Indian Influenced Potatoes a.k.a. Samosa filling

I am beyond lazy when trying to following precise directions for international cuisines. Also... I don't have some of the original ingredients like ghee (which is basically clarified butter) so I just work around it. It's not the same but it tastes ok to me, uncultured heathen that I am.

Ahhh samosa. Just say it, it sounds like a crisp wind with a hint of spice. I am reminded of the time I was travelling across India on horseback with my guides Ashok and Anjuli-Bai... With Ashok as our escort, Julie and I went riding after a whole day of being couped up inside the carriage. A sandstorm blew up and threatened to overtake us before we could make it back to our camp. Ashok spied what looked like sheltered area a bit closer to us than the camp... We rode hard and just made it to a sheltered cave when the worst of the storm was upon us.

Wait... that was The Far Pavillions. Which I've read so many times my copy has fallen apart.
I think that book may actually be my choice for the question "If you could only ever read 1 book ever again, what would it be?" I suppose I should choose an anthology type book but this one is SO GOOD. It has romance, adventure, good strong characters and it helped with my brief childhood fascination with British occupied India. I don't get it either, I blame Octopussy and her palace or maybe it was because of the "Military Blunders" book I had...

Whatever.
Samosas.


Ingredients
1 box puff pastry or, dare I say it, phyllo dough for the packet part
1 lb diced potatoes- about 1 large potato or 2 medium sized (the smaller you cut the dice the mushier the filling will wind up)
3 TBspn butter
2 tsp grated fresh ginger
2 tsp cumin seeds
1 1/2 tsp curry powder
1 tsp garam masala
1/2 cup frozen baby peas
1/2 tsp coriander seeds
1/3 cup diced onion
1 egg (beaten)
3 TBspn water
1/2 tsp salt


1. Melt 3 TBspn butter in a large-ish pan using medium heat

2. Add the following to the melted butter and stir it around for about 1 minute before going to the next step:
1/3 cup diced onion
2 tsp cumin seeds
1/2 tsp coriander seeds
2 tsp grated fresh ginger
1 1/2 tsp curry powder
1 tsp garam masala

3. Turn heat to med-low. Add 1 lb. diced potatoes, 1/2 tsp salt and 3 Tbspn water
Stir it all around, cover to let potatoes steam cook for about 15 minutes

4. Check to see if your potatoes are cooked well enough, when they are done remove pan from heat and add 1/2 cup frozen baby peas

5. Fill your pastry choice, bake and eat!
I like to use puff pastry for these because I bake 'em instead of frying
Brush the tops of your packets with the beaten egg
Cook to pastry specification (ie. 400F for 20 minutes for phyllo dough)

This stuff tastes nice as a main or side dish too...