1/2 Kg filo dough sheets (homemade or store bought)
1 egg, scrambled (raw)
2 teaspoons of sesame seeds
Preheat the oven to 200°C. Boil the potatoes in a bowl or pot of salted water. Mash them in a bowl.
In a skillet, cook the onions in the oil until they are translucent and begin to brown, 10-15 minutes. Add the onions and mashed potatoes. Add the necessary paprika (red pepper powder), pepper, salt, and curry.
Mix it all and give it a taste: if it needs a tap, a little bit of force, add a little pepper or more spices if needed.
Press and flatten the phyllo dough gently with a rolling pin on a floured surface and cut the dough into 12 equal-sized rectangles.
Fill each rectangle with a tablespoon of filling and fold it over. Do not forget to prick the “empanada” a little with the fork and also seal it with the fork on the edge.
When you’re ready to cook, brush them with egg yolk and sprinkle them with sesame seeds. Cook at 200 degrees for 15-20 minutes or until golden brown.
In a small bowl put some BBQ sauce and serve it with this dish for dipping.