Vegetable Samosas

• 3 None medium potatoes, peeled, finely chopped
• 2 tsp canola oil
• 4 oz frozen peas, thawed
• 1 tsp curry powder
• 1 tsp garam masala
• 6 None frozen spring roll wrappers, thawed, each cut in 1/2
• 1 tbsp cornstarch, mixed with 1 tbsp water until smooth
• None None yogurt, to serve

1. Steam potatoes in a large steamer set over a saucepan of simmering water for 10 mins, or until tender. Heat oil in a medium frying pan over medium heat. Cook peas, curry powder and garam masala for 1 min, or until fragrant. Add potatoes and stir until combined. Let cool.
2. Preheat oven to 425u0b0F. Line a baking tray with parchment paper. For each samosa, place a spring roll wrapper on a flat work surface. Starting at the end closest to you, place a heaped tablespoon of filling in 1 corner. Fold wrapper over filling to form a triangle then continue folding away from you, maintaining a triangular shape. Brush end of wrapper with cornstarch slurry and press to seal.
3. Place samosas on prepared tray. Lightly coat both sides with oil. Bake for 15 mins, or until browned. Serve with yogurt.

potatoes, canola oil, frozen peas, curry powder, garam masala, frozen spring roll wrappers, cornstarch, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/37154 (may not work)