I love samosa’s so when I came across this recipe and saw that I had most things at home I knew I had to make it. I will say that it wasn’t as good as the original samosas. Part of what I love about them is the dough/filling ratio which is much less in this recipe. The flavors overall are good.
- 3 tbsp ghee or butter
- 1 medium onion, finely chopped
- 1 jalapeño pepper, finely chopped
- 3 cloves garlic, minced
- 1 lb ground turkey
- 2 tbsp garam masala (or curry powder)
- ½ tsp turmeric
- 1½ lbs potato (about 2 medium russets), diced
- 1 cup water
- 1 cup green peas, frozen or fresh
- 1 cup carrots, diced
- ½ cup minced fresh cilantro
- 1 sheet of puff pastry, thawed (1/2 a 17-oz package) OR homemade single pie crust recipe
Heat ghee or butter in a large stockpot over medium heat. Add onion and cook until golden and caramelized, about 20 minutes. Add jalapeno and garlic; cook 1 minute more.
Stir in ground turkey, garam masala, turmeric and 1½ tsp salt. Cook until chicken is no longer pink.
Stir in diced potatoes and water; cover pot and cook, stirring occasionally, until potatoes are tender, about 25 minutes. Stir in peas, carrots and cilantro. Taste, and adjust seasoning – you’ll probably need more salt.
Transfer mixture to a 2-quart (2 L) baking dish. Roll out pastry and place over top. Cut a few steam vents.
Bake at 400 degrees until crust is golden brown, about 25 minutes.