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I fill these pastry pockets with a mix of cooked potatoes and capers seasoned with a hint of chipotle and a dash of Madras curry powder. Not sure where the flavor combo comes from, but it's fantastic, especially drizzled with a spicy coriander sauce.
For the filling:
2 medium potatoes (about 1/2 pound), but in 1/4-inch dice
2 tablespoons of extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, grated on a microplane grater
1 chipotle bell pepper in adobo, finely chopped (about 1 tablespoon), plus 1 tablespoon adobo sauce
2 tablespoons capers, drained and roughly chopped
1/2 teaspoon madras curry powder
2 tablespoons chopped fresh coriander leaves
For the mass:
2 cups (10 ounces) all-purpose flour
1 cup (5 ounces) flour dough
1 tablespoon kosher salt
8 tablespoons of vegetable shortening
1/2 to 3/4 cup of ice water
2 quarts vegetable oil (if fried), or 2 tablespoons if baked
For the sauce:
2 cups of coriander leaves and tender stems
1 green bird chili or serrana pepper
1 clove garlic
2 tablespoons of juice from 1 lime [/ mks_one_third]
1. For the filling: Cover the potatoes with cold water 1 inch in a medium saucepan and add 1 tablespoon of kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are tender, about 8 minutes. Drain and set aside.
2. Rinse the tray and dry. Heat the olive oil over medium-high heat until shimmering. Add onions and cook, stirring frequently, until soft but not brown, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the chipotle and salsa, capers, curry powder, and potatoes. Stir to combine, lightly mashing the potatoes. Season to taste with salt and add the cilantro. Transfer to a large plate and set aside until completely cool.
3. For the dough: process half the flour, the dough and the salt in a food processor with three pulses of 1 second. Add chunky shortening and process in 1 second pulses until dough resembles wet sand, about 12 pulses. Add the remaining cup flour and pulse 4 times until smooth. Transfer to a large bowl.
4. add 1/2 cup of cold water. Knead the dough into a ball. It should feel a bit tacky. If it's dry, add more water 1 tablespoon at a time. Wrap the dumpling in plastic and refrigerate until ready to use, at least 45 minutes.
5. For the sauce: Combine the cilantro, pepper, garlic, and lime juice in a blender. Add 1/4 cup of water. Mix until smooth, add water as needed, and scrape down the sides as needed. Season to taste with salt. Set aside.
6. To assemble and cook: Divide the dough into 12 to 16 equal pieces (depending on how big you want them to be). Roll each piece into a ball. Working one piece at a time, roll the dough onto a lightly floured surface with a rolling pin or press with a tortilla press into a 3 1/2 to 4 1/2 inch round. Place a few teaspoons of filling in the center of each round of dough. Brush the edges of the dough with water and gently fold it in half. Crimp the edges or press with the tines of a fork to seal. Reserve and repeat with the remaining patties.
7. To Bake: Set oven rack to upper and lower middle positions and preheat to 400 ° F. Line two baking sheets with parchment paper. Place patties on the baking sheet and brush with 2 tablespoons oil. Bake until golden brown and crisp, about 30 minutes. Serve with cilantro sauce.
8. To fry: Heat 2 quarts of oil to 350 ° F in a large wok or Dutch oven. Fry the patties half a dozen at a time, shaking occasionally, until golden brown and crisp, about 4 minutes. Serve with cilantro sauce. [/ Mks_two_thirds]
Original recipe (in English)