Turn a freezer staple into an Indian delicacy.
For the past few months, there's been a package of phyllo pastry in my freezer. I don't really remember what I bought it for, obviously some grand recipe idea I never got around to. But every time I open the freezer to find something, there it is, staring me in the face. So I got to brainstorming what I could use it for, and came up with a grand plan: Samosas! Samosas are an Indian pastry, often made with potatoes, peas and onions. (Some places also make a meat version). You can make the filling a day in advance and only assemble and bake the day you want to eat. They can be baked or fried, but I went the slightly healthier route and used my oven. Or, you can also use this recipe and then fry for the last step instead of baking for an extra crispy version. I got about 24 from one package of dough, but you can make them larger or smaller.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.