Gluten-Free Spicy Beef Samosas

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Average Rating: 4.5 | Rated By: 15 users

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. 

 

gluten-free samosa filling

 

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. 

 

gluten-free samosa

 

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.

 

gluten-free samosa

 

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.

 

guten-free samosa

 

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.

Love Indian food? Check out our selection of 100 + gluten-free Indian recipes, I especially love the low fat Indian butter chicken…so so good 😀 Enjoy!

Ingredients

  • 2 Tbsp. Extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp. minced ginger
  • 1/2 - 1 tsp. GF red chilli pepper flakes
  • 3/4 lb. lean ground beef
  • 1 Tbsp. GF curry powder
  • 1 tsp. GF ground cumin
  • 1/4 tsp. GF ground cinnamon
  • 1/2 tsp. Pure sea salt
  • 3/4 cup frozen or fresh peas
  • SAMOSA DOUGH
  • 1 tsp. Xanthan gum, add only if the baking flour mix doesn’t include xanthan gum
  • 1 tsp. GF aluminum-free baking powder
  • 1/2 tsp. Sea salt
  • 1 tsp. GF ground anise seed (optional but adds lovely flavour to the samosa pastry)
  • 1/4 tsp. GF ground turmeric (adds natural colour and is optional)
  • 1 cup milk
  • 1 Tbsp. + 1 tsp. Extra virgin olive oil
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    Instructions

  • SPICY BEEF FILLING
  • Sauté onions in olive oil until translucent. About 5 minutes. Stir in garlic, ginger, and chilli pepper flakes.
  • Add beef, curry powder, cumin, cinnamon and salt. Cook until browned
  • Add peas and cook until heated through. Set aside
  • SAMOSA DOUGH
  • Whisk together flour, xanthan gum, salt, and if using anise seed and turmeric. Add milk and olive oil and mix until a dough forms. Cover with plastic wrap and rest the dough for 40 minutes
  • Divide the dough into 12 equal portions for small samosas, about the size of a lime. Roll out the dough into thin rounds between two pieces of parchment paper about 4 - 5 inches in diameter. Scoop about 2 tablespoons of the filling in the center of the dough. Wet the edges of the dough with water and overlap one side of the dough over the filling. Using your fingers press the edges together. Place samosas on parchment paper. * see below two ways of shaping samosas
  • Fry small samosas in 1/2-inch vegetable oil over medium heat, until golden brown. About 3 - 4 minutes per side. Place on paper towel or wire rack for the oil to drain.


  • Leave a Comment

    10 Responses to Gluten-Free Spicy Beef Samosas

    • Annie June 12, 2020

      Great gluten free samosa recipe! Thank you for this! It took about 40 minutes

      • Kristina June 23, 2020

        thats excellent, thank you!

    • Danielle June 13, 2020

      It’s very delicious, I like it

      • Kristina June 23, 2020

        fantastic!

    • Mary October 5, 2020

      I am not following the folding directions. Any advice?

      • Kristina October 6, 2020

        Hi Mary, to fold the dough, first you fold it over the filling in half, then one more time making sure the edges meet. Hope this helps.

    • Geeb November 12, 2020

      Photographs would have been so helpful

      • Kristina November 12, 2020

        I will get some done and post them as soon as they are ready!

    • