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1
Cook the new potatoes in boiling water for 2-3 minutes, add the sweet potatoes and continue cooking until just tender (about 5 minutes); drain and leave to cool.
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2
Heat 2 tbsp oil in a large frying pan and fry the onion over a medium heat for about 5 minutes until they start to brown; add the cumin seeds, ground cumin, ground coriander, turmeric and drops of hot pepper sauce; stir well then mix in the garlic, chilies and ginger.
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3
Add the peas and water to the pan and simmer for 5 minutes; add the new and sweet potatoes, crushing them slightly as you mix them in; stir in the fresh coriander and lemon juice, check seasoning and add salt if required.
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4
Remove pan from the heat, leave to cool slightly then mix in all but 1 tbsp of beaten egg.
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5
Preheat the oven to 190u00b0C/375u00b0F/gas mark 5; melt the butter and mix in the remaining 1/2 tbsp of oil; brush a 9inch deep sided loose-bottomed tin with a little of the butter/oil mixture.
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6
Reserving enough phyllo pastry to cover the top of the pie when filled, line the bottom and sides of the tin with sheets of phyllo pastry, brushing each one with the butter mixture and arranging them at different angles across the base of the tin to create a leak proof shell; spoon in the samosa filling, packing it down evenly; cover the pie with remaining phyllo, sealing over all edges of the phyllo shell.
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7
Brush the top of the pie with any remaining butter mixture and beaten egg, sprinkle over the sesame seeds; bake for 40-50 minutes until well browned.
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8
Allow the pie to cool slightly in its tin before serving. This is good served with cucumber raita, mango chutney and salad.
