Subj : 9/5 Intl Samosa Day - 5
To   : All
From : Dave Drum
Date : Fri Sep 05 2025 05:26:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Samosa Tartlets
 Categories: Vegetables, Chilies, Curry, Potatoes, Pastry
      Yield: 54 Servings
 
MMMMM--------------------------FILLING-------------------------------
    3/4 c  Minced onion
    1/4 c  Chopped green chilies; from
           - a 4 oz can
      4 ts Minced, peeled, fresh ginger
  1 3/4 ts Curry powder
      1 ts Chilli spice mix
    1/2 ts Ground cumin
    1/4 ts Ground cloves
    1/4 ts Cinnamon
    1/2 ts Salt
    1/4 c  Oil
      2 lg Boiling potatoes; peeled,
           - diced
      1 sm Tomato, peeled, seeded,
           - chopped fine
      2 tb Chopped fresh coriander
      2 tb Plain yogurt
      2    Recipes pâte brisee;
           - separate recipe
    1/2 c  Fine chopped bottled mango
           - chutney; to taste

MMMMM--------------------------EGG WASH-------------------------------
      1 lg Egg
           +=BEATEN WITH=+
      2 ts Water
 
  FILLING: In a large skillet cook the onion, the chilies,
  the gingerroot, the curry powde r, the chilli spice, 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" thick and chill the remaining half, covered with
  wax paper.
  
  Cut out 54 rounds with a 2" round cutter and fit them
  into lightly oiled 1/8-cup gem tins.
  
  Spoon 1 level teaspoon of the filling onto each tartlet
  shell and spoon a small dollop of the chutney on top of
  the filling.
  
  Roll out the remaining dough 1/8" 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 400ºF/205ºC
  oven for 20 to 25 minutes, or until they are pale gold.
  
  Makes 54 tartlets.
  
  Recipe By: Gourmet June 1990
  
  RECIPE FROM: https://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Confuse Us says: Man who fight with wife all day get no piece at night.

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