What if I were to tell you there was a super easy, almost fool proof Thanksgiving leftover recipe out there that was totally original and made you feel like you weren’t actually eating leftovers?!?
Yes, turkey soup and turkey sandwiches are incredible. But on day 4, they start to get a little old and you realize why Thanksgiving only comes once a year.
But these Samosas are AWESOME. I was convinced they were going to turn out terrible, as I was literally mixing all of our leftovers together with a few exotic spices like cilantro and curry powder. Plus, I am not too graceful with the puff pastry dough.
Once they came out of the oven, they got rave reviews. All of your leftovers are hidden in a cute little puff, and leftover cranberry sauce mixes great with plain greek yogurt as a dip.
Leftover Thanksgiving Samosas
Adapted from Food Network
- 1 sheet puff pastry, thawed
- leftover mashed potatoes
- leftover stuffing
- leftover veggies (I used green beans)
- leftover turkey
- dash curry powder
- dash ground ginger
- 1 tbsp chopped cilantro
- leftover cranberry sauce
- plain, nonfat greek yogurt
Directions (wing it)
Mix leftover mashed potatoes, stuffing, turkey, and cooked vegetables (such as carrots or green beans) together in a large bowl. Add a dash of curry powder and ground ginger. Add a tablespoon of chopped cilantro and season with salt and cayenne pepper. Roll a sheet of puff pastry into a 14-inch square, then cut into 25 smaller squares and place 1 tablespoon filling in the center of each. Or, if you are me, totally butcher this process and make uneven squares that come nowhere close to totaling 25. Don’t worry, the result thankfully still turns out well even if you aren’t gifted in the pastry design department. Brush the edges with a beaten egg (or, if you are me, the entire pastry) fold into triangles and press to seal. Bake at 350 degree until golden brown, 20 to 25 minutes. Mix yogurt with leftover cranberry sauce for dipping.