Preheat an oven to 200°C. Cut each samosa patti into three equal pieces. Grease twelve tart moulds with a little butter. Press each samosa patti piece into a greased tart mould and arrange them on a baking tray.
Bake in the preheated oven for two to three minutes. Take them out and set aside to cool. When completely cooled store in an air tight container.
Grind together red chillies, garlic and ginger. Heat oil in a non stick pan, add the ground paste and sauté for a minute. Add paneer, spring onions, tomato ketchup and salt and sauté for two minutes.
Arrange samosa tarts on a plate and put a spoonful of paneer mixture into each of them. Serve immediately.