Share by Errieda du Toit

Author:Errieda du Toit
Language: eng
Format: epub
Publisher: Penguin Random House South Africa
Published: 2019-09-23T00:00:00+00:00

Irene Friedland, The More Time to Quilt Cookbook, 2000

Little Laundry Bundles

This old-fashioned snack just needs a new filling for it to grab the attention on a plate of cocktail snacks – a spicy potato samoosa filling, and an aromatic pork filling with fresh ginger, sesame and spinach. Arrange the bundles on a wooden tray with a variety of dips and coriander chutney.

MAKES about 36 bundles

POTATO SAMOOSA FILLING

45 ml canola oil

10 ml coriander seeds, bruised

5 ml cumin seeds, bruised

5 ml garam masala

2.5 ml turmeric

2.5 ml paprika

680 g potatoes, peeled, cut into 1 cm cubes and boiled until tender

2–3 green chillies, seeds removed and finely chopped

3 cloves garlic, finely chopped

1 onion, finely chopped

7.5 ml fresh lemon juice

salt and freshly ground black pepper

Heat the oil in a large, deep pan and fry the coriander, cumin, garam masala, turmeric and paprika over moderate heat until fragrant – about 30 seconds. Add the cooked potatoes, chillies, garlic and onion and stir-fry for 5 minutes or until the onion is soft. Add the lemon juice and season with salt and pepper. Gently flatten the potatoes – there should still be some whole cubes. Leave to cool.

PORK FILLING

25 ml olive oil

225 g pork mince

100 g spinach, white stems removed and roughly chopped

2 spring onions

2 cm piece of fresh ginger, peeled and grated

20 ml soya sauce

25 ml sherry

5 ml sugar

15 ml sesame oil

salt and freshly ground black pepper

Heat the olive oil in a large pan and fry the meat for about 3 minutes until browned – press with the back of a fork to loosen. Add the spinach, spring onions and ginger and cook for 1–2 minutes. Add the soya sauce, sherry, sugar and sesame oil and simmer for a further 1–2 minutes. Remove from the heat and season with salt and pepper. Leave to cool.

PASTRY

480 g cake flour

22.5 ml baking powder

5 ml salt

450 g butter

2 eggs, beaten with a little ice-cold water

whole cloves for fastening

1 egg, beaten, for brushing

Sift together the flour, baking powder and salt, and rub the butter into the flour mixture with your fingertips. Add the beaten-egg-and-water mixture to form a dough, then leave to cool for 30 minutes.

Preheat the oven to 180 °C.

On a floured work surface, roll out the dough to a thickness of 3 mm. Cut the dough into 10 cm squares, place spoonfuls of filling in the middle of the squares, fold the corners to the centre and secure at the top with whole cloves.

Brush the little bundles with beaten egg and bake for 20–25 minutes until the pastry is golden brown and done.

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