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Savory Samosa Tart Open Faced Delight

Savory Samosa Tart Open Faced Delight for Easy Entertaining

A vibrant vegetarian twist on samosas featuring crispy puff pastry filled with spiced potatoes and peas. Perfect for easy entertaining!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Appetizer
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff Pastry Dough Store-bought is recommended for convenience.
For the Filling
  • 2 cups Potatoes Starchy varieties such as Russets are best.
  • 2 tablespoons Ghee Can substitute with butter or oil.
  • 1 tablespoon Ginger, fresh Essential for authentic flavor.
  • 2 whole Green Chilis Adjust based on spice tolerance.
  • 1 tablespoon Garam Masala Key for traditional Indian flavor.
  • 1 teaspoon Chili Powder Adjust according to personal heat preference.
  • 1 teaspoon Cumin Powder Adds earthy flavor.
  • 1 teaspoon Turmeric Powder Provides color and warmth.
  • 1 teaspoon Fennel Powder Optional, adds sweetness.
  • 1 teaspoon Chaat Masala Optional for added depth.
  • 1 cup Frozen Green Peas Can substitute with other veggies.
  • 2 tablespoons Coriander Leaves, fresh Dried leaves as last resort.
  • 1 tablespoon Lime Juice Provides brightness to the dish.
  • 1 teaspoon Salt Essential for flavor.
For Serving
  • 1/2 cup Green Chutney Tangy accompaniment.
  • 1/2 cup Tamarind Chutney Adds a sweet and tangy flavor.
  • 1 cup Yogurt Plain or spiced.
  • 1/4 cup Ketchup Optional for additional classic flavor.

Equipment

  • Oven
  • skillet
  • baking tray
  • Parchment paper
  • Rolling Pin
  • Pot
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180℃ (350°F) and line a baking tray with parchment paper.
  2. Roll out the puff pastry dough into a 9x13 inch rectangle, poke holes with a fork.
  3. Bake the pastry for 20 to 28 minutes until golden brown and crispy.
  4. Boil cubed potatoes for about 15-20 minutes until fork-tender, then crumble in a bowl.
  5. Melt ghee in a skillet, add cumin seeds, fresh ginger, and green chilis; stir for 1 minute.
  6. Add frozen peas to the skillet and cook for 1-2 minutes until heated through.
  7. Mix in chili powder, garam masala, cumin powder, turmeric, and fennel powder; stir for 2 minutes.
  8. Fold crumbled potatoes, salt, coriander leaves, and lime juice into the skillet mixture.
  9. Spread the filling evenly onto the baked pastry.
  10. Cut into squares and serve warm with green chutney or yogurt.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 350mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Ensure the pastry is pre-baked until golden brown to avoid sogginess. You can prepare the filling up to 3 days in advance.

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