Latke Samosas - Pre-cook the Filling?

I'd like to change things up a bit this year for Hannukah and rather than relying strictly on traditional latkes, fry them up in a samosa wrapping. I'm concerned that the potatoes and onions won't end up fully cooked though or will require so long I burn the outside. Should I cook them for a few minutes on their own, wrap them in the samosa, and then deep fry?