Peel the potatoes and chop them in cubes.
Peel the carrots and finely grate them.
Chop the onion in small pieces
Dice the garlic cloves.
Preheat the oven to 400F/200C. Line a baking tray with some parchment paper.
In a large pan heat the extra virgin olive oil at medium heat. Add the onion and garlic. Saute’ 3 minutes until golden, stirring often.
Add the spices (coriander, cumin, paprika, oregano) and the ginger. Stir well to combine the flavors and cook for a minute.
Add the ground chicken, diced potatoes, carrots and 4 tbsp of water. Stir well again.
Adjust with salt. Reduce the heat to low, cover and simmer for 10min.
Add a little more water halfway if needed.
Add the frozen peas and cook for a minute or two. Turn the heat off, let it cool down completely.
Unroll the phyllo pastry and take one foil. Roll it again and cover the rest with a dump towel to prevent the remaining foils to dry out.
Place the rectangular shaped foil in front of you on a flat surface. Brush with extra virgin olive oil. The oil will work as a glue for our samosa.
Fold the top of the foil to make it square. Brush again the top part that didn't have any oil.
Fold up the lower right corner to create a triangle. Brush the dry surface.
Fold the top right corner into the center. And the lower corner on top of it.
Fold the pointy corners into the pocket that just formed.
Fill the cone with 2/3 Tbsp of the chicken veggie mix.
Close the pocket and brush again to seal everything.
Place the samosa on the parchment paper one next to the other. Bake 15/20 minutes up until golden brown.