Leftover Thanksgiving Samosas with Orange Cranberry Sauce
Leftover Thanksgiving Samosas with Orange Cranberry Sauce
Leftover Thanksgiving Samosas with Orange Cranberry Sauce

Leftover Thanksgiving Samosas with Orange Cranberry Sauce

icon of a bowl and spoon

Prep Time

30 minutes
icon of a steaming pan

Cook Time

25 minutes
icon of a fork, knife, and spoon




These samosas are a creative and delicious way to reinvent your leftover potatoes into a brand new meal. This fun and healthy recipe is high in potassium, a good source of vitamin C, and can be a perfect appetizer or meal! Serve with a homemade delicious orange cranberry sauce for an additional sweet flavour.



  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • ½ tsp baking powder
  • ¼ cup canola oil
  • ½ cup water


  • 2 cups leftover potatoes
  • 1 cup leftover corn
  • 1 cup leftover green beans, cut into bite-size pieces
  • 1 yellow onion, diced
  • 2 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp chili powder
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • vegetable oil
  • Orange Cranberry Sauce:
  • 12 oz fresh cranberries
  • ¾ cup white sugar
  • 1 cup orange juice
  • Zest from one orange
  • 2 tbsp Grand Marnier


To make dough: In a medium bowl, whisk together flour, salt and baking powder and set aside. In a separate bowl, whisk together the oil and water. Add half of the liquid mixture to the dry ingredients and gently stir. Add remaining liquid, 1 tablespoon at a time.

Turn dough onto a lightly floured surface and knead for 5 minutes. Form into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.

To make filling: In a medium bowl, combine all ingredients and mix gently until well blended. Set aside.

To assemble samosas: Remove dough from plastic wrap and divide into 16 equal pieces. Shape each piece into a ball.

Place dough onto a lightly floured surface and roll out each ball into a 6-inch circle. Cut each circle in half. Fold one corner of the semi-circle up over the middle. Fold over a second corner to join the first, making a triangle. Leave the rounded side open and fill each uncooked samosa with 3 tbsp of the filling. Pinch along the rounded side of each samosa with wet fingers to form a seal. Repeat with remaining dough. Cover and chill samosas if not ready to be cooked right away. Uncooked samosas can be stored in the refrigerator for up to 1 day.

Frying instructions: Fill a deep fryer with vegetable oil. Set temperature to 350°F (180°C). Using tongs, drop two samosas at a time into the oil and cook until golden brown, about 3-4 minutes per side. Remove and place on a tray lined with paper towels to absorb access oil. Serve immediately with Orange Cranberry Sauce.

Baking instructions: Preheat oven to 400°F (200°C). Lightly brush samosas with oil. Place on a baking sheet lined with parchment paper and bake for 20 minutes. When samosas start to brown, turn them over and brush with a little more oil.  Cook for a bit longer, about 5 minutes or until lightly browned on both sides. Remove from oven and serve with Orange Cranberry sauce. Enjoy!

In a pot over medium heat, add all sauce ingredients. Bring to a boil and cook for 5 minutes, stirring continuously. Reduce to a simmer, cover and continue cooking for 20 minutes.


Here are some more recipes from our kitchen that we think you’ll love!