INGREDIENTS

INSTRUCTIONS

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  400F oven for 20 to 25 minutes, or until they are pale
golden.  Makes 54 tartlets.  Gourmet June 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1697
Calories From Fat: 734
Total Fat: 63.8g
Cholesterol: 187.8mg
Sodium: 7579.4mg
Potassium: 2710.9mg
Carbohydrates: 170.6g
Fiber: 56.1g
Sugar: 16.9g
Protein: 21.4g