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Active Time
45 minutes
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Total Time
2 hours and 45 minutes
Naomi Pomeroy, chef/owner ofBeastandExpatriatein Portland, Oregon, shared this recipe exclusively with Epicurious. Filled with leftover turkey, mashed potatoes, and peas or green beans, these samosas are a Thanksgiving-themed take on a dish from Pomeroy's newest restaurant, Expatriate. At the restaurant, Pomeroy serves the samosas over a cabbage and herb salad, and drizzled with tamarind brown butter dressing, but the samosas are so flavorful, we like them on their own. If you want to include a dipping sauce or two, Pomeroy recommends thisCilantro-Mint Chutneyand/or purchased mango chutney. Of course, you can always serve them on a bed of greens.
If you prefer less heat, remove the seeds from the chiles in the samosa filling, or use just one chile.
For more on Pomeroy, plus four more chefs' recipes for transforming your Thanksgiving extras, seeThe Five Best Leftover Turkey Recipes.
Ingredients
Makes 6 appetizer servings
For the samosa dough:
For the samosa filling:
To fry the samosas:
For serving:
Make the samosa dough:
Step 1
In a large bowl, whisk together the flour, salt, and baking powder. Add the shortening and use a pastry blender or 2 forks to cut the shortening into the flour mixture until it resembles a coarse meal. Gradually add the water in 3 batches and use the pastry blender or forks to gently work it into the dough (the dough will be shaggy at first). Transfer to a work surface, and knead the dough until it's hydrated and starting to smooth out, about 5 minutes (the surface of the dough will still appear shaggy; it will smooth out during resting). Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
While the dough is resting, make the samosa filling:
Step 2
In a heavy large saucepan over moderate heat, melt the butter. Add the onion, garam masala, mustard seeds, cumin seeds, and curry powder and sauté, stirring occasionally, until the mustard seeds begin to pop and the onion is translucent, about 3 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, about 30 seconds. Remove the pan from the heat and add the turkey, mashed potatoes, peas, and hot chiles and stir to combine. Adjust the seasoning as needed with salt and set aside to let cool before filling the samosas.
Fill the samosas:
Step 3
Divide the samosa dough into 6 equal parts and roll each into a ball. On a lightly floured surface using a lightly floured rolling pin, roll each ball into a circle that measures about 8 inches across and is about 1/8 inch thick. DO AHEAD:萨莫萨三角饺面团的圈子be made ahead, layered between sheets of wax paper, wrapped in a double layer of plastic, and refrigerated for 24 hours or frozen up to 3 months. Defrost before using.
Step 4
Cut the dough circles in half, so that there are 12 semicircles. Use a pastry brush to lightly brush the flat edge of 1 semicircle with water then fold 1 corner up and over middle. Fold the second corner over to make a triangle, and pinch the corners of the triangle to seal (leave the rounded side open). Hold the triangle in your hand with the open rounded side facing up and let dough fall open to make a cone. Fill with 1/4 cup filling, lightly brush the remaining open edge of the dough with water and then pinch along the rounded side to seal. Repeat with the remaining dough and filling. DO AHEAD:Filled samosas can be frozen, well wrapped in plastic, up to 3 months. Fry them from a partially defrosted state.
Fry the samosas:
Step 5
Line a large baking sheet with paper towels.
Step 6
In a heavy large saucepan or Dutch oven over moderate heat, heat the oil until a deep-fry thermometer registers 325°F. Working in batches, fry the samosas until dark golden brown, about 4 minutes. Transfer as done to the paper-towel-lined baking sheet to drain and cool. Continue to fry the remaining samosas, returning the oil to 325°F between batches. Serve hot with the Cilantro-Mint Chutney and/or the mango Chutney, if desired.
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Reviews (3)
Back to Top我使用非凡农场松饼面团和切片d it into triangles. I baked it instead of frying. It gets a 4 star rating because the spice mix is perfect and even people in my family who despise turkey left-overs ate this with relish...
wendy_jamfranusa
New Rochelle, NY
11/11/2017
We used vegetable ghee as the shortening and used a traditional Indian preparation of mustard seeds only in the butter (until they pop), then cumin, then onion, and last the curry and garam masala (so it didn't burn). Also added some cilantro. Baked, not fried resulted in the best samosa I've ever had!!! The buttery flavor of the ghee was what put this over the top. It didn't hurt that the thanksgiving turkey leftovers were from a tandori style turkey either ;) . I highly recommend this recipe using these modifications.
Planeride
Vancouver, Canada
10/12/2017
I'm not into frying so I used puff pastry and baked it instead. Perfect for using up leftover turkey, freeze and just pop in the oven for later.
Carina3124
Canada
1/1/2015