Potato Samosa Tartlets Recipes

VEGETABLE SAMOSAS WITH POTATOES AND PEAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes.
• Meanwhile, place peas in a microwave-safe bowl and cook in the microwave until heated through, 1 to 3 minutes. Set aside. Combine garam masala, salt, turmeric, and cayenne pepper in a bowl and set spice mixture aside.
• Mix flour and salt together in a bowl. Drizzle in oil and rub in using your fingers. Add about 6 tablespoons ice water and work it into the dough. Add additional ice water as necessary to create a firm dough. Knead for 1 to 2 minutes and put aside to rest for 30 minutes.
• Meanwhile, drain potatoes. Heat butter and oil in a large frying pan. Add onion and ginger-garlic paste; cook and stir until onions are translucent and beginning to brown, 5 to 10 minutes. Add spice mixture and stir to combine. Add cooked potatoes and stir. Mash using a fork or potato masher to the desired consistency. Add cooked peas and lemon juice; mix filling until well combined.
• Knead dough and tear off approximately 10 equal-sized pieces. Roll each piece into a ball and roll each ball into a thin circle about 6 inches in diameter. Cut dough circles in half. Add a spoon of filling to each half-circle; use a finger dipped in water to wet the edges of the dough and press edges together using a fork to seal.
• Heat oil in a large frying pan over medium-high heat. Fry samosas in the hot oil until golden brown, 3 to 5 minutes each.

SAMOSAS WITH POTATOES AND PEAS

Steps:

• Dough:Whisk together flour, salt, and cumin. Work in butter with your fingertips until mixture resembles coarse crumbs. Add 1/3 cup water and stir until a shaggy dough forms. Transfer to a clean surface; knead until smooth, about 4 minutes. Cover with a bowl. Let rest 1 hour. (Dough can be made ahead up to this point and refrigerated, wrapped in plastic, up to overnight.)
• Filling:In a medium saucepan, cover potatoes with 2 inches water. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 6 minutes. Drain.
• Heat a large skillet over medium-high. Swirl in 1/4 cup oil. Add cumin, mustard, and coriander; cook until fragrant and mustard seeds begin to pop, about 1 minute. Add onion, ginger, chile, and garlic. Season with 1 teaspoon salt; cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until the texture of very chunky mashed potatoes. Add lemon juice, cilantro, and peas. Taste and adjust seasoning with salt. Let cool to room temperature, about 1 hour.
• Once dough is rested, roll into a log about 10 inches long. Cut into 10 pieces (each about 1 1/2 ounces). Cover with plastic wrap. Working with one piece at a time on an unfloured surface, roll out to a 6-inch circle. Cut circle in half to create two half-moon shapes. Shape each half-moon into a cone by folding it in half and pinching the straight sides together. Fill each cone with heaping 2 tablespoons filling, then pinch closed to create a stuffed triangle. Repeat with remaining dough and filling.
• In a deep, heavy pot, heat remaining 2 quarts oil (it should come 2 inches up sides of pot) to 350 degrees. Working in batches so as not to crowd pot, fry samosas, turning occasionally, until golden brown all over, about 4 minutes. Adjust heat as needed to keep oil temperature between 340 and 360 degrees. Transfer to a wire rack to drain. Serve with chutneys, if desired.

BROCCOLI-AND-POTATO "SAMOSA" PIE

Steps:

• Cover potatoes with 2 inches of water in a saucepan; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. Add broccoli to pan; return to a boil and cook 1 minute. Drain and coarsely chop.
• Heat a large skillet over medium-high; swirl in oil. Add cumin and mustard seeds and coriander; cook, stirring, until fragrant and mustard seeds begin to pop, 30 to 60 seconds.
• Add onion, ginger, serrano pepper, garlic, and 1 teaspoon salt. Cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until mixture has the texture of very chunky mashed potatoes. Stir in broccoli and cilantro; season with salt. Let cool completely, about 30 minutes.
• Preheat oven to 400°. On a lightly floured surface, roll dough out to a 14-by-10-inch rectangle; trim edges. Cut in half crosswise to create two approximately 7-by-10-inch rectangles. Transfer one rectangle to a parchment-lined baking sheet; arrange filling down the center, leaving a 1-inch border. Brush border with egg. Top with second rectangle of dough; press edges to seal. Cut six 2-inch vents in top. Freeze 15 minutes.
• Brush top of pie with egg and bake until puffed and golden brown, 40 to 50 minutes (if browning too quickly, tent with foil). Let cool at least 30 minutes, then cut into squares and serve.

POTATO SAMOSA TARTLETS

Steps:

• 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 2-inch 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 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 400°F oven for 20 to 25 minutes, or until they are pale golden.