delicious samosas, horrid photo

well, since i'm about to eat this ridiculously tasty treat, i figured i'd photograph it for posterity... however, my computer sucks photography-wise. it just wasn't meant to go there, for quality, i mean.

anyway, i made samosas this weekend for a party, and decided to recreate the magic last night for m. and i to indulge in for ourselves. (plus I had leftover ingredients...).

Anyway, here's my wanky samosa recipe directions. I tend to eyeball it a lot, but I'll try my best:

fillo dough (keep refrigerated until ready to use)
1 cup peas (I used frozen organic ones)
1 carrot, chopped finely
2 small potatoes, boiled until soft
1/2 onion (or more, depending on how onion-y you like it)
1 section of garlic, minced (is it a clove?)
1 cup chopped cilantro
a little fresh ginger, chopped
juice of half of a lime
spices to dash in: paprika, cumin, pepper, salt, curry, cinnamon

boil the potatoes until soft, meanwhile sauté the onions and garlic on a medium heat (add some water to not burn the garlic). add the carrots, peas, cilantro, and ginger. add the potatoes. put into a bowl, and let cool while you ready your "fillo dough filling station."

pre-heat oven to 425.
put some olive oil in a bowl, and ready a brush, or a teaspoon (I use the back of the spoon to spread the olive oil onto the fillo dough). ready a nonstick baking pan, or grease.
open the fillo dough package, and select two sheets together. (you can cut them in half, length wise, or fold in half to get the right size. I'm definitely not an expert, it's just my way of getting that really delicate fillo dough to stay together).
Put a tablespoons-worth of filling on one end, then fold the dough back and forth, into a triangle. (like folding a flag for all you boyscouts out there). seal the end with some olive oil.
put on the pan, and repeat with the rest of the filling.

bake the samosas for 15 minutes, or until brown.
then eat.