07 November 2013,11:17 by

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Makes :

Preparation Time :
20 minutes

Cooking Time :
1 1/2 hour

Preparation Method :

  • Cook unpeeled potatoes on oven tray in moderately hot oven, about 1 ¼ hours or until tender.
  • Cool potatoes 10 minutes, cut in half, scoop out flesh into bowl, add butter; mash well.
  • Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft; stir in spices, cook, stirring, until fragrant.
  • Combine onion mixture with potato mixture, juice and eggs; mix well, cool.
  • To prevent pastry from drying out, cover with a damp tea-towel until you are ready to use it.
  • Layer 2 sheets of pastry together, brushing each with a little extra butter.
  • Cut layered sheets into 4 strips lengthways. Place 1 tablespoon of potato mixture at 1 end of each strip.
  • Fold a corner end of pastry diagonally across filling to other edge to form a triangle.
  • Continue folding to end of strip, retaining triangular shape.
  • Brush triangles with a little more of the extra butter, sprinkle with cumin seeds. Repeat with remaining pastry, filling, extra butter and seeds.
  • Place triangles on lightly greased oven trays.
  • Bake in moderately hot oven about 20 minutes or until lightly browned.



  • 750 grams old potatoes
  • 30 grams butter
  • 1 tablespoon Peanut oil
  • 1 medium 150 grams onion, chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • ½ teaspoon ground fennel
  • ¼ teaspoon chili powder
  • 2 teaspoons lemon juice
  • 2 hard-boiled eggs, chopped
  • 14 sheets fillo pastry
  • 100 grams butter, melted, extra
  • 2 teaspoons cumin seeds

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