Baked Samosas with Leftover Mashed Potatoes

Baked Samosas with Leftover Mashed Potatoes on a plate shot from overhead

Baked Samosas with Leftover Mashed Potatoes! I made some fun recipes for the November 2017 issue of Feast Magazine. It’s 7 creative takes on Thanksgiving Leftovers. Check below for links to the other 6 recipes on my site made for this feature.

Every Thanksgiving we adorn our tables with pumpkins and gourds, children craft hand-shaped turkey art and we make more food than we can possibly eat in one evening: juicy turkey, fluffy mashed potatoes topped with turkey gravy, airy dinner rolls, savory stuffing, crisp roasted veggies, tart cranberry sauce, and of course, buttery, flaky pies. Tired of the parade of mashed potato and turkey sandwiches, potato pancakes, pot pies and turkey tetrazzini leftovers that typically follow the feast, though? Don’t worry; we’ve got you covered.

The following seven recipes offer creative solutions for how to transform your T-giving leftovers into completely new and delicious meals. Each family has their own set of Thanksgiving staple recipes: Some keep with tradition, while others delve into deep frying turkeys, making dinner rolls shaped like pumpkins or adding bacon to every dish. No matter how you prepare your dishes, these leftovers recipes will work well with the food you have on hand. Almost all of the additional ingredients you’ll need should be found in your pantry or fridge.

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

Ingredients for Mint-Cilantro Chutney:

  • fresh mint leaves
  • fresh cilantro leaves
  • jalapeño, chopped
  • chopped fresh ginger
  • lemon juice
  • pinch salt
  • ground cumin
  • plain yogurt (can be eliminated for vegan version)

Ingredients for Samosas:

  • mashed potatoes
  • cooked peas
  • chopped fresh ginger
  • chopped cilantro leaves
  • turmeric
  • coriander
  • cumin
  • chili powder
  • salt (unless mashed potatoes are salted)
  • pie dough
  • water
  • oil

How to make 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.

How to make Baked 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.

Other Recipes from this Article to Try:

Baked Samosas with Leftover Mashed Potatoes on a baking pan
Baked Samosas with Leftover Mashed Potatoes overhead on a pan
Baked Samosas with Leftover Mashed Potatoes side view
Baked Samosas with Leftover Mashed Potatoes on a plate
Baked Samosas with Leftover Mashed Potatoes on a plate shot from overhead

Baked Samosas with Leftover Mashed Potatoes

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Course: Side Dish
Cuisine: American, Indian
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 9 servings
Author: Amanda Wilens

Equipment

  • Food processor

Ingredients

Mint-Cilantro Chutney
  • 1 cup mint leaves fresh
  • 1 cup cilantro leaves fresh
  • 1 jalapeño chopped
  • 1 tsp ginger fresh, chopped
  • 1 tsp lemon juice
  • pinch salt
  • 1 tsp ground cumin
  • 2 Tbsp plain yogurt can be eliminated for vegan version
Samosas
  • cups mashed potatoes
  • ¼ cup peas cooked
  • 1 tsp fresh ginger chopped
  • 1 Tbsp cilantro leaves chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • 1 tsp salt unless mashed potatoes are salted
  • 1 pie dough
  • water
  • oil

Instructions

Mint-Cilantro Chutney

  • 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

  • Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
  • In a mixing bowl, combine all ingredients except pie dough, water and oil and mix well. Set aside.
  • 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.
  • 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.

Notes

– Authenticity: This is not meant to be a super authentic version. It’s made from Thanksgiving leftovers…something other than a typical leftover sandwich for the holidays. I still think it is fun and flavorful and I hope you enjoy them. 
– Vegan: These can easily be made vegan, just ready instructions in the recipe for swaps. 

Nutrition

Calories: 136kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 354mg | Potassium: 192mg | Fiber: 2g | Sugar: 1g | Vitamin A: 424IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes