Step 1

Boil and mash the potatoes and keep it aside.

Step 2

Heat oil in a pan and temper cumin seeds. Then add ginger garlic paste and minced mushrooms.

Step 3

Saute till all the moisture from the mushroom disappears. This could take 8-10 minutes.

Step 4

Then add minced green chilies and chopped cilantro. Fry for 2 minutes.

Step 5

Add finely chopped bell pepper and seasonings like turmeric powder, coriander-cumin powder, garam masala, and amchur powder.

Step 6

Give it all a mix and cook for a minute.

Step 7

Lastly, add the mashed potatoes along with salt and mix it all together.

Step 8

Keep this potato mushroom curry aside for now and let it cool. You can also store it in the fridge till you need it.

Step 9

When it's time to make the Vegetable Puff Pastry Samosa, here's what you need to do.

Step 10

Refrigerate the stuffing till it's needed.

Step 11

Remove puff pastry from the freezer and let it sit out at room temperature, about 40 minutes.

Step 12

Then cut them into squares as shown in the picture above.

Step 13

Stretch each square a bit more with a rolling pin.

Step 14

Add a dollop of the prepared mushroom curry in the center.

Step 15

Optional - Spread some green chutney and sweet tamarind chutney in the center before adding the filling if you wish to.

Step 16

Optional - You can also add some grated cheese on top of the filling.

Step 17

With a brush, apply dairy-free milk on all the sides of the squares,

Step 18

Fold into a triangle. Refer to the picture to see how it's done.

Step 19

Press the edges with a fork to create a design and also help seal it.

Step 20

Preheat the oven to 450 degrees F and bake these puffs for 15-20 minutes or till they puff up well and turn golden brown.

Step 21

Take them out and let them cool for a minute. Vegetable Puff Pastry Samosa is ready!