Vegetable Samosas with a Cranberry Sauce

So, you made too many vegetables for Thanksgiving and now you are wondering what to do with them. With this Vegetable Samosas with a Cranberry Sauce you’ll be using your leftover mashed potatoes and  carrots or green beans. Stuff it in a puff pastry and serve it with some leftover cranberry sauce. Would go great with either baked chicken or leftover turkey and gravy. Serves 8 Total Time: 40 minutes 

Ingredients:

1 cup leftover mashed potatoes
1/2 cup chopped leftover cooked vegetables (such as carrots or green beans)
1/2 cup thawed frozen peas
1/4 teaspoon curry powder 
1 tablespoon each chopped cilantro, mint and ginger
Sea salt and cayenne pepper, to taste 
1 egg, beaten
1 sheet of puff pastry or more if needed 
1 cup cranberry sauce 
1/2 cup plain yogurt 


Directions:

In a medium size bowl combine the first 6 ingredients.

Roll a sheet of puff pastry into a 14-inch square, then cut into 25 smaller squares and place 1 tablespoon filling in the center of each. Brush the edges with a beaten egg, fold into triangles and press to seal. Bake at 350 degree until golden brown, 20 to 25 minutes. 

Cranberry Dipping Sauce:
Mix yogurt with leftover cranberry sauce for dipping. Easy Peasy!