Turkey Samosas

Naomi Pomeroy, chef/owner of Beast and Expatriate in Portland, Oregon, shared this recipe exclusively with Epicurious. Filled with leftover turkey, mashed potatoes, and peas or green beans, these samosas are a Thanksgiving-themed take on a dish from Pomeroy's newest restaurant, Expatriate. At the restaurant, Pomeroy serves the samosas over a cabbage and herb salad, and drizzled with tamarind brown butter dressing, but the samosas are so flavorful, we like them on their own. If you want to include a dipping sauce or two, Pomeroy recommends this Cilantro-Mint Chutney and/or purchased mango chutney. Of course, you can always serve them on a bed of greens.

If you prefer less heat, remove the seeds from the chiles in the samosa filling, or use just one chile.