Boil (or steam) your potatoes until fork-tender. Drain and set them aside to cool slightly, then peel and chop or lightly mash. Meanwhile, thaw your vegan puff pastry sheets according to the package instructions so they’re ready to roll.

Warm cooking oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Stir in ginger paste, chopped cilantro stalks, and minced green chilies. Sauté for about 1 minute until fragrant.

Lower the heat slightly and sprinkle in turmeric powder, cumin powder, garam masala, red chili powder, and amchur (dry mango powder). Sprinkle some water to prevent the spices from burning. Stir continuously for 30 seconds to toast the spices just enough to release their aroma (be careful not to burn).

Toss in green peas and sauté for about 2 minutes until they begin to soften.

Then fold in the chopped potatoes and a good pinch of salt. Mix well and press down gently with your spatula to slightly mash the potatoes and incorporate them with the spice mixture.

Remove from heat and garnish with fresh chopped cilantro leaves. Let the potato masala filling cool completely—this ensures your samosa puffs / puff pastry samosa won’t become soggy when you fill them.

Open your thawed vegan puff pastry sheet on a lightly floured surface. Gently stretch each square just a little with a rolling pin to soften the folds.

Divide the sheet into equal squares (depending on size, 9 or 12 per sheet) and cut them.

Place a generous dollop of your cooled potato filling in the center of each square.

Brush all sides with a bit of dairy-free milk (such as oat or almond milk) to help the pastry stick. Fold each square into a triangle. Chef tip: press the edges gently with a fork—not only does it seal the puff pastry samosa, but it also gives a pretty decorative design. Place them in the freezer (before baking) for 10 minutes for best results.

Lightly spray or brush a bit of oil over the tops (this helps with browning and crispiness). Place them spaced out on a parchment-lined baking tray. Preheat your oven to 450 °F. Bake for 15–20 minutes or until the samosa puffs have puffed up beautifully and turned golden brown.

Remove from the oven and let them cool for a minute before serving. Your vegetable puff pastry samosas (a.k.a. samosa puffs) are ready to wow your guests! Serve these vegan puff pastry samosas warm alongside classic dips like green chutney, tamarind chutney, or even tomato ketchup.