Quail Samosa

Recipe Ingredients

2		Quails - split in half
1		Onion
1		Carrot
2		Celery stalks
1		Leek
2		Inches fresh ginger
1		Garlic head
6 oz	170g	White wine
		Quail stock or chicken stock - to cover
1		Bouquet garni consisting of
		Bay leaf, clove and black pepper
1 tablespoon	15ml	Finely-ground coriander
1 teaspoon	5ml	Finely-ground cumin
1/4 teaspoon	1.3ml	Allepo pepper
4		Roma tomatoes - chopped
3 oz	85g	Chana Dal - soaked
1 tablespoon	15ml	Diced shallots
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Minced ginger
1 oz	28g	Leeks - small diced
2 oz	56g	Fennel - small dice
2 oz	56g	Shiitakes - small dice
1 tablespoon	15ml	Coarsely-ground coriander
1 tablespoon	15ml	Minced chives
1 teaspoon	5ml	Chat masala
		Salt - to taste
		Freshly-ground black pepper - to taste
		Samosa Dough
3/8 cup	74g / 2.6oz	Butter - diced
4 cups	250g / 8.8oz	Flour - (to 4 1/2)
1 teaspoon	5ml	Salt
1/4 cup	59ml	Water - cold
1 teaspoon	5ml	Whole ajawin seeds
		Egg wash - as needed

Recipe Instructions

Sear the quails and remove. Add onion, carrot, celery, leek, ginger and garlic and sweat. Add tomatoes. Allow to break down and deglaze with 1/2 cup white wine allow to reduce by half, cover with quail stock. Add the quails and bring to a boil. Add bouquet garni and tomatoes. Cover and place in a 350 degree oven until fork tender about 45 minutes, then shred meat. Set aside.

Sweat paste of the ground coriander, cumin and allepo pepper. Stir in tomatoes. Add Chana Dal and braising liquid. Cook until tender. Separately saute garlic, ginger, leeks, fennel and shiitakes. Combine with the Chana Dal and the braised, shredded meat and cook 5 minutes to blend. Season with coarse ground coriander, chives, chat masala, salt and pepper. Chill down. Moisten with braising liquid.

Roll out dough and cut into large rounds 5 inches diameter. Then cut in half and form a pouch, making sure to egg wash ends. Stuff with mixture and seal top end. Resembles upside down cone. Bake them in the oven at 350 degrees for 12 to 15 minutes, or until golden brown.

For the Samosa Dough: Combine everything and mix until dough forms. Allow to rest.

This recipe yields 10 servings.

Source:
CHEF DU JOUR - (Show # DJ-9565) - from the TV FOOD NETWORK

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