Potato

Mini Shepherds Pot Pie ……

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Serve Something Unforgettable this holiday season !!!

This version of shepherd’s pie is a layered with minced lamb , peas, and onion and It’s topped with mashed potatoes and baked until golden brown . It can be on the table, piping hot and delicious, in less than an hour and can be served as holiday party finger .

Mini Shepherds Pot Pie …

Makes around 15

PHYLLO TARTLET SHELLS:

Thaw one roll of fillo dough, following thawing instructions on package.

Preheat oven to 325ºF.

Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.

Lightly coat tartlet pan with cooking spray.

Place one sheet of fillo on a cutting board and lightly coat with cooking spray. Layer and repeat with 4 more sheets.

A general guide is to cut the fillo about 1″ larger than the tart pan, so that the fillo circle is large enough to go completely up the sides of the pan.

Place layered circles in the sprayed pan. Carefully push fillo into the pan, pressing firmly against the bottom and sides.

Reroll unused fillo sheets and follow storing instructions on package.

Bake empty shells about 8-10 minutes or until fillo is golden brown. Cool 5 minutes. Remove and fill.

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You can use a cupcake tin for the phyllo. Spray the tin with non stick spray. bake at 325 degrees for 10-15 minutes or until light brown .

Depending on the size you want, you can also turn the muffin tin upside down, butter the cups and place the circle over that. It’s a good size if you use mini muffin tins, easier to butter, and removal is really easy.

MASHED POTATOES

INGREDIENTS:

1 peeled medium russet potato
2 peeled and garlic cloves
1/2 teaspoon salt
2 tabs butter at room temperature
Dash of salt and pepper

DIRECTIONS:

In a medium saucepan, place potato and enough water to cover. Add garlic along with potatoes . Cook over medium heat for 15 minutes or until potatoes are fork tender. Drain water, saving 2 tablespoons of liquid. In a food processor or with the help of a potato masher , mash potato and garlic. Now mix the butter & Add reserved water and mash until smooth and creamy. Season with salt and pepper.

FOR THE MINCE

2 tbsp cooking oil
500 grams ground lamb OR ANY meat of your choice .
A handful of green peas , optional
1 onion, chopped
1 tbs ginger garlic paste
Red chili powder as per taste
1 tsp coriander powder
1/2 tsp cumin powder
Salt as per taste

DIRECTION :

Heat a pan over medium high heat. Add oil to the pan along with chopped onion & sauté till the onions turn translucent ,approx 5 mins . Add the ginger & garlic and sauté for another 2 to 3 mins . Add the minced meat , cook on high without lid for 4-5 mins until mince turns brown Stirring in between.
Add the red chili powder, coriander powder, cumin powder, mix well.Season meat with salt .
Add a 1 cup of water and cook the mince till almost done . Now add green peas and cook till al the water evaporates and mince is fully cooked .
Bring the mince to room temperature .

TO ASSEMBLE :

Spoon 1 rounded teaspoon of fillling into each Fillo Shell. Top with mashed potato .
Bake in preheated 350°F oven for 8-10 minutes or until golden brown.

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Spicy Potato filled tartlets / Deconstructed Samosas…

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Samosas are triangular shaped deep fried Indian savory pies filled with spicy potato filling .
Today I bring to you Baked version of samosas . In this Pastry dough is baked in muffin moulds, filled with spicy potato mixture and served.
These samosa tartlets are terrific served as finger food for parties and gatherings . …

For the pastry:

All purpose flour/ maida – 1 cup
Carom seeds/Ajwain – 1/4 tsp optional
Ghee / Oil – 3 tbsp
Salt – approx 1/2 tsp or too taste

Method :
Mix all the ingredients for the dough except water and rub thoroughly.
The kneading should be minimal and just enough to get the dough into a ball. Wrap in cling film and chill for at least 20 minutes. Preheat the oven to 200 degree C.
Roll out the dough into 5 mm thickness. Using a large cookie cutter, cut out rounds in the dough. Place the rounds at the base of tart pans , cupcake molds or a muffin pan . The edges should turn up to form a shallow tart shape. Bake on the middle shelf of the oven until the pastry is light brown cooked through, about 15 minutes. Remove in a plate and bring it t room temperature.

For the filling

2 tbs oil
1 tsp cumin seeds
2 green chillies chopped fine
1 tsp finely chopped ginger
2 large boiled potatoes peeled and cubed
1 tsp red chili powder or to taste
salt to taste
1 tsp dry mango powder or lemon juice
1 tsp garam masala powder
2 tbs chopped coriander leaves

Method :

Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 5 minutes or till the potatoes are coated with masala . Garnish with coriander leaves.
Make sure that the filling is in room temperature before filling in the shells .

To Assemble :

Spoon the filling into the shells & put the tartlets in a preheated oven, at 160 degrees C, for 5 minutes before serving.

TIPS :

Assemble just before serving. The dough can be prepared a few days in advance and refrigerated.

Ypu can even use pre made market bough tart shells OR phyllo dough , pie crust , chapatti flour , samosa strips or puff pastry dough to make tart shells …

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Sama / Barnyard Millet Pulao , Pilaf….

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This millet is frequently used during religious fasting days in india. This pilaf can be served with Potato and peanut gravy or even cucumber raita …

Serves 2

Ingredients

Samvat rice / barnyard millet 1 cup
Potato boiled & cubes 1/2 cup
Tomatoes (finely chopped) 1 medium size (optional)
ginger grated 1/2 tsp
Finely chopped green chillies 2
Cumin seeds 1/2 tsp
Oil 1 tbsp
Rock salt / Salt to taste

Cilantro / Coriander leaves For garnishing

Method

Wash and soak the rice for 15 – 20 minutes. Drain. Keep aside.
Heat the oil in a pan with a lid . Add cumin seeds & when they
crackle, add the grated ginger , green chilies ,tomatoes and potatoes .Sauté for 2 minutes
Add the rice. Sauté for 2 more minutes, add 2 cups of hot water and salt .
Once and cook with
Garnish with the mint springs. Serve hot potato curry …

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