Turkey Samosas
Samosas originally gained popularity in vegetarian form, but in recent decades, more and more meat versions have been winning hearts. The turkey version is lighter than beef or lamb samosas, yet generously spiced and flavorful. When the spices blend with the juicy ground meat, the aroma fills the kitchen – a truly spicy experience. This dish is perfect for entertaining guests or as a special weekend treat. The secret to success: don't overcook the meat, and always let the filling cool before filling the pastries. Also, seal the pastry well to prevent the juicy filling from leaking out during frying.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion, and grate the garlic and ginger. Heat the oil in a skillet over medium heat. Sauté the onion until translucent, about 2-3 minutes.
2
Add the garlic, ginger, cumin, coriander, chili flakes, and salt. Cook for another minute until fragrant.
3
Add the ground turkey and cook, breaking it up with a spoon, until fully cooked and crumbled (about 8-10 minutes). Let it cool completely before filling the pastries.
4
Cut the samosa pastry into long strips. Place a tablespoon of filling at one end of each strip, then fold it into a triangular shape, ensuring the edges are tightly sealed. Use a little water to help seal the edges.
5
Heat the oil in a deep skillet or fryer to 350°F (175°C). Test the temperature with a small piece of pastry – if it rises to the surface and bubbles, the oil is ready.
6
Fry the samosas until golden brown, about 2-3 minutes per side. Do not overcrowd the skillet to ensure even cooking.
7
Remove the samosas and place them on paper towels to drain excess oil. Serve warm, they are delicious even without dipping sauces.
8
Tip: Ground turkey can be dry, so it's a good idea to drizzle a little water or vegetable broth over it while cooking to keep it moist.
