Step 1

Heat the oil in a medium pan set over medium heat. Add the cumin and fennel seeds and when they begin to sizzle add the onion, cooking for 5 minutes or until soft and translucent.

Step 2

Add the minced ginger, turmeric, ground cumin, garam masala, salt, pepper, and cayenne (if using) and cook for 1 minute. Add the potatoes to the skillet and cook for an additional 5 minutes, or until the outer edges of potatoes are golden brown. Add the stock and simmer for 20-25 minutes or until potatoes are tender and the liquid is thick and saucy.

Step 3

Add the peas and cilantro to the pan, and cook for 1 minute, adjusting the seasonings if necessary. Remove from the stovetop and allow to cool completely.

Step 4

Preheat the oven to Lightly flour a work surface and roll pastry into a 12” circle; transfer to a parchment-lined baking sheet. Spoon the samosa mixture into the centre of the pastry circle, mounding it a little in the middle and leaving a two-inch border around the perimeter.

Step 5

Fold the edges of the pastry up, pleating it as necessary. Brush the egg wash over the pastry and bake for 20-30 minutes or until the filling is heated through and the crust is golden brown.