Boil the potatoes gently in a pot for 25mins with the skin still on

Once cooked allow to cool completely

Peel the potatoes and chop into 1cm cubes

In a pan heat 1tbs of oil and add your cumin seeds

Once sizzling add in your peas and cook gently

Once cooked let it cool completely

Then mix the potatoes in with the peas

Add in your chopped coriander, grated ginger, chopped chillies, salt, garam masala and chilli powder

Mix well

For the pastry add your flour oil and salt to a bowl and mix

Gently pour in your water in small amounts kneading by hand

Once finished you should have a soft dough that is not sticky

Once combined place in fridge for 10mins

After chilling in thr fridge separate the dough into 5 tangerine size dough balls

Roll out each doughball into a circle then cut in half to make a semi circle

Now to make the samosa itself, place one semi-circle on your hand with the flat edge at the top and the cooked side facing you. Dip your finger in the paste and spread it across the straight edge. Fold in the two corners so they meet in the middle ensuring one edge overlaps the other and press together to seal all the way down to create a smooth upside down cone.

Turn the cone over so the pointed end is at the bottom. Using a spoon fill the cone with the potato filling to 2/3 of the way up. Seal the opening with the paste, creating a triangle pastry. Lie on the tray and pat down to even the filling out. Repeat with the remaining dough until all your samosas are made

Beat an egg yolk and brush over the tops of the samosas