Gluten-Free Spicy Beef Samosas
Gluten-Free Spicy Beef Samosas are Indian pastries filled with beef, green peas and onions, deliciously spiced with garlic, ginger, cumin, curry powder and cinnamon.
the samosa filling
The samosas’ fillings vary from vegetarian made mostly with potatoes and spices to chicken or spicy beef with peas. In our home, the most requested filling is the spicy beef with peas.
How to make gluten-free samosa?
I like to start with the filling. Whether you are making a vegetarian samosa or chicken or beef, the filling is well spiced with Indian spices. In this samosa spicy beef filling, the spices are ginger, curry powder, cinnamon and red chilli pepper flakes.
Once the filling is cooked and cooled, it is ready for the samosa pastry.
gluten-free samosa pastry
To make gluten-free samosa pastry is relatively simple. You mix dry ingredients with milk and some olive oil and create a dough.
The dough has to rest for about 40 minutes before you can easily roll it out into circles. The dough should be thin but not too thin, or the pastry will break.
Once the dough is rolled out, add the cooled filling, in this case, beef and peas and form into the desired shapes. There are two ways to shape the samosa – The easy way (my way) and the classic triangle shape.
shaping samosas the easy way
First, to shape the samosa the easy way, take a small dough ball and roll into a circle about 4 – 5 inches in diameter. The best way to do this is by rolling the dough between two sheets of parchment paper.
Add about two tablespoons of the filling in the center and fold the dough over. Seal by moistening the edges of the dough with water and firmly pressing the edges to seal.
classic triangle shape for samosa
Roll one ball of dough into a circle-oval shape, around 6 to 7 inches in diameter, and cut it into half. Moisten the edges with water and bring two ends of the straight edge together and pinch them to shape into a cone.
Fill the cone with about two tablespoons of the filling and firmly press the top to seal. Do not overfill and you are done.
The samosas are ready to be fried. The oil should be at medium temperature, not hot. If the oil is hot, the pastry will be hard.
And do not overcook them. Remember, the filling is already cooked. You just need to crisp up the pastry.
Yes, these Indian hand pies take a little extra work, but they are worth it! The gluten-free samosas are best fresh, but they can easily be reheated in the oven for any leftovers.
In our home, there is never any samosa leftovers. These small pastries filled with Indian spiced filling are super addicting because they pack a lot of flavours. And remember, they don’t have to look perfect…just taste good!
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