While definitely Indian-spiced and inspired, they are not authentic samosas or a dish you’ll ever find on a menu. This filling is remniscent of aloo gobi.
Spoon prepared, heated aloo gobi onto ⅓ of the puff pastry sheet. Take another ⅓ and place on top. Using a pocket maker or simply using a knife, cut out 2 pockets. Crimp the edges with your fingers or a wet fork if you're not using a pocket maker. Use remaining ⅓ sheet of puff pastry to stamp out 1 more pocket. Repeat for the next package of puff pastry.
Bake at 350˚ for 15 minutes. Serve warm with a side of mint chutney for dipping.