• Follow the procedure for thawing and rolling the puff pastry sheet on the box.

spicy potato filling:

• Heat oil in a pan.
• Add the cumin seeds to the hot oil.
• Once the cumin seeds stop crackling, add the onions and fry till they turn translucent.
• Add the ginger-garlic paste. Sauté for a minute. Add the green chillies and sauté for a few seconds.
• Add the red chilli powder and turmeric,stir once.
• Mix in the potato and peas  crumbled well.
• Add in the salt and the garam masala and fry for a minute or two.
• Add the lemon juice,chat masala and the cilantro.
• Turn off the heat and let the mixture cool completely before you spoon it on to the puff pastry.

Assembling the pastry

• Preheat oven to 400 F.
• Take thaw pastry sheet, remove the cling wrap, sprinkle some all purpose flour on working station, place the sheet, put some all purpose flour on the sheet and roll it again. Try to roll it as even as possible. Once the sheet is completely rolled, cut the sides using a knife or pizza cutter to make it look like a perfect square/rectangle. Using knife/pizza cutter, you should be able to cut four equal pieces from the sheet.
  
• Add 2 tablespoon filling in the centre. Lift top right corner and join it with left bottom corner(making traingle). Seal it completely by pinching the edges together/apply a little water on edges to glue them together.
• Brush the tops of the closed pastry with an egg wash/milk.
• Bake for 6 minutes at 400 F and then at 375 F for 15 minutes.
• Serve hot with mint chutney or ketchup.