Cumin Scented Potatoes In Filo Cups

To make the cups, preheat the oven to 350°F. Place 1 filo sheet on a cutting board; lightly brush with butter. Top with the remaining sheets; stack one at a time and lightly brush with butter between layers. Cut the stacked sheets into 12 squares. Mold the squares into muffin cups, allowing the pointed ends to extend above the cups. Bake for 4 to 6 minutes, or until golden brown. Cool in the pan on a wire rack.

To make the filling, put the potatoes in a large saucepan and cover with water. Bring the water to a boil over high heat; stir in a dash of salt. Reduce the heat to medium-high and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes. Be careful not to overcook. Drain well and rinse with cool water. When the potatoes are cool enough to handle, peel and cut into ¼-inch dice (about 3 cups). Set aside.

Heat the oil in a large nonstick skillet over medium heat. Add the cumin seeds; sizzle for about 30 seconds, or until lightly browned and aromatic. Add the onion and curry powder; cook, stirring constantly, until the onion is golden brown, about 3 minutes. Add the potatoes and remaining ingredients; stir until the potatoes are evenly coated with curry powder. Taste and adjust the seasoning.

To serve warm, spoon about ¼ cup of the filling into each filo cup; serve immediately. Or let the filling come to room temperature before spooning into the cups.

Advance preparation

The filo cups can be made up to 1 day in advance; do not remove from the pans. Lightly cover the pans with plastic wrap and store at room temperature.

The potato filling will keep for up to 2 days in a covered container in the refrigerator. Bring to room temperature before serving.