Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Dec 30, 2019 2 min read

Turkey Samosa

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You will need

For the dough

  • 200g of plain flour
  • 60g fat (I used some lard)
  • About 6 tablespoons of cold water

For the filling

In total it should add up to a couple of big handfuls

  • A big handful of cookedturkey meat
  • An equal amount of peas and sweatcorn
  • A couple of spoonfuls of curry sauce (I used some leftover turkey curry, you just need enough to binf it all together.
  • A heaped teaspoon of mustard seed
  • A heaped teaspoon of cumin
  • A heaped teaspoon of fennel seed
  • A heaped teaspoon of coriander seed

For frying

  • Enough vegetable oil to fill a pan to a couple of inche


  • Mix and kneed the dough until smooth. I cheated and used the breadmaker
  • Mix and mash the filling ingrediants. You want to be able to fit a mix of stuff onto a teaspoon
  • Divide the dough into 6 balls
  • Roll the dough balls out to about 1mm or so, then divide into two semi-circles
  • Pop the oil on to heat, you’re aiming for 150oC
  • Working one at a time, fold a semicircle in half, nipping the straight edges together, forming a cone
  • Fill the cone with filling, use slightly less than you think you’ll need (about a heaped teaspoon). Avoid getting any grease on the open side or it won’t close
  • Close the open side over. Dampening with a wet finger helps. Nip it shut
  • Once they’re all made, slide them into the oil one at a time, don’t over crowd the pan
  • Ready once golden brown and the outside is bubbly and flakey


Velvety smooth, sweet and rich, with a sharp spicy finish.

Dough Filled dough Frying GET IN MY FAKE