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Turkey Korma Samosas
Traditionally, samosas are a labour of love and a time commitment. Try using store bought pastry and make them quickly and easily at home!

Serves: 6
Preparation Time: 20 minutes
Cook Time: 30 minutes

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Nutritional Information
 
Turkey Korma Samosas

  • PAM Professional Spray
  • ¼ cup (60 mL) Yellow Onions, diced
  • ¼ lb (115 grams) Turkey, ground
  • ¼ cup (60 mL) Peas, frozen
  • ¼ cup (60 mL) Baked Potato, peeled and diced very small
  • ½ cup (125 mL) VH® Korma Sauce
  • 2 9 inch Refrigerated Pie crust
  • 1 ½ cup (350 mL) VH® Korma Sauce
  • ½ cup (125 mL) Yogurt, plain
  • ¼ cup (60 mL) Mint, chopped
  • 1 small green chili, minced, about 2 Tbsp

Per Serving: 191g (Serves: 6)


Amount % Daily Value
Calories 390
Total Fat (g) 23 35%
Saturated Fat (g) 6 31%
+ Trans Fat (g) 0.2
Cholesterol (mg) 25 8%
Sodium (mg) 780 33%
Carbohydrates (g) 39 13%
Fibre (g) 2 8%
Sugars (g) 12
Protein (g) 7


Source: ESHA Nutrient Database

Visit www.esha.com for more information
 
 

    Samosas:

  1. Preheat the oven to 425°F. Spray a medium skillet with PAM cooking spray and heat over medium heat. Add the onions and cook until soft, about 3 minutes.

  2. Add the ground turkey and cook for 10-12 minutes, or until no longer pink. Remove from heat. Mix in the peas, potato, and VH® Korma Sauce.

  3. On a floured surface, slightly roll out the pie dough into a square. Cut into 9 squares as uniformly as possible. To make each samosa, place 1 Tbsp of the filling in the middle of one small square of dough. Fold into a triangle and press the edges together to seal.

  4. Place the Samosas on a cookie sheet and bake for 12 minutes, flipping once half-way. Serve warm.


    Spicy Yogurt:

  1. Mix the yogurt, Korma Sauce mint, and green chile together. Serve cold with the warm samosas.


Tips: This dip is also great served with raw veggies for dipping