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