Preheat the oven to 400 F.
Cover a baking sheet with parchment paper.
Saute onions in ¾ tbspn coconut oil until translucent.
Defrost the peas in the microwave for two minutes.
When the onions and peas cool, mix them with the potatoes, cumin and coriander, and cayenne.
Have a small bowl of water next to your work surface. Place about 2 tablespoons of filling in the center of each wrapper in a little mountain.
Wet your finger, and then run it along the sides of the wrapper. Pick up one corner and then the one next to it. Pinch them together, and proceed around the square. At the last one, fold the point over to create a pyramid and seal. Don’t worry if they’re misshapen – they’ll still taste good.
Place samosas on the prepared baking sheet.
Brush lightly with remaining coconut oil.
Bake 12 to 15 minutes until golden brown.
Serve with sweet chili sauce or chutney mixed with plain yogurt or other condiments for dipping.
