|1||onion — finely diced|
|600 g||potatoes — finely diced|
|2,5 ml||chillies — powder|
|10 ml||curry powder|
|2,5 ml||cumin — seeds|
|5 ml||coriander — seeds|
|salt and freshly ground black pepper|
Preheat the oven to 180 °C. Grease
a large baking sheet.
1 FILLING Heat the oil in a small
saucepan, add the onion and cook
over medium heat for 3 minutes
or until soft. Add the potatoes and
spices and cook for 5 minutes.
Transfer to a medium bowl and set
2 PASTRY Unroll the sheets
carefully on a work surface. Cover
with a dry, clean tea towel then a
slightly damp tea towel to prevent
them from drying out.
A Take one pastry sheet and brush
it with some oil. Layer another
pastry sheet on top and brush with
B Spread 60 ml (1/4 cup) of the
potato filling along the long side
of the pastry, about 3 cm from the
edge and 3 cm in from each end.
C Fold in the ends, then roll it up to
enclose the filling and form a log.
D & E Shape the log into a coil
and put it on the baking sheet.
3 Brush with a little oil then sprinkle
with the sesame seeds, if using.
Repeat with the remaining phyllo
sheets and bake for 20 minutes.