| 1 | Place all dough ingredients in machine and program for knead and first rise. |
| 2 | Press start. |
| 3 | The dough will be quite firm but it should be moist enough to hold together. |
| 4 | Make the filling while the dough is rising. |
| 5 | Place the potato cubes in a small saucepan and cover with water. |
| 6 | Bring to a boil over medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until they have slightly softened but are not cooked through. |
| 7 | Add the peas to the boiling water for the last minute of cooking. |
| 8 | Drain the water from the potato cubes and peas. |
| 9 | Heat the oil in a large frying pan set over medium high heat and add the onions, garlic and ginger. |
| 10 | Saute until the onions are translucent. |
| 11 | Add the potato cubes, peas, coriander, cumin, pepper and salt and stir until well mixed. |
| 12 | Remove from the heat and cool slightly. |
| 13 | Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. |
| 14 | Let the balls rest 10 minutes. |
| 15 | Preheat the oven to 350°F with the rack in the center position. |
| 16 | Lightly spray a large baking sheet with vegetable cooking spray. |
| 17 | On a lightly floured surface, roll each ball of dough to a 7" circle, rolling from the middle toward the edge. |
| 18 | Distribute the filling evenly among the circles, about 3 heaping tb for each one. |
| 19 | Lightly moisten the edge of each circle with water and fold over to form a semicircle. |
| 20 | Press the edges together firmly. |
| 21 | Fold the pressed edge inward toward the filling and press with you fingertips to seal. |
| 22 | Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. |
| 23 | Bake the samosas for 15 minutes, or until they are a rich golden brown. |
| 24 | Serve hot from the oven. |
