If you are throwing a Diwali or any festival party, this Samosa Puff pastry tart for a crowd is just as fun to eat as it is to look at.
But shhhhh….. I’ve got a secret – It is a completely fuss-free recipe and takes almost no effort to make. That way you can spend more time enjoying your gathering and less time in the kitchen.
It’s irresistible and guarantees to please the entire crowd. Once this beauty comes out of the oven, your guests are sure to be impressed.
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I love having a packet or two of puff pastry in my freezer because it opens up the opportunity for so many easy recipes.
Puff pastry can be used for both sweet and savory dishes and can make you look like a professional cook with minimal effort.
This Schezwan Paneer Puff is the perfect example!
And I am here again with one more fusion recipe made with puff pastry – Samosa Puff Pastry tart! The taste of this Savory puff pastry tart is next level.
It’s just as easy as any veggie or cheese tray, but so much more irresistible!
Plus, it looks so elegant on your festival dinner table and tastes wonderful with all those chaat toppings.
This recipe is certain to impress your guests!
This Samosa Puff Pastry tart features a delicious, flaky, puff pastry base that is topped with Popular Indian Samosa filling,
The whole tart bakes up golden brown, savory, and wonderfully crunchy.
Before serving, top it with green chutney, garlic chutney, sweet chutney, sev, and onion. So good!!
Believe me, it will be the hit of the party!
Why you’ll love this recipe?
- Uses ready-rolled puff pastry.
- It’s delicious, quick and so easy to make that a novice can do it.
- Assemble ahead of time.
- Perfect when you’re after a full-of-flavor appetizer recipe that doesn’t use too many ingredients.
- Entertaining – you can easily multiply the quantities to feed a crowd!
- The Puff pastry tart can be an appetizer, light meal, or snack!
- All of the ingredients are easy to find
- It looks beautiful and is sure to wow Party guests!
Ingredients required
- Puff pastry – The best thing to have in your freezer at all times. This quick pastry dough creates sweet and savory dishes. Simply defrost and you’re ready to go! Any store-bought option you can find in your local grocery will work! I am using Pepperidge Farm Puff pastry in this recipe.
- Butter – Do apply butter on the edges of your puff pastry which will help your puff pastry achieve that gorgeous golden sheen.
- For samosa filling – For samosa filling, you will need classing samosa filling ingredients like Potato, green peas, garam masala, aamchur powder, salt, turmeric powder, red chili powder, green chilies, ginger, oil, cumin seeds, and coriander seeds.
- For the topping – You will need sweet chutney, green chutney, garlic chutney, sev, and finely chopped onion. You can use either homemade or store-bought chutney.
Step-by-step Process
- To begin, thaw the puff pastry according to the package instruction. This will take 30-45 minutes. Don’t let it sit out any longer than that.
- Preheat your oven to @400 degrees F.
- Line the baking sheet with parchment paper.
Samosa tart filling
- Heat oil in a pan.
- Add cumin seeds and crushed coriander seeds. Saute for 5 to 6 seconds.
- Now add Ginger and green chilies. Again sauté for 30 seconds.
- Add all the spices – red chili powder, garam masala, aamchur powder, turmeric powder, salt – And green peas.
- Mix everything well and sauté for a minute.
- Now add mashed potatoes. Mix very well and cook on a medium flame for about 4 to 5 minutes, stirring occasionally.
- Switch off the flame and let the mixture cool down.
Assemble
- Take one thawed puff pastry sheet on a working surface. Carefully open it.
- Lightly Roll thawed puff pastry out into a large 9 x 13-inch rectangle.
- Transfer it to a sheet pan lined with parchment paper.
- Prick the inside of the rectangle with a fork, leaving the ¾ inch on all sides. This will prevent it from rising in the oven.
- Spread half of the samosa filling on top of the puff pastry sheet leaving ¾ inch border on all four sides.
- Fold the border on all sides. Then brush the border with melted butter. Sprinkle some Kalonji on the border.
- Place the baking sheet into the oven on the middle rack.
- Bake this samosa puff pastry tart at @400 degrees F. for about 25 to 30 minutes or until golden brown.
- Note – Baking times may vary from oven to oven. Keep an eye on your pastry during the last 5 minutes. When it’s golden and puffy, it’s done.
- Take it out of the oven. Let it cool down for about 5 minutes.
- Then at the time of serving, drizzle garlic chutney, sweet chutney, and green chutney. And then sprinkle some sev, onion, and cilantro.
- Cut into desired pieces and enjoy!! You can also add pomegranate and sweet curd/yogurt.
