Gluten Free Samosas - Really Easy!

These ones are fried only part way and will be frozen.  

I've been developing gluten free empanada doughs that will bake in the oven without splitting and that are easy to handle.  Not always so easy to do.  I made some Samosa using "Empanada Dough Recipe II Dairy Free"  and it worked quite well.  I baked some and then I fried the last few in a wok in a bit of cooking oil.  Both were good - but if you like the crust to be crispy then I would recommend frying in oil.  I made way too much filling and was thinking of an easy way to make more and decided to try using the Maseca - Instant Corn Masa Flour.   I just used the recipe on the back of the bag and formed them using my Birds Hill Enterprises Pocket Pie Press.  It worked wonderfully!  I had a wok with about an inch of oil heated on the stove and as I formed them I fryed them two at a time until golden.  They were crisp and delicious!  The rest I fried up until very light brown and froze on a baking sheet and then in a zip lock bag in the freezer.  When ready to eat heat oven to 350 and bake until hot.
I'm sure this dough can be used for hot apple pies, empanadas, egg roll fillings etc.
Notes: I tripled the filling recipe however used 8 cups potatoes rather than 6 cups.  We used 2kg (4.4lbs)'of Masa flour.  Total made was 164 4" samosas.

Easy Gluten Free Samosa 
Filling
1 Tbsp olive oil
1 small onion, finely diced
4 cloves garlic, minced
2 cups cooked diced potatoes
2 cups frozen peas and carrots
2 tbsp. soy sauce
1 tsp. curry powder
1/2 tsp. cumin
1/4 tsp. ginger
1/4 tsp. tumeric
1/4 tsp. salt
1/4 tsp. sambal oelek or  1/8 tsp hot pepper sauce (more if you like it "hotter")
1 tablespoon water
Dough - Makes about 30 4" samosas.  Easy to make more if needed for filling.
2 cup Maseca - Instant Corn Masa Flour (found in the Mexican aisle of grocery store)
1 1/3 cup warm water
1/4 tsp. salt

Method:
Saute onion and garlic in oil for 5 minutes until onion is soft
Add all the other ingredients.  Saute a few minutes - stir well.  Optional - I mash the potatoes a bit with a potato masher or fork.

Let cool.
Mix the Maseca, water and salt together.  Knead with your hands for 2-3 minutes.  Should make a nice dough that is not sticky.
Using your Birds Hill Pocket Press form the dough as shown in the video below.  Fry in hot oil until golden.  Serve hot or warm. (video coming soon)

If eating right away - fry until golden on each side

Empanada Dough Recipe II Dairy Free "NEW"

This one has a Cornish pasty filling from Food.com 

Tested this recipe a couple times.  Do not overfill the empanadas or they will split.  It's really nice to have a bag of frozen ones on hand .  I serve them with soup on Sundays to both the gluten free and non gluten free members of the family.  They are nice dipped in salsa or sweet chili sauce.


Empanada Dough - Dairy Free
1/2 cup tapioca flour
1/2 cup sweet rice flour
1/2 cup fine rice flour (asian kind)
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
1 egg
2 tbsp. oil
1-2 Tbsp. dried Parmesan cheese or more "to taste" optional
3-4 Tbsp. water or enough to make a soft but not sticky dough.

Mix dry ingredients together in mixing bowl.  Stir the oil and egg together with a fork.  Make "well" in flour mixture and add the oil/egg mixture and 3 tablespoons water.  Knead until smooth adding a little more water at a time until the dough feels "just right".  It will be a dough that is ot sticky and is very nice to handle.
Roll out into circles (size is up to you.  I do either small appetizer sizes about 4" or lunch size 6.5".)
Fillings should not be runny.  There are lots on the internet to choose from.  Place filling on one side.  Fold dough over and crimp with fork.  You can freeze before baking or bake first at 350 for 30 minutes until light brown.  To bake frozen ones place on baking sheet at bake at 350-375 for approx. 30-40 minutes.  They can be eaten hot or cold.    I use the Birds Hill Perogy Press for the small ones and the Birds Hill Pie Machine with empanada dies for the  6.5" ones.
TIP: before baking -
 brush with egg white and a little water to make a glossy finish or with a whole egg and a little water to make a golden finish.  Can also brush with milk.
Large Recipe:
400 grams tapioca flour
400 grams sweet rice flour
400 grams rice flour
14 grams xanthan gum
20 grams salt
16 grams baking powder
500 ml cooking oil
8 large eggs
63ml - 500 ml water (1 1/2 cups - 2 cups)
Method:  Same as above.