Jumbo turkey samosas

Jumbo turkey samosas

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(3 ratings)

Prep: 25 mins Cook: 35 mins

Easy

Serves 4
Use up leftover cooked potatoes and turkey in these spiced filo pastry parcels, then serve with tangy mango chutney

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal555
  • fat22g
  • saturates3g
  • carbs53g
  • sugars8g
  • fibre6g
  • protein33g
  • salt1.4g
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Ingredients

  • 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
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 250g cooked turkey or chicken, chopped into small pieces
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp sesame seeds

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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callychally
29th Dec, 2014
Another brilliant recipe - so yet another hit with the family. Will defintely make this throughout the year. And easy too!
katemynard
27th Dec, 2014
3.8
These were really tasty and enjoyed by everyone... my only comment was that i could have done with more instructions about how to wrap them up as mine turnec out nothing like the picture!
mrs_ski
18th Nov, 2015
Can these be frozen? if so is it best to do it before or after you bake them tia x
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