Samosa Puff Pastry Tart

The festival of lights calls for food that truly celebrates the occasion.

This Crispy Samosa Puff Pastry Twist takes everything you love about a classic samosa — the golden pastry, the spiced potato filling, that irresistible crunch — and transforms it into the most impressive centrepiece for your Diwali table.

Packed with samosa spice, ginger, green chilli and a surprise crumble of pistachio and cranberry cheese, it pulls apart into crispy, twisted strips made for sharing with the people who matter most.

Because the best Diwali moments are always the ones around the table.

Makes 1 tart

Ingredients

• 2 sheets puff pastry
• 2 medium potatoes, peeled, boiled + mashed
• 1 tbsp crushed green chilli
• 1 tsp grated ginger
• 80g pistachio & cranberry cheese, crumbled
• 2 tbsp olive oil
• 1 tsp cumin seeds
• ½ tsp turmeric
• ½ tsp chilli flakes
• 1 tbsp lemon juice
• 2 tbsp chopped coriander
• Salt, to taste
• Melted butter, for brushing

Samosa Spice Mix

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 tsp black peppercorns

Method

1. Add the coriander, cumin, fennel and black pepper to a blender or spice grinder and blitz into a rough spice mix.
2. Heat the olive oil in a pan and toast the cumin seeds for 30 seconds. Add the ginger and green chilli and cook until fragrant.
3. Add the mashed potato, turmeric, chilli flakes and a good pinch of salt. Mix everything together and cook for another 2 minutes.
4. Turn off the heat and stir through the lemon juice and samosa spice mix. Allow to cool slightly before folding through the cheese and coriander.
5. Preheat your oven to 200°C. Cut both pastry sheets into two matching circles.
6. Place one onto a lined baking tray and spoon the filling over the top, leaving a small border around the edge.
7. Brush the border with melted butter, then place the second pastry circle on top. Press around the edges to seal.
8. Place a small glass in the centre as a guide, then cut from the centre outwards to create 16 strips. Twist each strip twice.
9. Brush the whole tart with melted butter and finish with a sprinkle of cumin seeds.
10. Bake for 30–35 minutes until puffed, crispy and golden. Pull apart and enjoy!