Turkey Samosas
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
57
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4.5 cups
All-Purpose Flour1 tsp
Baking Powder4 tbsps
Unsalted Butter (1/2 stick)1 small
Yellow Onion (chopped)1 tsp
Garam Masala1 tsp
Brown Mustard Seed1 tsp
Black4 large
Garlic (cloves, minced)3 cups
Turkey (chopped cooked)1 cup
Mashed Potatoes1 cup
Pea (cooked)Directions:
1
Make the samosa dough: In a large bowl, whisk together the flour, salt, and baking powder
2
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
3
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)
4
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)
5
Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours
6
In a large bowl, whisk together the flour, salt, and baking powder
7
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
8
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)
9
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)
10
Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours
11
While the dough is resting, make the samosa filling: In a heavy large saucepan over moderate heat, melt the butter
12
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
13
Add the garlic and sauté, stirring occasionally, until fragrant, about 30 seconds
14
Remove the pan from the heat and add the turkey, mashed potatoes, peas, and hot chiles and stir to combine
15
Adjust the seasoning as needed with salt and set aside to let cool before filling the samosas
16
In a heavy large saucepan over moderate heat, melt the butter
17
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
18
Add the garlic and sauté, stirring occasionally, until fragrant, about 30 seconds
19
Remove the pan from the heat and add the turkey, mashed potatoes, peas, and hot chiles and stir to combine
20
Adjust the seasoning as needed with salt and set aside to let cool before filling the samosas
21
Fill the samosas: Divide the samosa dough into 6 equal parts and roll each into a ball
22
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
23
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
24
Defrost before using
25
Cut the dough circles in half, so that there are 12 semicircles
26
Use a pastry brush to lightly brush the flat edge of 1 semicircle with water then fold 1 corner up and over middle
27
Fold the second corner over to make a triangle, and pinch the corners of the triangle to seal (leave the rounded side open)
28
Hold the triangle in your hand with the open rounded side facing up and let dough fall open to make a cone
29
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
30
Repeat with the remaining dough and filling
31
DO AHEAD: Filled samosas can be frozen, well wrapped in plastic, up to 3 months
32
Fry them from a partially defrosted state
33
Divide the samosa dough into 6 equal parts and roll each into a ball
34
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
35
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
36
Defrost before using
37
Cut the dough circles in half, so that there are 12 semicircles
38
Use a pastry brush to lightly brush the flat edge of 1 semicircle with water then fold 1 corner up and over middle
39
Fold the second corner over to make a triangle, and pinch the corners of the triangle to seal (leave the rounded side open)
40
Hold the triangle in your hand with the open rounded side facing up and let dough fall open to make a cone
41
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
42
Repeat with the remaining dough and filling
43
DO AHEAD: Filled samosas can be frozen, well wrapped in plastic, up to 3 months
44
Fry them from a partially defrosted state
45
Fry the samosas: Line a large baking sheet with paper towels
46
In a heavy large saucepan or Dutch oven over moderate heat, heat the oil until a deep-fry thermometer registers 325°F
47
Working in batches, fry the samosas until dark golden brown, about 4 minutes
48
Transfer as done to the paper-towel-lined baking sheet to drain and cool
49
Continue to fry the remaining samosas, returning the oil to 325°F between batches
50
Serve hot with the Cilantro-Mint Chutney and/or the mango Chutney, if desired
51
Line a large baking sheet with paper towels
52
In a heavy large saucepan or Dutch oven over moderate heat, heat the oil until a deep-fry thermometer registers 325°F
53
Working in batches, fry the samosas until dark golden brown, about 4 minutes
54
Transfer as done to the paper-towel-lined baking sheet to drain and cool
55
Continue to fry the remaining samosas, returning the oil to 325°F between batches
56
Serve hot with the Cilantro-Mint Chutney and/or the mango Chutney, if desired