*  Exported from  MasterCook  *
                           Potato Samosa Tartlets
 Recipe By     : Gourmet June 1990
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Gourmet Magazine & Web           Potatoes
                 Tarts                            To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***FOR FILLING***
      3/4  cup           minced onion
      1/4  cup           minced canned green chilies
    4      teaspoons     minced peeled fresh gingerroot
    1 3/4  teaspoons     curry powder
    1      teaspoon      chili powder
      1/2  teaspoon      ground cumin
      1/4  teaspoon      ground cloves
      1/4  teaspoon      cinnamon
      1/2  teaspoon      salt
      1/4  cup           vegetable oil
    2      large         boiling potatoes -- peeled and minced
    1      small         tomato -- peeled seeded and
                         -- chopped fine
    2      tablespoons   chopped fresh coriander
    2      tablespoons   plain yogurt
    2                    recipes pâte brisee -- see recipe
      1/2  cup           finely chopped bottled mango chutney -- or to taste
                         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 powde
 r, the chili powder, 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 inch thick and chill t
 he remaining half, covered with wax paper.  Cut out 54 rounds with a 2-inch rou
 nd cutter and fit them into lightly oiled 1/8-cup gem tins.  Spoon 1 level teas
 poon of the filling onto each tartlet shell and spoon a small dollop of the chu
 tney 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 400øF oven for 20 to 25 minutes, or
  until they are pale golden.
 Makes 54 tartlets.
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98
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