9 full sheets of phyllo pastry, thawed and kept covered; soy milk for brushing tops

Method: In a large, lightly oiled or nonstick skillet, steam-fry the onions until they are limp. Add the coriander, cumin, and cayenne, and steam fry for one minute. Remove from the heat and add the cubed potatoes, thawed peas, and cilantro or parsley. Mix well and add salt, to taste. Allow to cool.

To fill the rolls, stack four sheets of phyllo together (use only three for Spanikopita Rolls), and cut into four 6 x 5-inch rectangles with a pair of kitchen scissors or a sharp knife. repeat with the remaining phyllo. you should have 36 to 48 rectangles. Keep the phyllo well covered with plastic wrap while you work. Preheat the oven to 400F.

For each roll, place about 3 tablespoons of filling in one corner of a rectangle of phyllo.  Roll the filled corner towards the center, then fold in the left and right corners, like an envelope, then roll up again. Cover the filled roll with plastic wrap while you finish.

Place the filled rolls, seam side down, on non-stick cookie sheets. Brush the tops with soy milk. Brush the tops of the Jamaican Stuffed Pastries with the vegetable broth mixture. bake for 20 minutes, or until golden brown. serve hot.

Yield: 36 Samosas

Per Serving: Calories 29, Protein 1g, Fat 0g, Carbohydrates 6g,