Soak frozen peas in warm water for 30 minutes. Drain and grind it coarsely without adding any water.
Heat oil in a pan over medium heat. Temper some cumin seeds and then add minced garlic and ginger. Fry for a minute. Then add chopped onions and saute until they turn translucent.
Next, add the peas paste and fry over medium heat till all the moisture is evaporated and the raw smell disappears.
Add chopped spinach.
Then add Maille® Dijon Originale Mustard (for the awesome mouth-watering taste), salt, turmeric powder, paprika, cumin powder, chickpea flour, and dried cilantro. Mix nicely and cook it for another few minutes.
Turn off the heat and allow the filling to cool down completely. Transfer to a bowl.
Meanwhile, roll each sheet of puff pastry on a floured work surface. Cut each sheet into 4 squares, and place on a parchment-lined baking sheet. Keep the sheets in the refrigerator for about 15 minutes.
Remove and scoop some of the peas mixture and place it in the center of each sheet.
Add grated cheese on top.
Then fold the corners of pastry squares over the filling and toward the center, pinching the corners to seal.
Brush each square with milk, and refrigerate for 15 minutes.
Bake in an oven for 12 to 15 minutes at 350 degrees F, or until crisp and golden brown, checking bottoms of squares with a spatula to make sure they are browned.
Let stand 5 minutes before serving.
Serve with some chutney or ketchup.