1. Heat the oil in a large, heavy-based pan and cook the onion, garlic, ginger and all the spices and seeds over a low heat until the onion is softened but not browned (about 6 minutes).
2. Stir in the tomato paste then add the potatoes and pumpkin, carrot or sweet potato, cup of water and salt and pepper. Simmer, stirring occasionally to prevent catching, until the vegetables are just tender and the pan is dry (about 10 minutes). Remove from heat and mix in peas and coriander leaves. Cool.
3. Cut spring roll wrappers in half to create rectangles. Place a heaped teaspoon of vegetable mixture at the bottom of one vertical edge. Take the bottom right hand corner of pastry and fold it across to the left to create a triangular pocket of filling. Next flip the triangle up, then to the right, then up and to the left, repeating until all the pastry is used. Tuck in any extra pastry as you go, keeping your parcel neat, to create a triangular samosa. Brush the top lightly with a little melted butter.
4. Repeat with remaining wrappers and filling. They can be made ahead up to this point and refrigerated for up to 24 hours or frozen. They can also be cooked and then frozen and reheated when needed.
5. When ready to cook, preheat oven to 375°F fanbake and line an oven tray with baking paper. Arrange samosas joined-edge down in a single layer and bake until golden and crispy (about 20 minutes). Serve hot or warm.

See more of Annabel's wrapped up foods recipes

• Tasty chicken empanadas
• Supersized sausage roll