Jumbo Turkey Samosas Recipes

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CHICKEN SAMOSAS



Chicken Samosas image

This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 19

4 cups all-purpose flour
1 teaspoon salt
2/3 cup canola oil
3/4 cup water
FILLING:
1 tablespoon canola oil
1 small onion
1/2 cup chopped peeled potato
2 tablespoons curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
3/4 pound ground chicken
1/2 cup frozen peas
1/2 teaspoon salt
Oil for deep-fat frying
Chutney, optional

Steps:

  • In a small bowl, combine flour salt and oil until mixture resembles bread crumbs. Gradually stir in water until smooth. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add onion and potato; cook and stir until potato is almost tender, 5-7 minutes. Add curry, garlic, ginger, cumin, coriander and cayenne; cook 2 minutes longer. Add chicken; cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes. Stir in peas an salt. Remove from heat., Divide dough into eight pieces. Roll one piece of dough into a 9x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with about 2 tablespoons chicken mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Repeat with remaining dough and filling., In an electric skillet or deep fryer, heat oil to 375°. Add samosas, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve warm with chutney if desired.

Nutrition Facts : Calories 325 calories, Fat 21g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 240mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

JUMBO TURKEY SAMOSAS



Jumbo turkey samosas image

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

3 tbsp curry paste (we used korma)
2 tbsp mango chutney , plus extra to serve
2 tbsp natural yogurt from a 150g pot (serve the remainder)
200g leftover cooked potatoes (roasted or boiled are fine), chopped into small chunks
250g cooked turkey or chicken, chopped into small pieces
250g frozen peas
bunch coriander , chopped, plus a few leaves picked to serve
270g pack filo pastry (6 sheets)
4 tbsp vegetable oil
1 egg , beaten
1 tbsp sesame seeds

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

TURKEY SAMOSAS



Turkey Samosas image

Provided by Naomi Pomeroy

Categories     Potato     turkey     Appetizer     Fry     Thanksgiving     Curry     Deep-Fry     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 appetizer servings

Number Of Ingredients 25

For the samosa dough:
4 1/2 cups all-purpose flour
1 teaspoon fine sea salt
1/2 teaspoon baking powder
4 ounces (10 tablespoons) vegetable shortening, preferably trans-fat-free, cut into small pieces
3/4 cup plus 2 tablespoons water
For the samosa filling:
4 tablespoons (1/2 stick) unsalted butter
1/2 small yellow onion, chopped
1 teaspoon garam masala
1 teaspoon brown mustard seeds
1/2 teaspoon black or regular cumin seeds
1/2 teaspoon yellow Madras curry powder
4 large cloves garlic, minced
3 cups chopped cooked turkey or rotisserie chicken
1 cup mashed potatoes
1/2 cup cooked peas or diced green beans
1 or 2 fresh hot red or green chiles, thinly sliced
Fine sea salt
To fry the samosas:
1/2 gallon vegetable or canola oil
For serving:
Cilantro-Mint Chutney (optional)
Purchased mango chutney (optional)
Equipment: Pastry brush; 1 large baking sheet; deep-fry thermometer

Steps:

  • Make the samosa dough:
  • 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:
  • 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:
  • 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: The circles of samosa dough can 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.
  • 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:
  • Line a large baking sheet with paper towels.
  • 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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