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baked samosas with leftover mashed potatoes.

So I made some recipes for the November issue of Feast Magazine. It's 7 creative takes on Thanksgiving Leftovers. Check out my recipes page for more ideas!

 

Samosas are likely one of the last dishes that come to mind when repurposing traditional Thanksgiving leftovers recipes. However, classic samosa fillings can be found on many holiday tables: potatoes and peas. Also, although THIS IS not a traditional recipe for samosas, leftover pie dough will make for a great pastry crust in this recipe.

 

 

Serves 9 

 

 

Mint-Cilantro Chutney

  • 1 cup fresh mint leaves

  • 1 cup fresh cilantro leaves

  • 1 jalapeño, chopped

  • 1 tsp chopped fresh ginger

  • 1 tsp lemon juice

  • pinch salt

  • 1 tsp ground cumin

  • 2 Tbsp plain yogurt (can be eliminated for vegan version)

Samosas

  • 1½ cups mashed potatoes

  • ¼ cup cooked peas

  • 1 tsp chopped fresh ginger

  • 1 Tbsp chopped cilantro leaves

  • 1 tsp ground turmeric

  • 1 tsp ground coriander

  • ½ tsp ground cumin

  • ½ tsp chile powder

  • 1 tsp salt (unless mashed potatoes are salted)

  • 1 pie dough

  • water

  • oil

 

Mint-Cilantro Chutney 

  1. In the bowl of a blender, add all ingredients except yogurt and pulse until smooth. Pour chutney into a medium bowl and stir in yogurt. Set aside.

Samosas 

  1. Preheat oven to 425°F. Prepare a baking sheet with parchment paper.

  2. In a mixing bowl, combine all ingredients except pie dough, water and oil and mix well. Set aside.

  3. On a floured work surface, roll out pie dough to ¹⁄₈-inch thickness in a square. Use a pizza cutter to cut 9 equal squares. Fold each square in half to form triangular pockets and add a spoonful of filling in the center of each square. Fold into a triangle and pinch edges together to seal; brush edges with a bit of water.

  4. Transfer to prepared baking sheet. Brush with a little oil (or egg wash) and bake for 35 to 40 minutes or until golden brown. Serve warm with chutney.

 

 

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