Potato, Shallot and Garlic Samosas with Green Peas

This recipe is book called The food and cooking of Thailand by Judy Bastyra and   Becky Johnson. I used filo dough but I think better if I use samosa wrappers.  I will try with samosa wrappers next time. I love the filling. Curry paste and coconut milk goes very well with potatoes.
Ingredients

1 Large potato

1 tbsp vegetable oil
2 shallot chopped
2 garlic cloves finely chopped
6 tbsp coconut milk
1 tsp Thai red curry paste
1/2 cup frozen peas
1/2 lemon juice
25 samosa wrappers or 10x5cm / 4x2 in strips of filo pastry
Salt and ground black pepper
Oil for brushing

Preparation Method
1. Preheat to oven 425 degrees
2. Bring a small pan of water to boil. Add the diced potato and cookk 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 peper and cook over low heat for 2-3 minutes, then remove from heat and set aside until the mixture has cooled a little.
5. Lay a samosa wrapper on your work surface. Place 1-2 tsp of the mixture on the center of the wrapper. Fold the end closest to you over the mixture, then fold the opposite side over. Fold the right and left sides under, to make a square pocket. Brush the top with oil. Place on baking sheet. Prepare remaining samosas the same way.
6. Bake for 15 minutes, until pastry is golden and crisp. Allow to cool slightly before serving.

Makes 25 servings.