CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689278e   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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   
      
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