Samosa Tart and Mint Mango Chutney
with Caramelised Onion, Cheddar and Peas
Our Limited Edition Samosa Tart and Mint Mango Chutney is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Baking Potato
1
North Indian Style Spice Mix
40
Mango Chutney
1
Onion
30
Tomato Puree
2
Garlic Clove
90
Mature Cheddar Cheese
(Contains Milk)
1
Mint
75
Tikka Masala Paste
120
Peas
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
Not included in your delivery
½
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel).
Unroll the pastry (keeping its baking paper) and lay it onto a baking tray. Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry inside the border all over with a fork.
When the oven is hot, bake the pastry on the top shelf until starting to colour and puff up, 10-12 mins.
Meanwhile, add the potatoes to the boiling water and cook until you can easily slip a knife through, 10-15 mins.
In the meantime, halve, peel and thinly slice the onion. Grate the cheese.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion and a pinch of salt and sugar. Stir-fry until softened and browned, 10-15 mins. Lower the heat as necessary.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press).
Pop the tikka pasta and tomato puree into a small bowl. Season with salt, sugar (see ingredients for amount) and pepper, mix together, then set the tikka sauce aside.
Once the potatoes are cooked, drain in a colander and pop back into the pan. Mix in the browned onions, peas, garlic and North Indian style spice mix. Season with salt and pepper.
Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon.
Use the spoon to gently spread the tikka sauce over the base of the tart, keeping within the border.
Scatter the cheese over the sauce, then top with an even layer of the potato mixture.
Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.
Meanwhile, in a small bowl, combine the mango chutney with half the mint.
Once the tart is ready, top with dollops of the mint mango chutney and sprinkle over the remaining mint.
Slice up your samosa tart, then share between your plates. Enjoy!
