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Samosa Tart and Mint Mango Chutney

Samosa Tart and Mint Mango Chutney

with Caramelised Onion, Cheddar and Peas

Summer Picnic
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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!

Tags:Veggie
Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

1 unit(s)

Baking Potato

1 unit(s)

Onion

90 grams

Mature Cheddar Cheese

(ContainsMilk)

1 bunch(es)

Mint

2 unit(s)

Garlic Clove

75 grams

Tikka Paste

1 sachet

Tomato Puree

120 grams

Peas

1 sachet

North Indian Style Spice Mix

1 sachet

Mango Chutney

Not included in your delivery

½ tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4754 kJ
Energy (kcal)1136 kcal
Fat59.9 g
of which saturates31.3 g
Carbohydrate118.5 g
of which sugars33.6 g
Protein29.6 g
Salt3.55 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Baking Tray
Knife
Frying Pan
Garlic Press
Bowl
Colander
Small Bowl
Spoon
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Once the potatoes are cooked, drain in a colander and pop back into the pan. Mix in the browned onions, peas, garlic, 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 - the border will remain puffed up to help hold the filling.
Use a spoon to gently spread the tikka sauce over the base of the tart.

5

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, combine the mango chutney with half the mint in a small bowl and set aside.

6

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!