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Upside Down Samosa Puff Pastry recipe
This Upside-Down Samosa Puff Pastry recipe combines traditional samosa flavors with the convenience of puff pastry, offering a quick, crispy, and flavorful appetizer perfect for festive gatherings.
Servings 10 samosas
Calories 506kcal
Ingredients
Spices for Dry Roasting
- 1 tbsp Coriander seeds
- 1 tbsp Fennel seeds
- 1/2 tbsp Cumin seeds
Samosa Filling
- 1-2 tbsp Ghee (clarified butter)
- 1/4 tsp Asafoetida (hing)
- 1/2 tbsp finely chopped ginger
- 2 green chillies finely chopped
- 10-12 Cashewnuts
- 10-12 Raisins
- 1/2 tsp Turmeric Powder
- 4 Med Size Boiled Potatoes
- 1/4 cup Green Peas
- 1 tsp Aamchoor Powder
- 1/2 tsp Black Pepper
- 1 tsp Salt or to taste
- 10 Puff pastry squares thawed as per package instructions
- Chutney (optional)
- Cheese (optional)
Instructions
Prepare the Spice Mix:
- Dry roast the coriander seeds, cumin seeds, and fennel seeds in a pan over medium heat for 2-3 minutes or until fragrant.
- Transfer to a mortar and pestle and pound into a coarse powder. Set aside.
Prepare the Samosa Filling:
- Heat 2 tablespoons of ghee in a pan over medium heat.
- Add chopped ginger and sauté until fragrant, around 1 minute.Stir in the chopped cashews and raisins. Cook for 2-3 minutes until the cashews are lightly toasted.
- Add turmeric powder and mix well.
- Add the boiled mashed potatoes and cooked peas. Stir to combine. Sprinkle in 1.5 tablespoons of the freshly pounded spice mix, aamchoor powder, black pepper powder and salt. Mix everything thoroughly. Cover the pan and let the mixture cook for 5-7 minutes, stirring occasionally to allow the flavors to meld.
- Remove from heat and set the filling aside to cool.
Preheat the Oven:
- Preheat your oven to 200°C (400°F).
Assemble the Upside-Down Tart:
- Line a baking tray with parchment paper.
- Optionally, spread a layer of chutney on the parchment paper or sprinkle some cheese for extra flavor.
- Press a handful of the samosa filling onto the chutney or cheese layer. Place a puff pastry square over the filling, tucking the edges into the sides. If your puff pastry is larger, cut it into smaller squares.
- Crimp the edges with a fork to secure the pastry in place.
Bake:
- Place the tray in the preheated oven and bake for 20-30 minutes or until the puff pastry turns golden brown and flaky. (Some say they took much lesser time to bake; every oven is different so keep checking your puffs about 12 mins later.)
Flip and Serve:
- Once baked, let the tarts cool for a few minutes. Carefully flip them onto a serving plate to reveal the upside-down puff pastry. Serve hot with chutney on the side.
Video
Notes
- Kid-Friendly Version: I have skipped the green chilies to make the filling more suitable for kids. If you prefer a spicier version, feel free to add finely chopped green chilies along with the ginger while sautéing.
- Cutting Puff Pastry: If you’re using a larger puff pastry sheet, remember to cut it into 4 smaller squares before assembling. The individual squares make it easier to handle and portion the filling.
- Prepare in Advance: You can prepare the samosa filling a day ahead and store it in the refrigerator.
- Puff Pastry Tips: Always thaw the puff pastry as per the package instructions before use. This helps achieve the perfect flaky texture during baking.
- Baking Time: Check your oven for baking times! While I recommend baking for 20-30 minutes, some ovens bake the puff pastry in as little as 12 minutes. Keep an eye on it to ensure it turns golden brown without overcooking.
- Spice Mix Storage: From the spice mix, you'll only need 1.5 tablespoons for the recipe. The remaining mix can be stored in an airtight glass jar and used to flavor dals, soups, or sabzis for an extra burst of flavor.
Nutrition
Calories: 506kcal | Carbohydrates: 51g | Protein: 8g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 4mg | Sodium: 336mg | Potassium: 453mg | Fiber: 4g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 20mg | Calcium: 33mg | Iron: 3mg
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