Baked Leftover Turkey Samosas
This recipe for Baked Leftover Turkey Samosas is absolutely packed full of flavour, so simple to make and is a fantastic way to make the most of your festive leftovers! If you crave something with a bit of spice the day after a big Christmas lunch, samosas are ideal. These little turkey parcels are perfect for boxing day buffets, canapés, a light lunch or as part of an Indian feast. You can change up the filling too, maybe swap turkey for chicken or chickpeas, or try a Thai green curry paste for a slightly different flavour. Plus, these samosas are baked, meaning no messy deep frying, helping to keep everything simple for you this Christmas!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Method
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1
Preheat your oven to 200°C/180°C fan.
In a large bowl, mix together your curry paste, mango chutney and yoghurt. Season well with salt & pepper.
Fold in your turkey, potato, peas and coriander.
Cut your sheets of filo pastry in half lengthways, to create 14 long strips of pastry.
Take one sheet of filo and cover the rest with a damp tea-towel or sheet of kitchen roll.
Brush the entire sheet of pastry with Mellow Yellow Rapeseed Oil, making sure to cover right up to the edges.
Place a large tablespoon of your filling on the bottom left hand corner of the pastry in a triangle shape. (To be really accurate, you can weigh your filling and divide it by 14) -
2
Fold the pastry sheet over to encase the filling, the continue to fold up and over, forming triangles as you work up the pastry sheet, until you reach the top.
Repeat this process with all the pastry sheets, until you have used up all your filling.
Place your samosas on a baking tray and bake for 12-15 minutes, until golden. -
3
For the dip, combine all your ingredients in a bowl and mix well. Serve with your samosas and enjoy!
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4
Preparation note:
You can prepare the samosas in advance and leave covered in the fridge, ready to be baked when needed.
Ingredients
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3tbsp curry paste (we used korma, but use your favourite)
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2tbsp mango chutney
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2tbsp natural yoghurt
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250g leftover turkey, chopped into small pieces
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200g leftover potatoes (boiled or roasted), chopped into small pieces
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250g frozen peas (or leftover green veg, chopped into small pieces)
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Bunch of coriander, finely chopped
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270g pack of filo pastry
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4tbsp Mellow Yellow Rapeseed Oil
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Salt & Pepper
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For the dip:
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4tbsp natural yoghurt
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Juice of ½ lemon
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1 small red chilli, finely chopped
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Bunch coriander, finely chopped
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2tbsp Mellow Yellow Rapeseed Oil
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1 small garlic clove, crushed
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Pinch salt & sugar
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Makes 14 samosas.
