• 6 sheets brick pastry
• 100 g feta
• 150 g frozen peas
• 250 g cauliflower
• 1 tsp curry powder
• 1 egg yolk
• 1 tbsp olive oil
• salt
• pepper

Cut the cauliflower into medium sized tips and rinse. Fill the water tank. Place the standard plate in the cooking pot and place the peas and cauliflower tips on it. Cook in STEAM mode for 15 minutes.

Remove the cooked vegetables and place them in a large bowl. Add the crumbled feta cheese, curry powder and a pinch of salt and pepper. Mash with a fork to reduce to a coarse purée.

Cut the sheets of brick pastry into two equal halves. Fold them in half, folding the rounded part toward the middle of the right edge. Place the equivalent of a tablespoon of filling on one end of the resulting strip and fold into a triangle. Continue folding to completely enclose the stuffing in the triangle, then brush the excess dough with a little egg yolk and stick it to the samosa.

Repeat until the stuffing is all used up and place the samosas in the cooking pot with the standard plate. Brush with oil and cook in AIR FRY mode for 15 minutes, turning the samosas halfway through cooking.