|1/2 cup||(125 mL) Olive oil, divided|
|1/2 lb||(225 g) Maple Leaf Prime Naturally® Extra Lean Minced Turkey|
|1/2||Onion, finely chopped|
|1/3 cup||(80 mL) Grated carrot|
|3 tbsp||(45 mL) Ready prepared tandoori paste|
|1/2 tsp||(2 mL) Cumin seeds|
|1/4 cup||(60 mL) Chopped mint leaves|
|3 tbsp||(45 mL) Mango chutney|
|1/4 cup||(60 mL) Frozen peas|
|1 lb||(454 g) Phyllo pasty|
|Chutney for serving|
|Raita for serving|
HEAT 1 tbsp (15 mL) of oil in a large skillet over medium-high. Add turkey and season with salt and pepper. Cook, breaking apart with the back of a wooden spoon until evenly browned, about 8-10 minutes. Add onion and carrot and cook for 3-4 minutes or until tender. Stir in the tandoori paste and cumin seeds. Cook for another minute. Remove from the heat and stir in mint, chutney, and peas. If the mixture is too dry, add a little chicken broth. Allow the mixture to cool.
SPREAD a sheet of phyllo pastry on a large clean work surface with the short end facing toward you. Cut in half lengthwise. Brush each piece of pastry with oil and fold in half. You should have two long narrow pieces of phyllo.
PLACE about ¼ cup (60 mL) of the filling on the bottom right corner of each strip. Fold over to create a triangle pressing lightly to spread out the filling. Continue to fold down the length of the pastry making a triangular shaped samosa. Brush the outside with a bit more oil and transfer to a baking tray lined with parchment paper. Repeat with the remaining ingredients.
PREHEAT the oven to 375°F (190°C).
BAKE for 25-30 minutes or until golden brown, turning once halfway through the cooking time.
SERVE with mango chutney and/or raita.
Can be prepared and frozen prior to baking. Bake for 35-40 minutes at 375°F (190°C) turning once halfway through.
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