Samosa Tart

Meat Free Mowgli Page 116 This akes the cauliflower based filling of shingara (the Bengali version of samosas) and uses it as he topping for an accessible tart using puff pastry. It makes great party food or a light lunch. You can also alter the filling to suit your taste or whatever fresh veg you have in the fridge - chopped bell peppers, broccoli, leeks or squash would also work well here, as would green chillies in place of the red for a differen flavour dimension.

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Step 1

Heat the oil in a medium non-stick saucepan that has a lid over a medium heat. When hot, add the panch phoron and cook until the nuggets of fenugreek turn dark brown. Be careful not to burn, as it will taste bitter. Add the onions and cook until softened, then stir in the ginger.

Step 2

Add the chopped cauliflower and potato and stir to combine, then add the turmeric, salt and sugar. Add a splash of water, then cover with a lid and cook for 4-5 minutes, or until the vegetables have softened.

Step 3

Stir in the peas, remove from the heat and leave until the mixture is completely cool.

Step 4

Meanwhile, preheat the oven to 200°C.

Step 5

Unroll the pastry sheet and place on a lined baking sheet (you can use the paper the pastry came wrapped in for lining the sheet). Spread the cooled filling mixture over the surface of the pastry sheet, leaving a gap of about 2.5cm around the edges. Sprinkle over the coriander and red chilli. To create a pretty effect, score the edges of the pastry sheet and brush with a little milk.

Step 6

Bake for 20-25 minutes, or until the pastry is golden brown and crispy all over.

Step 7

Serve on its own or with a side salad.