*  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 400°F 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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