A crazy busy weekend of food and some mini tech disasters make this a late edition of spices and seasons. The tech disasters included no internet and phone until fairly late this evening, somehow all the rain on Tuesday damaged a wire and we were not the only one.
All of this meant that I missed the news about the Metro North disaster, and it took me some time this morning to catch on. As I went into work today, I faced a somewhat somber audience on the train. It is amazing how tremulous life can be, I take the commuter train so many days a week, it is ironic to think that all one needs is to be on the wrong train at the wrong time. So, folks before I get to the recipe, I do want to take a minute to be thankful that I am safe and wish everyone a safe season. All this and a badly corrupted photo disc left me a little lost. That one, I shall not discuss in public, particularly since it might ruin the mood of this otherwise delectable dish that I shall be sharing this evening.
I have increasingly gotten better with holiday leftovers, but, it would not be Thanksgiving if I did not have some leftover turkey, right. Today’s recipe is a seasonal filling for samosas, that work well with leftover turkey and when you do not have turkey around you can use ground lamb. The best part of this is that the samosas can be assembled and frozen, something that I like to do. Currently, with everything redolent of cranberries, squashes and turkey, this filling may not be all that interesting, however, freeze these in small batches and when during those cold days in January fry up some for yourself and your guests or family and you will love the flavors of the season on your table. Frankly, this would be a great dish even without the need to use up leftovers.
Samosas are possibly such a popular snack that they may not need any introduction, however, they are dough encased turnovers usually filled with potatoes or ground meat and fried and served piping hot. My dough recipe adapted from my cookbook, that I hope is on your holiday giving or wishlist, is enriched with whole wheat flour offering a little more character and depth of flavor. If you find shaping the pyramids a little difficult you can shape them into empanada like crescents. Yes, in my house we call them crescent samosas!
A seasonal take on Indian samosas with leftover, turkey, squash and cranberries. Ingredients Instructions Notes A large part of the prep time includes freezing the samosas.
A seasonal take on Indian samosas with leftover, turkey, squash and cranberries.
A large part of the prep time includes freezing the samosas.