Peel the parsnips and potatoes, chop them roughly and then simmer in enough salted water for about 20 minutes. Then mash the parsnip-potato mixture as finely as possible with a pounder or fork.
Remove the skin and bones from the smoked eel and pluck the meat into small pieces. Peel the onion, dice it finely and fry it in butter over medium heat. As soon as the onion has turned slightly translucent, squeeze in the garlic and add the smoked eel and peas and fry briefly. Finally add the mashed parsnip and potato mixture and season with salt and pepper. If the mixture is still too moist, stir in a little flour.
Carefully unroll the filo dough and cut the leaves into narrow strips approx. 8 cm wide. Whisk the eggs and brush the strips of dough with them. Place about 1 teaspoon of the fish filling on one end of the dough strip and then fold the strip out into triangular samosas. The prepared samosas can be stored in the refrigerator until they are ready.
To finish, preheat the oven to 190 ° C hot air and melt the clarified butter in a small saucepan. Place the samosas on a baking sheet lined with baking paper, brush with the clarified butter and then bake for about 10-15 minutes until they are crispy and lightly browned.