broad bean samosa in flaky pastry 

Yum!

Yes please!

Righty ho. :)

Saute (in hemp oil, which I love):

spices first, approx I level tbsp each of:
cumin
coriander
black mustard seeds

couple of medium sized diced uncooked potatoes
ditto carrot
shelled broad beans
handful of freshly shelled (or frozen) peas
any veg in season would do fine, actually
an inch or so of peeled and chopped ginger
a few cloves of garlic, sliced thinly
4 small dried chillies, whole

add a few splashes of water if it starts to stick, and I put in about a tbsp of tamarind, melted in a scant half cup of boiling water, to taste. plus salt and pepper.

I used a box each of frozen filo and puff pastry, sheets cut into strips. About a heaped tablespoon of mixture per pie is enough, each length folded into triangles for the filo, and just folded over for the puff. I got six from each packet, because my guests were hungry, but you could make them half the size for a picnic or for nibbles.

Baked in the oven at approx 180º for 15-20 mins. They eat well warm or cold.

Salad dressing for the lettuce:
a few glugs of hemp oil
1/2 tsp english mustard powder or heaped tsp of french grain mustard
heaped tsp honey
salt & pepper.

Let me know if you try it. :)

I am afraid that the stuffing of the pastry does not get cooked well enough before the puff pastry turns black. (not w/ this particular recipe, but w/ any recipe)

Yeah, you always have to cook the stuffing first. Unless it's watercrust pastry, puff or flaky pasty burns too soon for a raw filling.