Place diced potatoes in a small pot and cover with water. Bring them to a boil and cook just until fork tender, about 5 – 6 minutes. Drain.
In a pan, brown ground beef over medium heat. While cooking use a spoon to make the pieces of beef as small as possible. Transfer cooked beef to a colander on top of a bowl to strain grease.
In the same pan you browned the ground beef, heat olive oil over medium heat. Add onion, potatoes, frozen peas and carrots. Cook 3 minutes. Return ground beef to the pan. Stir in cumin, kosher salt, turmeric and garam masala. Pour water over the top and continue cooking for 3-4 minutes or until water is absorbed. Stirring occasionally. Remove from heat.
Roll each puff pastry into a 10" x 14" rectangle. Cut into 8 even rectangles so you'll have 16 total. Place 2 tablespoons of mixture in the center of each rectangle. Fold one side over the top of the filling and bring it to the other side. Use a fork to press down edges to seal.
Whisk together egg and water. Brush each samosa with egg wash. Sprinkle with kosher salt.
Spray a baking sheet with non-stick spray. Place filled samosas on the prepared sheet. Bake for 12-15 minutes or until golden brown.
Notes
Nutrition information for estimation purposes only.