Phyllo Pocket Pasties

In a large skillet, heat olive oil over medium high heat. Add onions, garlic and carrots into the pan and saute for 4-5 minutes, until softened. Add chopped potatoes, celery and spices and continue to saute for 3-4 minutes. Add broth 1/2 cup at a time and allow to reduce slightly prior to adding more. After adding final 1/2 cup broth, whisk in the cornstarch and reduce heat to medium low. Cook until liquid has thickened and potatoes are softened. Remove from heat and set aside.

Preheat oven to 350 F.

Lay out one sheet of phyllo dough on a clean cutting board. Spray dough lightly with olive oil spray, then lay another sheet on top and repeat spraying. Add a final layer of dough and press sheet down evenly. Cut layered sheets in half lengthwise.

To each layered strip, place 2 tablespoons of filling diagonally across the top of the strip. Fold the top corner of the strip over the filling so that a triangle is formed. Gently fold the filled triangle over onto the rest of the strip and continue to fold so that a triangle turnover is formed. See my related blog link for photo tutorial.

Place pasty on a baking sheet that you’ve sprayed lightly with baking spray, then repeat for remaining pasties.

Prior to baking, spray each pasty lightly with olive oil spray.

Bake for about 15 minutes or until each side is lightly browned, flipping halfway through.

Serve with ketchup (my frenemy) or gravy for dipping!

Nutrition Information per 1 pasty: 154 calories, 2.8 g fat, 6 g protein, 27 g carbohydrates, 2.5 g fiber, 150 mg sodium