Posts Tagged ‘competition leftovers’

Pulled Pork Samosa’s

Leftover pulled pork has to be one of the most versatile meats around. Often after trying out new rubs or sauces I am left with a quantity of pulled pork to play with.

I love samosa’s. I love the curry overtones the spiciness and the crispy texture.

After spotting a package of premade samosa wraps I thought this may be an excellent way to make a nice appetizer using pulled pork.


  • 1 pkg Samosa Wraps qty 30
  • 8oz Chicken Stock
  • 2 cups Pulled pork (finely shredded)
  • 2 medium potatoes peeled and diced
  • 1 carrot finely shredded
  • 1 cup frozen peas
  • 1/2 large onion finely chopped
  • 1 tbsp minced garlic
  • 2 tbsp vegetable oil or ghee


  • 1 tsp roasted ground cumin
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1 tsp Hot Garam Masala ** Optional
  • 1 tsp salt
  • 1/2 tsp pepper

Vegetable oil for frying.

Sautee the onions and garlic in vegetable oil (or ghee if you have it) until softened. Add the spices. Sautee for 5 more minutes making sure to scrape the bottom with a wooden spoon.  Add the potatoes, peas, carrots and chicken stock.  Stir the mixture together thoroughly and cover. Simmer on medium low heat for 20-30 minutes until the potatoes are fork tender. Uncover and add finely shredded pulled pork. Set aside to cool for 30 minutes.


When the mixture is cool its time for the assembly. Take 2 tbsp of the mixture and add to the bottom of one samosa sheet. Fold in triangular shape see below:

Prepare the “glue” to seal the samosa. Remember kindergarden? That paste they made you make > its time to revisit that!  Mix 1/2 cup water with 3 tablespoons all purpose flour. Use this and a paintbrush or pastry brush to seal the edges.

Line a baking sheet with parchment paper & repeat 29 more times (you will get faster – trust me) When you are done. Leave them on the counter to air dry for 30 minutes. (Or be like me and just run around picking tiny terrorists up from after school activities running behind like a madwoman as always – if they air dry for longer its not a big deal.)

I split the 30 samosa’s in half. 15 to the oil and 15 to the oven.

If using the oven place the samosa’s on an elevated baking rack.  Bake at 350F for 15 minutes. Then broil at 400F for 5 minutes each side or until crispy.


If deep frying (my personal favorite!) set up your frying station.  Paper toweling and a spider are essential. Make sure your vegetable ( I used canola) oil is 350F .  Just say no to soggy samosa’s!

Fry in batches turning the samosa’s often until golden brown and crispy.  Approx 10 minutes for each batch.

Yummy deep fried crispy goodness.

They will not last long.

Samosa’s Chicken & salad- good dinner!

Competition Leftover Recipes Pulled Pork Tamale Pie & Smoked Chicken Pot Pie

In my attempt to utilize everything competition related out of my freezer I am trying to use up all those leftovers in yummy and creative ways. Last night I pulled out what I thought was 2 – 1lb packages of smoked chicken. What I ended up with was 1 lb of smoked chicken and 1 lb of pulled pork. I really need to label better. For the chicken it is going to be chicken pot pie a family favorite that I could make in my sleep. All of our kids like it so it makes it an easy go to weekday meal without having to face any dinnertime battles.

1 lb smoked chicken

So off to the puter  went trying to figure out what to make. I don’t eat my own pulled pork anymore if rarely. Just too much of it around to be at all appetizing to me. So I have to hide in something before i will eat it.

1 lb pulled pork

I came across a recipe for a Tamale pie and figured I would give it a go substituting pulled pork and a few other ingredients.

I started out with a base for both the chicken and the pulled pork.

  • 1 red onion sliced
  • 4 stalks of celery chopped
  • 2 red peppers diced
  • 2 tsp minced garlic
  • 2 tbsp evoo
  • 2 tbsp butter
  • salt & pepper to taste

I sauteed them until soft then divided into two bowls.

For the Tamale Pie I added to the base the 1lb pulled pork and …….

  • 1/4 cup green salsa
  • 1 roasted poblano skin removed & diced
  • 2 jalapeños roasted skin removed & diced
  • 1 1/2 cups frozen corn
  • 1 cup homemade fire roasted tomato sauce
  • 1/2 cup Napoleon Fire Roasted Garlic sauce
  • 1/2 tsp ground piri piri
  • 1 tsp smoked paprika
  • 1/2 tsp roasted cumin powder
  • salt & pepper to taste

All of this was brought to a nice warm temperature over medium high heat. Just enough to defrost the corn then set aside.

For the crusts.

  • 1 3/4 cups cornmeal
  • 4 cups water
  • 1 tsp salt
  • 2 tbsp butter
  • 1 tsp smoked paprika
  • 1 1/2 cups grated old sharp cheddar

In a saucepan bring mix the water, cornmeal and salt together and simmer on medium high heat stirring constantly until the texture is thick and the consistency of oatmeal.  Add butter, cheese and paprika and mix until butter and cheese are melted.

In a 9 x 12″ glass pan spread half of the cornmeal mixture on the bottom.

Then layer in the pulled pork mixture:

Top with the remaining cornmeal mixture plus more shredded sharp cheese.

Bake at 375 for 1 hour – 1hour 15 minutes.

Cool for at least 15-20 minutes then serve.


For the Chicken pot pie I follow the same recipe I have been using forever. From better homes and gardens their Deep Dish Pot pie recipe has been used by at least a couple of  generations in our family.  I make  modifications every time I make it. I didn’t have any half & half in the fridge so I substituted milk, plus I used corn starch instead of flour for the thickener. Tonight I used store bought puff pastry for the crust. My freezer always has puff pastry in it. I believe it is one of those staples every household should have stocked.

Both meals are super easy family friendly food. We ate the chicken pot pie for dinner and the tamale pulled pork pie is for tomorrow. The chicken pot pie freezes really well and we always make 2 at a time.

The freezer emptying out program will continue throughout the winter Ill be sure to post more leftover competition meats recipes.


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