Persian Samosas

Samosas with a persian twist. The subtlety of mint really makes the rest of the savory ingredients shine.

• Ready In: 45 mins
• Serves: 8
• Yields: 20 samosas

Ingredients

• 1 (20 ounce) bag flour tortillas
• 2  bunches fresh cilantro
• 2  bunches fresh parsley
• 2  red onions
• 6  garlic cloves
• 1 (8 ounce) bag frozen green peas
• 3  russet potatoes
• 1  lb ground turkey
• 3  tablespoons olive oil
• 2  cups canola oil
• 1  tablespoon turmeric
• 2  tablespoons dried mint
• 1  tablespoon cayenne pepper
•  salt and pepper

Directions

1. Peel the potatoes, cube them, and boil them until they start to get tender, about 20 minutes.
2. Dice the onions, saute them in a pan with a little bit of olive oil, about 6 minutes, or until they start to brown. season with turmeric and pepper while they are sauteing. add the garlic and saute for about 45 more seconds. set aside.
3. brown the turkey. Add the frozen peas and cook for an additional couple minutes.
4. de-stem the cilantro and parsley as best you can (honestly, i’m pretty lazy about this). dice.
5. When the potatoes are tender, drain the water and mash with a tbsp of olive oil or butter. Season with salt, pepper, dried mint, and cayenne.
6. Cut the flour tortillas in half vertically. put a dollop of the potato, onions, turkey, and herbs right in the middle. fold over vertically. fold and smush the sides (it might help to wet your fingers), making a triangular pocket.
7. In a large, relatively deep pan, heat about half an inch of canola oil on medium high heat for about five minutes, or until it starts to crackle. Put your first batch of samosas in, and turn the heat down to medium low. Fry on both sides for about 3-5 minutes, until they are nice and brown.
8. Alternatively, you can be a bit more healthy and bake them at 400 degrees for about 20 minutes, turning once. Just lightly brush olive oil on both sides.