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 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. 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 samosa triangle.
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 samosas,
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, samosas 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.
*As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details
Leave a Comment
Add a Rating
Indian Spiced Beef And Dates Ragout
Indian spices developed a dubious reputation in modern cuisine. In this recipe, the carefully selected spices bring the beef to another level. The seasoned beef is slowly simmered with dates in lime juice creating a sensational rich flavour This recipe is an easy gluten free one-pot dish for those nights when you crave something more […] Read More
Pahadi Chicken – Gluten Free
This Pahadi Chicken dish is an aromatic Indian dish. This gluten-free chicken recipe is a modern version sometimes called Pahari chicken simplified, but still keeping the exquisite flavours. The term pahadi originates from pahad, meaning mountain. Food in India is made with many spices and varies depending on the region. This chicken recipe is truly […] Read More
Gluten-Free Low-Fat Indian Butter Chicken
Gluten-Free Low-Fat Indian Butter Chicken – This is the most popular dish in Indian restaurants. Since the recipe is so popular, many home cooks have recreated the butter chicken at home. I am sharing a simplified low-fat version of this incredibly delicious Indian chicken dish. Indian food is well known for its many exotic spices. […] Read More