Begin by setting your Instant Pot to sauté mode. Heat oil and add cumin and coriander seeds, stirring until fragrant—about 1-2 minutes. Then, add the chopped red onion, cashews, and green chili, cooking until the onion becomes translucent. Mix in the remaining spices along with the cubed potatoes, followed by enough water to just cover them.

Secure the lid on the Instant Pot and ensure the steam valve is closed. Set it to high pressure and cook for 5-6 minutes. Once the timer goes off, let the pressure release naturally to ensure the potatoes are perfectly tender.

Transfer the cooked potato mixture to a bowl, lightly mashing some of the potato cubes for a chunky texture. Fold in the frozen peas, chopped cilantro, fresh mint, and lemon juice. Adjust seasoning with salt and chaat masala to your liking.

While the filling cools, preheat your oven to 400°F (205°C). Thaw the puff pastry and roll it out on parchment paper until it’s about 1/8 inch thick. Carefully spread the cooled filling over one half, leaving a small border around the edges.

Fold the pastry over the filling, pressing gently to seal the edges. Use a fork to crimp the sides and create an attractive pattern. Cut a few small vents on top of the pie for steam to escape.

Place the assembled Vegan Samosa Pie on a baking sheet and bake for 18-22 minutes, or until the pastry is golden brown and flaky. Let it cool slightly before slicing.