Potato Samosa Tartlets

* Exported from MasterCook *

Potato Samosa Tartlets

Recipe By : Gourmet June 1990
Serving Size : 1 Preparation Time :0:00
Categories : Gourmet Magazine & Web Potatoes
Tarts To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR FILLING***
3/4 cup minced onion
1/4 cup minced canned green chilies
4 teaspoons minced peeled fresh gingerroot
1 3/4 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup vegetable oil
2 large boiling potatoes -- peeled and minced
1 small tomato -- peeled seeded and
-- chopped fine
2 tablespoons chopped fresh coriander
2 tablespoons plain yogurt
2 recipes pâte brisee -- see recipe
1/2 cup finely chopped bottled mango chutney -- or to taste
egg wash -- made by beating
1 large egg -- with
2 teaspoons water

Make the filling:

In a large skillet cook the onion, the chilies, the gingerroot, the curry powde
r, the chili powder, the cumin, the cloves, the cinnamon, and the salt in the o
il over moderately low heat, stirring, until the onion is softened. While the
onion is cooking, in a large saucepan of boiling salted water cook the potatoes
for 3 to 5 minutes. Stir in the tomato, the coriander, the yogurt, and black
pepper to taste, cook the mixture, stirring, for 1 minute (do not let it boil),
and let it cool. (The filling may be made 2 days in advance and kept covered
and chilled.)

On a lightly floured surface roll out half the dough 1/8 inch thick and chill t
he remaining half, covered with wax paper. Cut out 54 rounds with a 2-inch rou
nd cutter and fit them into lightly oiled 1/8-cup gem tins. Spoon 1 level teas
poon of the filling onto each tartlet shell and spoon a small dollop of the chu
tney on top of the filling. Roll out the remaining dough 1/8 inch thick, with
cutter cut out 54 more rounds, and fit the rounds on top of the filled shells.
Press around the edge of each tartlet to seal the 2 pieces of dough, brush the
tartlets with the egg wash, and prick each tartlet once with a fork. Bake the
tartlets in the bottom third of a preheated 400øF oven for 20 to 25
minutes, or
until they are pale golden.

Makes 54 tartlets.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98



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