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Jumbo Turkey Samosas

Ingredients

  • 3 tbsp curry paste (we used Korma)
  • 2 tbsp mango chutney
  • 2 tbsp natural yoghurt from a 150g pot
  • 200g cooked potatoes (roasted or boiled), chopped into small chunks
  • 250g cooked turkey
  • 250g frozen peas
  • Bunch coriander, chopped
  • 270g pack filo pastry (6 sheets)
  • 4 tbsp vegetable oil
  • 1 egg, beaten
  • 1 tbsp sesame seeds

Nutrition

  • Calories: 259cal
  • Protein: 26g
  • Carbs: 29g
  • Fats: 5g

Breakfast Selection

Nutritional comparison

Compare Our Recipe Standard Recipe Difference
Calories 259 436 -177
Protein 26g 7g +19g
Carbs 29g 60g -31g
Fat 5g 19g -14g

Method:


  1. In a bowl, mix the ½ of the mango chutney, curry paste and ¾ of the yoghurt together.
  2. Fold the potatoes, turkey, peas and coriander into the mix.
  3. Pre-heat the oven to 200C/180C fan, and cut the filo pastry sheets in half lengthways.
  4. Layer up 3 sheets and brush with a small amount of oil.
  5. Add a quarter of the filling in the top corner of the pastry, and fold over into a triangle shape. Keep folding until all the sheet is used.
  6. Brush the final edge with some beaten egg to help stick it together.
  7. Once all the samosas are made, brush once more with beaten egg, sprinkle sesame seeds on top and bake on the centre shelf of oven for 35 minutes.
  8. Serve with dips of the remaining yoghurt and mango chutney.

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