Peel and chop the shallot. Peel the outer skin of the carrots. Remove stalk from pepper and discard seeds.
Dice the carrots and pepper. Peel and grate the root ginger.
Heat the olive oil and cook the shallot gently for two minutes with two pinches of salt and the cumin. Add the carrots and pepper and cook gently for five minutes.
Add the ginger and tomato and cook for ten minutes.
Add the curry paste and lentils. Stir and cook for a further five minutes. Remove from heat and leave to cool completely, ideally leave overnight.
Brush two sheets of pastry with melted butter and cut into 4-4.5 cm-wide strips. Place a teaspoonful of the filling on the bottom right corner of the strip and fold the pastry towards the left corner to make a small triangle. Fold the pastry into triangles until you reach the end of the strip. Stick the end together with beaten egg.
Finish the pastry in the same way.
Fry the samosas in batches in very hot olive oil until they are golden.
Drain on kitchen paper and serve immediately.
Makes approximately 45 appetizers