Vegetarian samosas (pie crust not included in stats)

1-1/2  cups		large potato, peeled and diced
1  tablespoon		extra-virgin olive oil
1/2  cup		small onion, finely chopped
1/8  cup		jalapeño pepper, seeds and stem removed, finely chopped
2  slices		fresh ginger (about a half-inch piece), grated
2		clove garlic,s chopped
1  teaspoon		coriander seeds
1  teaspoon		curry powder
1/2  teaspoon		ground cumin
1/4  teaspoon		ground allspice
1/2  teaspoon		cinnamon
1		plum tomato
1/4  serving		frozen peas
1/8  cup		vegetable stock
2  tablespoons		cilantro, chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Vegetarian samosas (pie crust not included in stats) ingredients. The serving size for any ingredient in Vegetarian samosas (pie crust not included in stats) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400.
Cook the potatoes in a large saucepan of boiling, salted water until tender, about 3-5 minutes. Drain and reserve in the same pot you cooked them in.
In a large skillet over medium-high heat, add olive oil. Add onion and cook until soft, about 3-4 minutes, then add jalapeño, ginger, garlic, coriander seeds, curry powder, cumin, allspice, cinnamon, and salt and freshly ground black pepper, and cook about 2-3 minutes. Stir in the drained potatoes, tomato, peas, and cilantro and cook for 1 more minute. If the filling seems too thick, add a splash or two of vegetable stock. Remove from the heat and let cool.
On a lightly floured surface, unroll both doughs. Cut each dough round into 8 equal wedges, like a pizza so you have 16 long wedges.
Spoon 1 heaping tsp of the potato filling into the middle of each wedge. Brush the edges of the dough with egg wash and fold up, bringing the three points up to each other, then pinching at the seams to form a small pyramid. Brush the outside of each samosa with egg wash and transfer to a baking sheet. Bake 15-20 minutes, until golden brown.