Heat the olive oil in a small skillet over medium heat.
Add the minced scallions or onion and sauté for 2-3 minutes, or until softened and fragrant. 2.
Stir in the mashed potatoes, thawed peas, and curry paste or powder.
Continue to cook, stirring occasionally, until the mixture is well combined and heated through.
Taste and add more curry if you prefer a spicier filling. 3. Lay the four tortillas on a flat work surface.
Divide the warm potato mixture evenly among them, spreading it over one half of each tortilla. 4.
Fold the empty half of each tortilla over the filling to create a half-moon shape. 5.
Place two dosadillas at a time in a large, dry, nonstick skillet or griddle over medium heat.
Cook for 3-4 minutes per side, turning once, until the tortilla is golden brown and lightly crisped. 6.
Keep the first batch warm while you cook the remaining two dosadillas.
Serve immediately, either whole with a knife and fork or pre-cut into wedges for easy dipping.
In a pinch, good-quality instant mashed potatoes will work. The prominent curry flavor does a great job of elevating the taste.
