Chef Martin Lopez shares a party snack idea for the Super Bowl.
2 medium Idaho potatoes
1 pound of Mexican chorizo
1 fresh egg
12 sheets phyllo dough (14x9 inches)
Butter-flavored cooking spray
Start by making the chorizo and potato filling.
Clean, peel and cut the potatoes to large cubes, cook in salted water to a soft touch just as if you were making mashed potatoes. Drain well from water and set to the side.
In a large skillet, cook the Mexican chorizo, when cool mix the chorizo with the potatoes add the egg and taste for salt and pepper.
and smash to create the filling.
Place one sheet of phyllo dough on a work surface; spritz with cooking spray, lay another sheet right over the top of the first sheet and spray again. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut sheet crosswise into four 9x3-1/2-in. strips.
Place 1 large tablespoon filling on one end of each strip. Fold dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Spritz end of dough with cooking spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling.
Place triangles on baking sheets coated with cooking spray. Bake 10-12 minutes for 350 or until golden brown.
You can also freeze unbaked triangles in freezer containers, separating layers with waxed paper and bake directly from freezer to oven the day of your event.