Vegetable Samosas | RICARDO

Ingredients

• 1 teaspoon (5 ml) mustard seeds
• 1/2 teaspoon (2.5 ml) ground cumin
• 1/2 teaspoon (2.5 ml) curry powder
• 2 tablespoons (30 ml) olive oil
• 2 cups (500 ml) eggplant, diced
• 1 1/2 cups (375 ml) diced potatoes cooked until tender
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 jalapeño, seeded and finely chopped
• 1/2 cup (125 ml) chicken broth
• 1/2 cup (125 ml) frozen peas, thawed
• 4 dried apricots, finely chopped
• 1/4 cup (60 ml) slivered almonds, toasted
• 8 to 10 sheets phyllo dough
• 1/3 cup (75 ml) melted butter
• Salt and pepper