- Tip – If you are serving this at a party, cut the tart into desired pieces, and place them on a table. Let your guests add all the toppings (three chutneys, sev, onion, and cilantro) to their desired taste.
Notes, tips, and quick FAQs
- I recommend serving this Samosa puff pastry tart straight out of the oven to get the best flavors. I have also tried them after 5 hours and the taste and texture were good too.
- Roll the puff pastry very lightly, don’t give too much pressure.
- Make sure you prick the pastry sheet before spreading the samosa filling.
Sure. Roasted vegetables, dabeli masala, or dry chole masala work well. Any cheeses or pizza-style toppings are also delicious.
To make it ahead, assemble the tarts up to 24 hours before you want to bake them and chill them in the fridge until needed.
This makes it a great dish to serve when entertaining, or a perfect prepare-ahead festival party starter as you can have it ready and waiting for baking.
If making it in advance or wanting to store leftovers, it can be kept at room temperature for a couple of hours or in the fridge for longer – up to 3 days.
You might want to reheat it in the oven until warm before eating it. Don’t microwave the tarts as the pastry will go soggy.
No, I do not recommend freezing this samosa tart. Puff Pastry does not thaw well at all after being baked.
You can substitute puff pastry sheets for pie crust. Just keep in mind the cooking times will change to adjust for the thicker crust.
I love to drizzle all three chaat chutneys and sprinkle sev and onion. You can also add some sweet curd.
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Samosa Puff Pastry Tart
Ingredients
- 490 gram puff pastry sheets i have used pepperidge farm
- 2 tablespoon butter
- 1 teaspoon Kalonji optional
For samosa mixture
- 700 gram potatoes boiled, peeled and roughy mashed
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds coarsely crushed
- 2 teaspoon finely chopped green chilies used spicy variety
- 1 teaspoon ginger paste
- ¾ cup green peas
- 1 ¼ teaspoon salt or to taste
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 ½ teaspoon garam masala
- 1 ½ teaspoon aamchur powder
Green chutney, sweet chutney, garlic chutney, finely chopped onion, sev, and cilantro for topping.
Instructions
- To begin, thaw the puff pastry according to the package instruction. This will take 30-45 minutes. Don’t let it sit out any longer than that.
- Preheat your oven to @400 degrees F.
- Line the baking sheet with parchment paper.
Samosa tart filling
- Heat oil in a pan.
- Add cumin seeds and crushed coriander seeds. Saute for 5 to 6 seconds.
- Now add Ginger and green chilies. Again sauté for 30 seconds.
- Add all the spices – red chili powder, garam masala, aamchur powder, turmeric powder, salt – And green peas.
- Mix everything well and sauté for a minute.
- Now add mashed potatoes. Mix very well and cook on a medium flame for about 4 to 5 minutes, stirring occasionally.
- Switch off the flame and let the mixture cool down.
Assemble
- Take one thawed puff pastry sheet on a working surface. Carefully open it.
- Lightly Roll thawed puff pastry out into a large 9 x 13-inch rectangle.
- Transfer it to a sheet pan lined with parchment paper.
- Prick the inside of the rectangle with a fork, leaving the ¾ inch on all sides. This will prevent it from rising in the oven.
- Spread half of the samosa filling on top of the puff pastry sheet leaving ¾ inch border on all four sides.
- Fold the border on all sides. Then brush the border with melted butter. Sprinkle some Kalonji on the border.Do the same process with the remaining puff pastry sheet. And place it on a different baking sheet.
- Place the baking sheets into the oven on the middle rack.
- Bake this samosa puff pastry tart at @400 degrees F. for about 25 to 30 minutes or until golden brown.
- Note – Baking times may vary from oven to oven. Keep an eye on your pastry during the last 5 minutes. When it’s golden and puffy, it’s done.
- Take it out of the oven. Let it cool down for about 5 minutes.
- And at the time of serving, drizzle garlic chutney, sweet chutney, and green chutney. And then sprinkle some sev, onion, and cilantro.
- Cut into desired pieces and enjoy!! You can also add pomegranate and sweet curd/yogurt.
- Tip – If you are serving this at a party, cut the tart into desired pieces, and place them on a table. Let your guests add all the toppings (three chutneys, sev, onion, and cilantro) to their desired taste.
Video
Notes
- I recommend serving this Samosa puff pastry tart straight out of the oven to get the best flavors. I have also tried them after 5 hours and the taste and texture were good too.
- Roll the puff pastry very lightly, don’t give too much pressure.
- Make sure you prick the pastry sheet before spreading the samosa filling.
Nutrition
Warm Regards,
Dhwani.
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