Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.

Sprinkle in the ground cumin, ground coriander, turmeric, ground cinnamon, garam masala, and chili powder (if using). Stir well to combine and cook for 2-3 minutes to toast the spices.

Add the frozen peas and season with salt to taste. Cook for an additional 2 minutes, then remove from heat and let the filling cool completely.

Prepare the samosa wrappers or puff pastry sheets according to package instructions. Cut them into desired shapes if needed.

Place a small spoonful of the cooled beef filling onto one side of each wrapper. Fold the wrapper over the filling to form a triangle or half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges for extra security.

Heat vegetable oil in a deep skillet or pot over medium-high heat. Test the oil by dropping a small piece of pastry—if it sizzles and rises to the surface, the oil is ready.

Carefully place a few samosas into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy.

Use a slotted spoon to transfer the fried samosas to a plate lined with paper towels to drain excess oil.

Serve the samosas hot with your favorite dipping sauces, such as mint chutney, tamarind sauce, or yogurt dip. Garnish with fresh cilantro if desired.