Start by boiling the cubed potatoes in a pot of salted water until they’re fork-tender, about 15-20 minutes. Drain and mash them in a large bowl.

Next, heat olive oil in a pan over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, around 1-2 minutes. Toss in crushed coriander seeds, ground cumin, garam masala, smoked paprika, sea salt, black pepper, and tomato puree. Stir until well combined.

Now fold in the thawed peas and the mashed potatoes. Add chopped cilantro and mix everything well. Allow the mixture to cool slightly before assembling the pastries.

Preheat your oven according to the filo pastry package instructions. Lay out one sheet of filo on a clean surface. Lightly brush it with almond milk. Stack another sheet on top, and repeat.

Using a sharp knife, cut the layered filo into strips, about 4 inches wide. Take one strip and place a spoonful of potato filling at one end.

Fold the pastry over to create a triangle, then continue folding it over itself, forming a triangle shape, encasing the filling. Repeat this with all strips and filling.

In a deep frying pan, heat vegetable oil over medium heat. Fry the samosas, a few at a time until golden brown, about 3-4 minutes per side.

If you opt for baking, place them on a lined baking sheet and lightly brush with oil. Bake at 375°F for 20-25 minutes or until golden and crispy.

Allow the samosas to cool for a few minutes before serving. They taste best when warm and crispy!