Potato Samosas

Thanks to Birgit Phelps for this delicious and original recipe!

Ingredients:

2 large russet potatoes, peeled and cooked
1 onion, diced
1/2 cup of peas
2 teaspoons curry powder or Biryani paste or Guram masala
1 tablespoon olive oil, or more to taste
eggroll wrappers

Method:

Cook peas in a little water in the microwave until just done (a
couple of minutes), drain. Cook onion in oil until soft, add potatoes, spices, and peas, mash - they should still be good sized
chunks. Put some filling in the middle of the eggroll wrappers, and
fold in triangles, seal edges well. Deep fry for a minute or two on each side until golden brown. You can also use a stiff egg noodle dough (made from two eggs and flour), rolled out thinly, to make the crusts. These pastries are good served hot or cold.