Nariel Satnosas (nahr-yale sahm-oh-sahs) are little puff pastry turnovers served as a snack in Indian homes. They are light and delicate and particularly good zuith tea.
2 oz. desiccated coconut soaked in
3 fl. oz. milk
½ teaspoon cardamom seeds, crushed
2 oz. seedless raisins
2 oz. cup soft brown sugar
1 egg white, lightly beaten
12 oz. flour
2 teaspoon salt
12 oz. unsalted butter
6 fl. oz. iced water
First, make the pastry. Sift the flour and salt into a medium-sized mixing bowl. With a table knife, cut 3 ounces of the butter into the flour. With your fingertips, rub the butter into the flour until the mixture resembles coarse bread- crumbs. Add the water and mix to a firm dough. Knead the dough to make it pliable and form it into a ball. Cover with greaseproof or waxed paper and place the dough in the refrigerator to chill for 15 minutes.
Put the remaining butter between two pieces of greaseproof or waxed paper and beat it with the back of a wooden spoon or a wooden mallet into a flat oblong slab about 4-inch thick.
On a floured board, roll out the dough into a rectangular shape about 4-inch thick. Place the slab of butter in the centre of the dough and fold the dough over it to make a parcel. Chill the dough in the refrigerator for 10 minutes.
Place the dough, with the folds downwards, on the board and roll it out away from you into a rectangle. Fold the rectangle in three. Turn so that the open end is facing you and roll out again. Chill in the refrigerator for 15 minutes.
Repeat this twice more.
Preheat the oven to hot 425 F (Gas Mark?, 220 C).
In a small mixing bowl, combine the coconut mixture, cardamom, raisins and sugar.
On a lightly floured board roll out the dough very thinly. Using a 3-inch pastry cutter, cut the dough into 24 circles.
Place a spoonful of the coconut mixture in the centre of each circle. Dampen the edges with water, fold the dough in half and pinch the edges together to seal.
Place the turnovers on a baking sheet. Brush them with the egg white and put them in the oven. Bake for 15 to 20 minutes, or until the turnovers are crisp and golden.
Remove the baking sheet from the oven. Using a spatula, transfer the turnovers to a wire rack. Serve when cool.