Vegetable samosas

1.Steam potato in a large steamer over a saucepan of simmering water for 10 minutes or until tender. Heat oil in a medium frying pan over moderate heat. Add peas, curry powder and garam masala; cook and stir for 1 minute or until fragrant. Add potato; cook and stir until combined. Cool.

2.Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Cut spring roll wrappers in half. For each samosa, place a spring roll wrapper on a flat work surface. Starting at the end closest to you, place a heaped tablespoon of the filling at one corner. Fold wrapper over filling to form a triangle; continue folding away from you, maintaining triangular shape. Blend cornflour with 1 tablespoon water. Brush end of wrapper with cornflour mixture; press to seal.

3.Place samosas on prepared tray. Lightly spray both sides with oil. Bake samosas for 15 minutes or until browned. Serve with yogurt.