Moroccan Pastels Vegetarian Crunchy & Delcious
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INGREDIENTS
2 meduim poataoes, cooked, peeled off, mashed
2 large onions, chopped small.
1 egg
1/2 tsp. turmeric
1/2 tsp. salt
1/8-1/4 tsp. white pepper
Vegetable oil for frying
1 package od eggrolls squares or
1 paclage phyllo dough
1 extra packet of phyllo dough incase the first one comes out dry, (it happens)
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How to make
Peel off skin, grate or mash the cooked potatoes
Cook the onions in a pan with 2 Tbsp. oil to brown, drain the oil and add cooked onions and egg to the potatoes, add turmeric, salt, pepper, mix well.
Cut the phyllo dough (or the eggroll wrap if using)into the size of 2”x6-7'“ and brush it gently with little water, scoop one Tbsp. of the potato mixture, fold in one traingleto one direction to create a traingle, then continue to fold to create more layers of the traingle.
Add a drop of water to help glue the phyllo dough, place in a a tray or a baking pan.
If baking , brush the traingle with vegetable oil and bake at 375F (190C) until golden brown.
The original method is to fry the pastels, heat up the oil to meduim and fry the pastels for 1 minutes on each side. Serve hot and crunchy. when reheating , warm in a toaster oven or an oven (not in a microwave)
Serve warm, crispy, this cigars are tasty, and melt in the mouth!
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