For the applesauce, put apples into a medium saucepan with 1/4 cup water. Cover and simmer for 10 minutes. Uncover and cook another 5 to 8 minutes, or until apples are tender but not too mushy. Mash apples with a fork, leaving small chunks intact. Allow applesauce to cool.

Meanwhile, stir together apple juice, tamarind concentrate, sugar, cloves and cayenne in a small bowl; set aside.

Heat oil in a small skillet over medium high heat. Add cumin seeds and cook until seeds begin to sizzle and pop. Add apple juice and tamarind mixture to skillet and cook for 20 seconds, stirring, then pour into applesauce and stir well to combine. Season with salt and set aside.

For the samosas, heat oil over medium high heat in large nonstick skillet. Add mustard seeds and cook until seeds begin to sizzle and pop. Add ginger, turmeric and garam masala and cook for about 1 minute, stirring frequently, until fragrant.

Add sweet potatoes and toss to coat with spices. Add 1/4 cup water and salt, cover and cook over medium low heat until potatoes are tender, 15 to 20 minutes.

Uncover, add peas and cook 2 minutes longer. Season with lemon juice and salt, then lightly mash sweet potatoes with the back of a fork.

Preheat oven to 375°F.

To assemble samosas, unfold puff pastry and cut it into 5-inch rounds. Cut each round in half and brush with beaten egg.

Bring the two ends of the straight side of each piece of pastry together to make a cone. Fill each cone two-thirds full with sweet potato mixture, then pinch and fold the two open edges together to seal.

Pinch edge with fingers to make a decorative pleat. Place samosas as done on a parchment-lined baking sheet and brush tops with additional beaten egg.

Bake until golden brown, 18 to 20 minutes. Serve samosas warm, with applesauce on the side.