Recipe - Potato Samosa Tartlets

FOR FILLING
Three fourths cup Minced onion
One fourth cup Minced canned green chilies;
(wear rubber gloves)
4 teaspoon Minced peeled fresh
gingerroot
1 Three fourths teaspoon Curry powder
1 teaspoon Chili powder
One half teaspoon Ground cumin
One fourth teaspoon Ground cloves
One fourth teaspoon Cinnamon
One half teaspoon Salt
One fourth cup Vegetable oil
2 lg Boiling potatoes; (1 pound),
peeled
; and minced (about 2
; cups), reserved in
; a bowl of cold
; water
1 small Tomato; peeled, seeded, and
; chopped fine (1/3
; cup)
2 tablespoon Chopped fresh coriander
2 tablespoon Plain yogurt
2 Recipes Pate Brisee
One half cup Finely chopped bottled mango
chutney; or to taste
An 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
powder, the chili powder, the cumin, the cloves, the cinnamon, and the 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, 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 the remaining half, covered with wax paper. Cut out 54 rounds with a
2inch round cutter and fit them into lightly oiled 1/8cup 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 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 400F oven for 20 to 25 minutes, or until they are pale golden.

Makes 54 tartlets.

Gourmet June 1990

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