In a frying pan, poach the onions in olive oil and add the meat. Immediately add the spices according to your taste taking care not to put too much ginger.
When the meat begins to cook, add the peas + soya sauce. Cook for a few minutes to allow the liquid to evaporate.
Finally, add the chopped cilantro, mix and remove from heat.
Overlay the brick layers and cut in two. Place some filling on the surface of one half and fold in two along the length.
Fold into a triangle and form the samosas. When you get to the end, slide the remaining leaf through a slot so that the samosa can withstand the shape.
Fry in oil to fry until they become golden brown. Put them in a plate with a napkin to absorb the excess of oil.
Notes
If you don’t like very salty things, avoid adding salt to them, as soya sauce is a bit salty in itself.
You can add 1 teaspoon of sugar to the preparation to give it a sweeter and softer touch.
It is eaten with sweet and sour sauce. But you can serve it with mustard, ketchup or any sauce you like.