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

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