Curry Turkey Samosa Pockets

Culinary Setting
Meal Type
Appetizer, Main Course, Entrée
45 MIN
Boneless Breast


1 Large Yellow onion, thinly sliced

1 tbsp Fresh ginger, peeled and finely chopped

2 tsp Garlic, finely chopped

1 tbsp Sweet paprika

1½ tsp Garam marsala

1 tbsp Tomato paste

1 tsp Kosher salt

1 lb Boneless, skinless turkey breast, cut into 1½ -2 inch pieces

Frozen Puff Pastry Dough, thawed per package instructions


In a medium skillet, over medium heat, heat the oil until it starts to simmer. Add the onions and cook until it is golden brown, about 4 to 5 minutes.

Add the ginger and cook for another minute, stirring constantly.

Add the garlic, spices, paprika, garam masala, tomato paste, and salt along with ¼ cup of water. Mix well until all the ingredients are incorporated. Simmer this sauce for another 2 minutes, before adding the turkey.

Cook for about 8 minutes, stirring often, until the turkey is cooked through. The liquids should be all evaporated at this time.

Transfer the turkey to a food processor and pulse about 4 to 5 times. Remove from food processor and fill the samosa pockets.

Heat the oven to 400°F. Line a large baking sheet with parchment paper.

In a small bowl, whisk the egg and milk together to make an egg wash, set aside.

Cut six 4½ x 4½ inch squares of dough. Fold the dough over the filling, gently pressing out any air pockets, and then crimp the edges closed with a fork.

Place the samosas 2 inches apart on the baking sheet. Brush each samosa with the egg wash. Bake the samosas at 350°F until puffed and brown, about 15 to 20 minutes.