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Cook Potatoes: Prick your potatoes with a fork and microwave for 8-10 min. Peel and mash.
Sauté: Heat oil in a pan on medium-high. Add cumin seeds and cook until they start to sizzle. Toss in onions, garlic, ginger, and chilies. Sauté for 1 minute.
Add Spices: Sprinkle in turmeric, chili powder, garam masala, and salt. Cook for 2 minutes, then add peas and mashed potatoes. Mix and cook for a few more minutes.
Finish Filling: Squeeze in lemon juice. Let the filling cool on a large plate or tray for 20-30 minutes in the fridge (or prep ahead and refrigerate until ready to use)
Prepare Pastry: Roll out the thawed puff pastry on parchment paper.
Assemble: Spread the cooled samosa filling evenly over the pastry, leaving space on one edge for sealing. Sprinkle with cilantro.
Roll & Chill: Roll the pastry tightly into a log and freeze for about 15 mins in order to slice it easier or just leave in the fridge overnight.
Slice & Bake: Cut into half-inch rolls and lay them on a parchment-lined tray. Brush with egg wash. Bake for 15-20 minutes at 425℉ until golden and crispy. Enjoy!