Best 2 Turkey Samosas Recipes

Indulge in a culinary adventure with these delectable Turkey Samosas, a fusion of Turkish and Indian flavors. These crispy pastries filled with succulent turkey, aromatic spices, and a vibrant blend of vegetables create a symphony of taste. Perfect for special occasions or everyday enjoyment, these samosas offer a unique twist to traditional Turkish and Indian cuisine. Embark on this culinary journey and discover the secrets behind these mouthwatering delights.

**Samosa Recipes:**

**Classic Turkey Samosas:** Savor the authentic flavors of Turkey Samosas with this classic recipe. Ground turkey is seasoned with traditional Turkish spices like cumin, coriander, and paprika, then combined with a medley of vegetables for a hearty filling. Encased in flaky pastry, these samosas are golden-brown and irresistible.

**Spinach and Turkey Samosas:** For a healthier twist, try these Spinach and Turkey Samosas. Ground turkey is combined with nutrient-rich spinach, feta cheese, and a blend of spices, creating a filling that is both flavorful and nutritious. Wrapped in crispy pastry, these samosas offer a delightful combination of textures and flavors.

**Sweet Potato and Turkey Samosas:** Experience a unique flavor profile with these Sweet Potato and Turkey Samosas. Roasted sweet potatoes are combined with ground turkey, aromatic spices, and a hint of sweetness. Encased in crispy pastry, these samosas offer a delightful balance of sweet and savory flavors, making them a crowd-pleaser.

Each recipe provides step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your samosas turn out perfect every time. Whether you prefer classic, healthy, or unique flavors, these Turkey Samosa recipes have something for every palate. Get ready to tantalize your taste buds and impress your family and friends with these delectable treats.

Let's cook with our recipes!

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

Ingredients

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.

SPICY TURKEY SAMOSAS WITH CRANBERRY AND PEPPER CHUTNEY

Spicy Turkey Samosas With Cranberry and Pepper Chutney image

Samosa is not a new word for a average American or Canadian like Jamaican beef patties. It is an Indian appetizer known to all. This is a great post Christmas or Thanksgiving recipe Good if you are hosting a New Year's party and want to impress guests with some party snacks. I love it as it is a good combination of spicy and sweet and takes minimum kitchen skills to make.

Provided by chef ashish damle

Categories Turkey Breasts

Time 50m

Yield 8 2each, 8 serving(s)

Number Of Ingredients 25

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons oil
1/2 cup water (can be made ahead)
3 cups cooked turkey, shredded
1/2 cup medium onion, chopped
1 tablespoon Madras curry powder
1/4 teaspoon cayenne pepper
1/2 cup chopped coriander
1 tablespoon chopped ginger
1 teaspoon chat masala (available in Indian stores)
100 ml vegetable oil
salt (can be made ahead of time)
1/2 cup white onion, chopped
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 bay leaf
4 peppercorns (cracked under a knife roughly)
1/2 cinnamon stick
1/2 cup left over cranberry sauce, from before
2 tablespoons white vinegar
1/4 cup sugar
1/4 cup water
30 ml oil

Steps:

In a mixing bowl add all the dry ingredients from the dough and mix well.
Add in the water slowly to make a stiff dough.
Do not over knead the dough as you want to make the final product crispy and flaky.
Cover the bowl with a plastic foil and allow to rest.
For the stuffing heat oil in a pan and sauté onion and ginger.
Add the curry powder and the cayenne pepper (adjust amount according to your taste).
Then fold in the turkey meat and chopped cilantro.
Check for seasoning.
Allow to cool.
Roll out the dough into oblong shapes and cut into half width wise.
Now place the flat side of the dough towards the top of your palm and make a cone.
Fill with stuffing and seal the ends.
This takes a little bit of practice but can be learned quickly.
You can also roll the dough thin and cut into 1 1/2 inch strips, put stuffing at one end of the strip and make a triangle. Works same way.
Fry until crisp golden in color and serve hot.
Heat oil and sauté the bay leaf, peppercorn, peppers and onions briefly.
Add sugar and water to make a simple syrup.
Drop in the cinnamon stick and vinegar allow to boil.
Add in the cranberry jelly to thicken (this sauce is good if spiced up with some sambal oleck).
Could be served cold or warm--bon appetit!

Nutrition Facts : Calories 461.5, Fat 21, SaturatedFat 3.4, Cholesterol 39.9, Sodium 213.8, Carbohydrate 47.9, Fiber 2.6, Sugar 15.1, Protein 20.2

Tips:

For the perfect samosa pastry, use a 50:50 mix of all-purpose flour and semolina flour. This will give you a crispy and flaky pastry.
Make sure to chill the pastry dough for at least 30 minutes before rolling it out. This will help prevent the pastry from becoming too sticky and difficult to work with.
When filling the samosas, be sure to pack the filling in tightly so that the samosas don't burst open during frying.
To get a crispy samosa, fry them in hot oil until they are golden brown. Make sure not to overcrowd the pan, as this will lower the oil temperature and make the samosas soggy.
Serve the samosas hot with your favorite chutney or dipping sauce.

Conclusion:

Turkey samosas are a delicious and easy-to-make snack or appetizer. They are perfect for parties or potlucks, and can be made ahead of time. With a crispy pastry and a flavorful filling, these samosas are sure to be a hit with everyone who tries them.