Tuesday, October 18, 2011

Stuffed Tortillas Pockets


Sri Lankan Patties, Eggrolls, Empandas and, English Pasties are all some of my favorite snack/party foods.  But of course these can be time consuming to make or need to be deep fried.  I wanted to avoid both the extra work and the deep frying.  So, I bought some flour tortillas and  decided too stuff them with some spicy Sri Lankan chicken and potato filling. They came together quickly and I only had to gently cook them on a griddle to brown the outside so there was no need for deep frying.  What a delicious snack/party appetizer.  They reheat well in the oven or microwave so make a bunch and enjoy a quick and spicy snack anytime.

PS.. Before I get started with the recipe I want to tell you all that my friend Sandra at Sweet Sensations introduced me to someone called the Fairy Hobmother.  The Fairy Hobmother visits blogs and grants wishes.  If you leave a comment in this post,  the Fairy Hobmother may pay you a visit too.  The Fairy is listening so good luck to you all. The Fairy Hobmother visited me and grated me a very generous gift.  You won't be disappointed. : ) 

8-10 flour tortillas
Chicken/Potato filling (or any vegetable or meat filling you like)
2Tbs of canola oil

Ingredients for my Chicken Potato Filling:
1lb lean ground chicken
1 large onion chopped
2 large potatoes boiled and coarsely mashed
2Tbs of garlic ginger paste or 3 cloves of garlic and 1Tbs of grated ginger
2-3 green chilies minced (seeded for less heat if you like)
10-20 curry leaves minced
10 mint leaves minced
seasoning salt (to taste)
1/2 Tbs Garam Masala Powder
1Tbs of curry powder (I used McCormick Brand)
1tsp of cumin powder
black pepper to taste
1Tbs of Worcestershire sauce
juice of half a lime

Directions for the meat filling:
Heat a large pan with 1-2 Tbs of canola oil.  Add onions, green chilies and saute for a few minutes.

Then saute the minced mint and curry leaves for a minute.

Next add your ground meat and garlic/ginger paste.  Saute for 2-3 minutes.

Now add your ground spices, salt and pepper.  Saute for another few minutes.

  Add your smashed potatoes and Worcestershire sauce.  Mix well. Taste for seasoning. 

Add juice of half a lime (about 2tsp) just before you turn off the stove.

Directions to assemble the stuffed tortilla:
First, soften tortillas in the microwave for a few seconds.  I heated several tortillas covered with a damp paper towel.   Then apply a coating of canola oil on one side of the tortilla.  Flip it over and put the 1/2 cup of filling  in the center of the tortilla.  Fold over the top and bottom and then the right and left sides.  Fold like an envelope.  
The oiled side should now be on the outside.  Place seam side down and allow to side for a few minutes to make sure the oil adheres the tortillas folds together.  Pan fry these on a medium skillet, griddle or frying pan until both sides are golden and crispy.  Serve with sauce and enjoy.