are used up.
Brush the tops of the pastries with a little olive oil.
Can be prepared several hours ahead to this point and kept in the
refrigerator.
5. Preheat the oven to 400
F. Bake the sar moo sars on a non-stick
baking sheet until golden brown, about 15 minutes.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 21
Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp
garlic, ginger, and chilies over medium heat until soft but not
brown, 3-4 minutes, adding the curry powder and cumin after 2 minutes.
2. Stir in the peas, potatoes, and vegetable stock and simmer for 6-8
minutes, or until the potatoes are very tender and virtually all the
stock has been absorbed. If the stock evaporates before the potatoes
are cooked, add a little more. Correct the seasoning, adding salt or
curry powder. The mixture should be highly seasoned.
3. Unwrap 15 sheets of phyllo dough and cover with a slightly damp
dish towel or plastic wrap. Lay one sheet of phyllo on the work
surface, lightly brush it with some of the remaining 1
tbs olive
oil, and sprinkle with 1 tsp bread crumbs. Lay a second sheet of
phyllo on top. Brush with more oil and sprinkle with bread crumbs.
Repeat with a third sheet of phyllo. Cut the sheets lengthwise into
3
-inch strips.
4. Place 1 generous tbs of filling 1-inch below the top of the strip.
Fold over one corner to cover the filling, then fold the strip as you
would a flag to form a neat triangle. Continue making sar moo sars in
this fashion until all the filling and phyllo dough are used up.
Brush the tops of the pastries with a little olive oil.
Can be prepared several hours ahead to this point and kept in the
refrigerator.
5. Preheat the oven to 400
F. Bake the sar moo sars on a non-stick
baking sheet until golden brown, about 15 minutes.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 21
Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp