Use your leftover holiday turkey and potatoes to make these tasty appetizers. We flavour them with traditional Indian spices. Serve them with mango chutney for dipping.

Yield: Makes 24.



  • 2 cups all-purpose flour
  • 2/3 cup water
  • 1/4 cup canola oil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 cup diced cooked turkey
  • 1 cup mashed potatoes
  • 1/4 cup frozen green peas, thawed
  • 1/4 cup raisins, chopped
  • 1/4 cup unsalted cashews, chopped
  • 2 Thai green chile peppers, halved, seeded and finely chopped
  • 1 tsp basil, crumbled
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp finely chopped fresh ginger
  • 1/2 tsp garam masala
  • 1 large egg
  • 1 tsp water
  • Mango chutney*


  1. Combine flour, 2/3 cup water, oil, thyme and salt in a bowl.
  2. Turn dough out onto a lightly floured surface. Knead dough until smooth, about 6 – 8 minutes. Shape dough into a ball. Wrap ball with plastic wrap and let stand for 15 minutes.
  3. Meanwhile, preheat oven to 450°F.
  4. Combine turkey, potatoes, peas, raisins, cashews, chile peppers, basil, coriander, salt, cayenne pepper, ginger and garam masala in a bowl; set aside.
  5. Unwrap and transfer dough to a lightly floured surface. Divide dough into 24 pieces. Roll each piece into a ball. On a lightly floured surface, roll out each ball into a circle about 4 inches in diameter.
  6. Whisk together egg and 1 tsp water until blended.
  7. Place about 1 1/2 tbsp of filling on centre of each circle. Brush border with egg mixture. Pull two thirds of circle edges together over filling. Pull up remaining third and pinch edges of circle together to seal while gently squeezing out air. Repeat procedure with remaining dough, filling and egg mixture. Samosas may be prepared to this point and cooked or frozen. If freezing, place samosas in a single layer on a tray; cover and freeze. Once frozen, transfer samosas to airtight containers and freeze for up to 2 months. Thaw before baking.
  8. Place samosas in an ungreased large rimmed baking sheet. Brush samosas in pan with egg mixture.
  9. Bake until golden brown and heated through, about 15 – 18 minutes. Serve immediately with mango chutney.
Nutritional analysis per samosa:

91 calories, 3.5 g fat, 3.4 g protein, 11.6 g carbohydrate, 0.7 g fibre, 205 mg sodium

*Ingredient not included in nutritional analysis.


As an alternative to thawing frozen samosas before baking, frozen samosas may be baked in an oven at 375°F until golden brown and heated through, about 25 minutes.