Bonnie Stern - 'Friday Night Dinners' (pg 123)

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 1 tbsp curry paste
• 1 tsp kosher salt
• pinch cayenne or aleppo
• 1 small sweet potato, peeled and cut into 1/4 inch dice and cooked
• 1 cup cooked green lentils
• 1 tbsp currants
• 1 tbsp lemon juice
• 2 tsp honey
• 10 sheets phyllo pastry
• 1/3 cup melted butter or extra-virgin olive oil
• 1/2 cup panko or dried break crumbs

Directions

1. Heat oil in a large deep skillet over medium heat. Add onion, cook for a few minutes or until translucent.

   2. Add curry paste, salt and cayenne. Cook for a few minutes.

   3. Stir in well drained sweet potato, lentils, currants, lemon juice and honey. Cool.

   4. Lay out one sheet of phyllo, well keeping rest covered. Lightly brush phyllo with melted butter and sprinkle with breadcrumbs. Cut sheet crosswise into 3 strips about 4 inches wide.

   5. Spoon 1 tbsp filling onto phyllo, about 1 inch from bottom on right side. Fold left half of phyllo over right, like a book, to cover filling. Brush phyllo with butter and sprinkle with breadcrumbs. Fold up on the diagonal like a flag, to form a triangle. Brush lightly with butter. Repeat with remaining phyllo and filling.

   6. Place pastries in single layer on parchment lined baking sheet. Bake in preheated 375 oven for 20 minutes or until golden.

*Can freeze them, baked or unbaked, cook them from frozen state for about 25 minutes.