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

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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