JUMBO TURKEY SAMOSAS
Use up leftover cooked potatoes and turkey in these spiced filo pastry parcels, then serve with tangy mango chutney
Provided by Cassie Best
Categories Buffet, Dinner, Supper
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, combine the curry paste, mango chutney and 2 tbsp yogurt, and mix well. Fold in the potatoes, turkey, peas and coriander, then season well.
- Heat oven to 200C/180C fan/gas 6. Cut the sheets of filo in half lengthways so you have 12 strips - keep the pastry covered with a tea towel while you work so it doesn't dry out. Layer up 3 sheets of filo, brushing a little oil between each sheet. Pile a quarter of the filling in the top corner of the pastry in a triangle shape. Fold the pastry over to encase the filling, then keep folding until the parcel is sealed and the filo is used up. Brush the final edge with a little beaten egg to help stick the pastry together. Repeat to make all 4 jumbo samosas.
- Lay your samosas on a baking sheet and brush each one with more beaten egg, then sprinkle with sesame seeds. Bake for 35 mins or until the samosas are golden brown and the filling is piping hot. Serve with the remaining yogurt, some mango chutney and coriander leaves.
Nutrition Facts : Calories 555 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
THE BEST SAMOSAS
As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.
Provided by Food Network Kitchen
Time 2h40m
Yield about 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
- For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
- Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
- Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
- To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
- Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
- In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
- For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
- Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups
SAMOSAS
This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.
Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
More about "turkey samosas recipes"
TURKEY FILO PASTRY SAMOSAS - NEILS HEALTHY MEALS
From neilshealthymeals.com
Reviews 12Category Appetizer, DinnerCuisine IndianTotal Time 50 mins
KEEMA SAMOSA | TURKEY SAMOSA | AIR FRYER SAMOSA
From aromaticessence.co
SAMOSA | RICARDO
From ricardocuisine.com
SAMOSA RECIPE - HOW TO MAKE PERFECT SAMOSA - COOK …
From cookwithmanali.com
TURKEY SAMOSAS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 24Calories 91 per servingCategory Starters
- Turn dough out onto a lightly floured surface. Knead dough until smooth, about 6 – 8 minutes. Shape dough into a ball. Wrap ball with plastic wrap and let stand for 15 minutes.
- Combine turkey, potatoes, peas, raisins, cashews, chile peppers, basil, coriander, salt, cayenne pepper, ginger and garam masala in a bowl; set aside.
LEFTOVER TURKEY SAMOSAS - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (1)Total Time 35 minsCategory Appetizer, SnackPublished Nov 22, 2022
TURKEY SAMOSAS WITH CORIANDER-MINT SAMBOL RECIPE : SBS FOOD
From sbs.com.au
SAMOSAS - PINCH OF NOM
From pinchofnom.com
SAMOSA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TURKEY SAMOSA RECIPE - COOKING WITH POPS EP.18 - YOUTUBE
From youtube.com
EASY TURKEY SAMOSAS | JENNIE-O® RECIPES
From jennieo.com
THE FIVE BEST LEFTOVER TURKEY RECIPES - EPICURIOUS.COM
From epicurious.com
BAKED TURKEY AND SPINACH SAMOSAS RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE TURKEY SAUSAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEFT-OVER TURKEY SAMOSAS - PANASONIC CANADA
BAKED BEEF SAMOSA RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
SAMOSA RECIPE | RECIPETIN EATS
From recipetineats.com
GROUND BEEF SAMOSAS - SIMPLY LAKITA
From simplylakita.com
TURKEY SAMOSA - BRITISH TURKEY
From britishturkey.org.uk
You'll also love