Pre-boil "in uniform" potatoes. Let cool to room temperature, peel and cut into large cubes. Onions also cut into smaller.

In a large skillet, heat vegetable oil and fry slightly the minced meat (preferably lamb, but I have veal).

Add to the minced potatoes and onions and cook for 3 minutes.

Now add peas, ginger, chili, parsley, water, all spices and lemon juice. Bring to a boil, reduce heat and simmer until the liquid evaporates. Ready stuffing cool completely.

Melt the butter and with a brush and have it ready near the place where you will work with the test. Prepare the phyllo dough. Remove from the packaging, expand the prepared sheets, cover them with cling film and top with a kitchen towel. To work with the dough will be very fast, because it starts to dry and break. Lay out a single sheet of phyllo dough. Visually divide it into three strips. Right (front) strip of the test grease with a brush with oil. And wrap to the center, folding the dough sheet 1/3. Also grease the leftmost strip, and again wrap the dough...

We get a long strip of dough, three layers... on Top of the dough put the filling (about 1 tbsp or a little more).

Wrap the stuffing in dough, wrapped in the bottom of the upper right corner, folded into a triangle (as pictured).

Now wrap the triangle down on yourself... And so on, continuing to fold the dough down to every time we get a triangle.

Continuing to fold the dough, bring the triangle to the end of the strips of dough...

"Pie" is ready! Do the same with the rest of the samosas until the end of the ingredients. Don't forget to lubricate liberally with melted butter each sheet...

Samosas are ready place on a baking sheet, covered with baking paper. I got 15 pies.

Bake in a preheated 200 degree oven for 10-12 minutes on one side, then pull the pan, flip the samosas and bake them in the oven for another 10-12 minutes, until Golden brown.