Potato, Shallot and Garlic borek with Green Peas

This recipe is from The food and cooking of Thailand  by Judy Bastyra and Becky Johnson. I added Turkish twist.
 

Ingredients
Filings
2 large potatoes
1 tablespoon vegetable oil
2 shallots or red onion finely chopped
3 garlic cloves finely chopped
6 tablespoon coconut milk
1 tablespoon Thia red curry paste
1/2 cup peas
 1/2 lime juice
20 pieces filo dough

For brushing the filo dough
1 egg
1/3 cup vegetable oil
1/2 cup coconut milk






Preparation method
1. Preheat oven to 375 degrees
2. Bring a small pan of water to boil. Add the diced potato and cook for 10-15 minutes, until tender. Drain and set aside.
3. Meanwhile, heat the vegetable oil in a large frying pan and cook the shallots and garlic over medium heat, stirring occasionally for 4-5 minutes until softened and golden.
4. Add the drained diced potato, coconut milk, red curry paste, peas and lime juice to the pan.  Mash together coarsely with potato masher or wooden spoon. Season to taste with salt and pepper and cook over low heat for 2-3 minutes, then remove from heat and set aside until the mixture has cooled a little.
5.Mix egg, coconut milk and vegetable oil together. Grease a baking pan and add one layer of filo dough and brush with mixture.  Do this for 10 filo dough layers and then spread the filing top of the filo doughs. After that start putting another 10 layers of filo dough, brushing with the mixture.
6. put in oven and cook for 35 minutes.