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  Onion; minced
   1/4 c  Chopped green chilies; from
          - a 4 oz can
     4 ts Fresh ginger; peeled, minced
 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 Fresh coriander; chopped
     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, chilies, ginger, curry powder,
 chilli spice, cumin, cloves, cinnamon, and salt in the oil 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,
 coriander, 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 ts 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 3rd of a 400°F/205°C oven for 20 to
 25 minutes, or until they are pale gold.

 Recipe by Gourmet, June 1990

 Formatted by Barb at Possum Kingdom on 7/14/98

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