Turkey Samosa-Style Pockets
with Mango Chutney and Fresh Salad
Earthy and spice-filled Indian flavours come alive in this recipe! This meal is inspired by samosas, the popular Indian street snack. Ground turkey is cooked with a fragrant spice mix, peas and potatoes, then gets tucked inside a pizza dough pocket and baked until steaming and crispy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
100 g
Red Potato
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
56 g
Spring Mix
56 g
Green Peas
4 tbsp
Mango Chutney
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)
Not included in your delivery
0.06 tsp
Salt*
2 tbsp
All-Purpose Flour*
2.33 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Sprinkle both sides of dough with flour.
- With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.
- Stretch each piece of dough into a 5x8-inch round or oval shape.
- Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: For 4 ppl, use 2 baking sheets.)
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Cut potatoes into 1/4-inch pieces.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, onions and potatoes.
- Cook, stirring often, until potatoes are golden-brown and start to soften, 3-4 min.
- Add turkey and peas. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Indian Spice Mix, stock powder, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) mango chutney. Cook, stirring often, until fragrant, 30 sec.
- With floured hands, stretch pieces of dough again into large oval shapes. (NOTE: Dough should now hold its shape.)
- Divide turkey mixture and spread across bottom half of each dough oval.
- Fold top half of dough oval over filling, then crimp edges to seal.
- Brush 1 tsp oil over each pocket.
- Using a knife, make one small slit in tops of each pocket.
- Bake pockets in the middle of the oven until golden-brown, 14-18 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
- While pockets bake, cut tomato into 1/2-inch pieces.
- Add vinegar, 1 tsp (2 tsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
- Once samosa-style pockets are cooked, remove from the oven and let cool, 3-4 min.
- Add tomatoes and spring mix to the large bowl with dressing. Toss to combine.
- Divide fresh salad and pockets between plates.
- Serve remaining mango chutney alongside for dipping.
If you've opted to get turkey, prepare and cook it in the same way the recipe instructs you to prepare and cook the beef.**