Turkey Samosas Erika Lenkert   From Every Day with Rachael Ray November 2007 MAKES THIRTY-TWO Prep Time: 45 min Bake Time: 25 min 1 1/2 cups finely chopped leftover cooked turkey 3/4 cup leftover mashed potatoes 1/2 cup cooked pumpkin pie filling from leftover pie 1/2 teaspoon ground cumin 1/4 teaspoon curry powder Salt and pepper 1 package frozen puff pastry, thawed but refrigerated 1 large egg 1. Preheat the oven to 350º. Using a food processor, grind 1 cup turkey for about 5 seconds. Transfer to a medium bowl. Add the remaining chopped turkey, potatoes, pumpkin pie filling, cumin and curry powder. Season with salt and pepper. 2. On a lightly floured surface, roll out the puff pastry dough 1/8 inch thick. Using a 3-inch round cookie cutter, cut out 32 disks, gathering the scraps and rerolling. 3. Place 1 tablespoon of turkey mixture on each disk. Dampen the disk rims with water and fold the dough over into a half-circle, pressing the seams with a fork to seal. 4. Beat the egg with 2 teaspoons water. Place the samosas on 2 nonstick baking sheets and brush with egg wash. Bake, switching the pans halfway through, until golden, about 25 minutes; serve warm.

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