This year-end feels weird, no friends or gatherings, but we are still celebrating. V and I have a lot to be grateful for despite the pandemic. For us, it was the birth of our second child, the launch of my spice blend brand, friends we could do back yard hangs with, and a safe place to hunker down. Tonight I am whipping up my sweet potato samosa tart for dinner to celebrate this crazy year. It will be perfect with a side salad and some bubbly drink lol 🙂
As eager as we are for 2021, 2020 has been a year of learning. We learned to navigate work from home, homeschooled our 6-year-old all while giving birth to our baby. I am going to pat our backs for everything we accomplished and how we survived this year at home. Like most of you, there are a lot of things we didn't get to do, we didn't get to be with our family this year. Neither did we do all the usual things like travel, eat at our favourite restaurants, or entertain. For all this I am ready for the new year, I feel optimistic.
Let's talk about this sweet potato samosa tart. This recipe is a take on my favourite Indian snack. It is a fancy-ish meal that comes together in 30 minutes, which is my kind of meal.
Why Puff Pastry works
This recipe does not require you to make pastry neither does it call for deep-frying, both of which are delicious but really take up a lot of time. I baked the sweet potato samosa filling in a store-bought puff pastry it works wonderfully. The buttery puff pastry complements the sweet potato masala topping beautifully. It is satisfying and indulgent and less fussy any night of the week.
This could be served with a green chutney but I simply garnished mine with pomegranate and fresh cilantro. For more happy hour recipes and other eats check out this recipe of Chaat Masala Potatoes.
- 1 Store bought puff pastry, thawed
- 2 small or 1 medium sweet potato - peeled and cubed about 450 g
- ½ teaspoon cumin seeds
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, finely grated
- 2 green chillies, finely chopped (optional)
- ¼ teaspoon turmeric powder
- 1 teaspoon deghi mirch
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala
- ½ teaspoon amchoor
- ½ cup fresh or frozen peas
- 1 cup sharp cheddar grated
- 1 egg, whisked lightly
- 1 teaspoon nigella seeds
- ½ a pomegranate for garnish
- A handful of freshly chopped cilantro
Preheat the oven to 400F
Prepare the filling
In a large dutch oven, heat oil to medium heat. add cumin seeds and let it sizzle.
Add onion, garlic, ginger, and chilies stirring constantly until fragrant, about 1 minute. Next, add the cubed sweet potato and sauté for a couple of minutes.
Sprinkle a little water and cover and cook the sweet potatoes for about 6-7 minutes on low heat till it is completely cooked through. Uncover and add all the dry spices and salt- turmeric, deghi Mirch, coriander powder, amchoor, and garam masala. Mix till everything is well incorporated.
Next, add in peas and taste and adjust seasoning and take the sweet potato off the heat.
While the sweet potato is cooling. Place the puff pastry on a baking sheet lined with parchment. Use a small knife to score a half an inch border all around the pastry, make sure you don't cut through the pastry.
Prick the center of the pastry with a fork. Bake the puff pastry for 15 minutes.
The center will puff up. While it is still hot press the center to flatten it, leaving the scored edges. Brush the edges with the egg and sprinkle nigella seeds on it.
Spread the sweet potato masala evenly over the pastry and top it with grated cheese. Pop is back in the oven and bake for 15 minutes till it is done.
Garnish it with pomegranate and clintro, slice and enjoy.
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