I absolutely love samosas or chamuças in Portuguese, they’re a delicious snack of Indian origin, and in this case I was going to make them with a chicken filling but since I had quite a few turkey steaks I went with turkey instead. These are a delicious variation, mostly in the filling, of those very delicious Indian-inspired samosas we all know and love.
The filling itself is super creamy with a creamy and well-spiced curry, also compared to the last samosas I made, I fried these instead of making them in the oven for a change, these pastries turned out fantastic, super crispy and perfect just like that on their own or with a dipping sauce hehehe let’s get to the recipe.
Ohhh wait! You know what? These golden triangular beauties are everything a good appetizer should be, crunchy on the outside, incredibly flavorful on the inside, and absolutely impossible to eat just one. They are perfect for parties or just a nice picnic with the family, you have got to try it! 😀 Nowwwww let’s check the recipe!
Indian Style Filo Pastry Curry Turkey Samosas
Super crispy triangular pastries with a creamy spiced turkey curry filling, who says samosas can't have a bit of an upgrade?
Ingredients
- Filo Pastry – 250g
- Turkey – 2 Breasts
- Carrot – 1
- Mushrooms – 100g
- Bacon – 2 Thick Slices
- Onion – 1
- Garlic – 4 Cloves
- Flour – 3 Tablespoons
- Butter – 3 Tablespoons
- Butter – Melted (to Brush on the Filo Pastry)
- Milk – 500ml (Semi-skimmed, Hot)
- Olive Oil – A Drizzle
- Oil – As Needed (for frying, I used sunflower oil)
- Garam Masala – 1 Tablespoon
- Curry Powder – 1 Tablespoon
- Coriander – 1 Teaspoon (Ground)
- Sweet Paprika – A Pinch
- Nutmeg – A Pinch
- Cayenne Pepper – A Pinch
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by sautéing the chopped onion, garlic, and bacon in a little olive oil.
- While they are frying, grate 1 carrot, then add the grated carrot, mushrooms, and diced turkey to the frying pan.
- Season everything with another drizzle of olive oil, 1 tablespoon of Garam Masala, 1 tablespoon of curry powder, coriander, paprika, nutmeg, cayenne pepper, pepper, and salt, and let it cook over low heat.
- While it is cooking, prepare the béchamel sauce. In a small saucepan, add the flour, butter, and a pinch of salt. Cook for a while until you create a ball of dough, then add a little hot milk, stir well, add a little more, and stir again. Repeat this process until you create a smooth cream, then remove from the heat.
- Taste the curry and turkey mixture, adjust the seasoning, then add the béchamel sauce, stir the mixture and cook a little longer. Taste again and adjust the seasoning, then remove from the heat, when the texture and taste is to your liking!
- Now take a long strip of filo pastry. Note that it dries quickly, so work with one strip at a time and keep the rest of the pastry under a damp cloth. Brush the rectangular strip of pastry with melted butter.
- Place a little of the filling at the end of the pastry, enough to cover one square of the pastry. Now fold the pastry in half to form a triangle at the end of the strip.
- Fold the pastry over itself again and repeat until you have a triangle. Make sure it is tightly folded and there are no large holes so that the filling does not come out.
- Now repeat until you have no more dough or filling, then heat the oil and fry them until both sides are golden brown.
- And that’s it! You can serve them on their own or with a coriander sauce, a spicy sauce, rice, or a salad as a meal. Bon appétit!
You can prepare the filling up to a day in advance and keep it refrigerated. You can also assemble the samosas and freeze them uncooked, just fry them straight from frozen, adding a couple extra minutes to the cooking time.
If you prefer not to deep-fry, you can bake these samosas at 375°F (190°C) for about 20-25 minutes, brushing them generously with melted butter before baking and flipping them halfway through for even browning.
Keep that damp cloth handy! Filo dries out incredibly fast and becomes brittle and impossible to work with. Work quickly but carefully, and don’t stress if a sheet tears, just patch it up with another piece and keep going.
Feel free to adjust the cayenne pepper to your heat preference. Want it spicier? Add more cayenne or even some fresh chopped chili peppers to the filling. Want it milder? Skip the cayenne altogether.
Make sure your oil is at the right temperature (about 350°F/180°C) before frying. Too hot and the outside will burn before the pastry cooks through; too cool and they’ll absorb too much oil and be greasy.
While this recipe uses turkey, you can absolutely use chicken, ground beef, lamb, or even make a vegetarian version with sweet potatoes and chickpeas.
The triangle folding method is traditional, but if you’re struggling, watch a quick video tutorial online, it’s much easier to see it done than to read about it! Practice with one or two first before committing your filling.
These are incredibly versatile, serve them as an appetizer at parties, pack them for lunch, or make them the star of dinner with a side salad and some basmati rice. They’re also fantastic with mint-yogurt sauce or sweet chili sauce for dipping.
This recipe for Indian Style Filo Pastry Curry Turkey Samosas was originally created on BakeAfter.com. Esta receita de Chamuças de Caril de Peru foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 153 calories; 8.8 g fat; 11.5 g carbohydrates; 8.5 g protein.Did you try this recipe?
Let me know how it turned out for you! Have you tried samosas before? What are your favourite fillings? Leave a comment below ;D
