Boil, cool, peel and mash the potatoes
Add the frozen peas, chopped coriander, chilli powder, cumin powder, turmeric, garam masala and salt to the mashed potatoes and mix well
Roll out the puff pastry and cut into triangles
Place a spoonful of the potato mixture onto each triangle
Fold the pastry over to form a samosa shape and seal the edges with the egg wash
Bake the samosas until golden brown
