Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           evaporated milk -- (plus)
   2      tablespoons   evaporated milk -- if needed
   3      tablespoons   unsalted butter
   2      teaspoons     sugar
     3/4  teaspoon      salt
   2 1/2  teaspoons     yeast
   3      cups          flour
                        ***FILLING***
   1      medium        idaho potatoes -- cut into chunks
   1      cup           frozen peas
   1      medium        onion -- chopped
   2      tablespoons   oil
   2      cloves        garlic -- finely chopped
   2      teaspoons     fresh ginger -- finely chopped
   1      teaspoon      dried coriander
     1/2  teaspoon      cumin
     1/4  teaspoon      pepper
     1/4  teaspoon      salt
                        ***TOPPING***
   1      medium        egg -- (beaten with:)
   1      tablespoon    water

Preparation:

Place all dough ingredients in machine and program for knead and first rise. Press start. The dough will be quite firm but it should be moist enough to hold together. Make the filling while the dough is rising. Place the potato cubes in a small saucepan and cover with water. 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. Add the peas to the boiling water for the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a large frying pan set over medium high heat and add the onions, garlic and ginger. Saute until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and salt and stir until well mixed. Remove from the heat and cool slightly. Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let the balls rest 10 minutes. Preheat the oven to 350F with the rack in the center position. Lightly spray a large baking sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a 7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge inward toward the filling and press with you fingertips to seal. Lift the samosas onto the prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas for 15 minutes, or until they are a rich golden brown. Serve hot from the oven.