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.
