Step-by-Step Instructions

1. 1.Sauté Aromatics

   Set an Instant Pot to Sauté mode. Add oil, cumin seeds, and coriander seeds. Sauté for 30 seconds. Add sliced red onion, minced ginger, garlic, green chilies, and cashews. Sauté for 2-3 minutes until the onions soften.

2. 2.Pressure Cook the Filling

   Add the cubed potatoes and all the powdered spices. Mix well. Pour in the water and deglaze the bottom of the pot. Close the lid, set the valve to sealing, and cook at high pressure for 4 minutes. Let the pressure release naturally for 5 minutes, then perform a quick release.

3. 3.Finish the Filling

   Open the Instant Pot. Gently mix and mash some of the potatoes with a spoon to create a varied texture. Stir in the lemon juice, chopped cilantro, mint, and frozen peas. Mix until well combined.

4. 4.Prepare the Pastry

   Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, unroll one sheet of vegan puff pastry. Gently roll it out a bit to smooth any creases.

5. 5.Assemble the Samosa Pie

   Spread the prepared potato filling evenly over one half of the puff pastry sheet, leaving a 1-inch border around the edges. If using, place a layer of baby greens on top of the filling.

6. 6.Seal and Prepare for Baking

   Fold the empty half of the pastry over the filling. Press the edges down firmly to seal. Use a fork to crimp the edges all around. Brush the top of the pie with a little water. Cut a few slits in the top crust to allow steam to escape.

7. 7.Bake the Pie

   Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and a deep golden brown.

8. 8.Slice and Serve

   Remove the pie from the oven and let it cool for at least 10 minutes. This helps the filling set. Slice into squares and serve warm.