These little pastries freeze very well when wrapped in plastic and can be baked frozenΓÇösimply add 5 minutes to the baking time.
Preheat the oven to 375┬░F. Butter 2 baking sheets. Unroll on a dry work surface:
1 pound phyllo dough, thawed if frozen
Cover with a dry towel and cover the dry towel with a damp towel. Prepare the mixture for:
Potato Patties
Fold into the potato mixture:
1 cup frozen peas, thawed
Melt:
8 tablespoons butter
Remove 1 sheet of the phyllo and lay it on the work surface, with a long side facing you. Brush lightly with melted butter, lay a second sheet on top, and brush it with melted butter. Cut the sheets vertically into 2 1/2-inch-wide strips (the last strip will be only 2 inches). Cover the strips with a sheet of wax paper or plastic wrap and cover that with a damp towel. Working with 1 strip at a time, scoop up a rounded teaspoon of the potato mixture and pat it over the bottom right-hand corner of the strip, so that it fills the entire corner, not just the center. Fold the corner to the other side to make a triangle and continue folding to the end of the strip, as if folding a flag. Place on a baking sheet and brush the top with melted butter. Repeat with the remaining phyllo and filling. Bake until lightly browned, about 15 minutes. Serve immediately.
