You will need:
• 375 g ground tempeh (1.5 packages), cut into ¼ inch cubes
• 1 Tbsp. vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 tsp. minced ginger
• 1 tsp. curry paste (or more, to taste)
• 1 tsp. each ground coriander and cumin
• ½ tsp. freshly ground black pepper
• ½ tsp. turmeric
• 2 Tbsp. peanut butter
• 2 Tbsp. currants
• 2 Tbsp. minced cilantro
• ½ cup frozen green peas
• salt to taste
• 8 sheets phyllo pastry
• approximately ⅓ cup butter, melted
NOTE: Allow phyllo pastry to thaw overnight in the refrigerator. Rapid thawing outside the fridge tends to make the sheets sticky. To keep the phyllo sheets from drying out when making the samosas, cover the sheets with plastic wrap or wax paper, or even with damp paper towels.
In a skillet over medium heat, heat oil. Add cubed tempeh and onion, cook until onion is softened. Add garlic and ginger; cook, stirring, for 2 minutes. Stir in remaining spices.
Stir in peanut butter, currants, cilantro and peas. Add salt to taste.
Place one sheet of phyllo on work surface -- horizontally with long edge toward you. Brush lightly with melted butter. Cut phyllo into 3 equally wide strips.
Working with one strip at a time, place a tablespoon of filling at bottom end of strip. Fold up one corner of phyllo so that bottom edge meets side edge of strip, forming a triangle. Fold triangle up and continue folding to end of strip, as if folding a flag.
Repeat with remaining phyllo and filling.
Place on ungreased baking sheet.
Bake in 375F oven until golden brown (5 to 10 minutes). Serve warm.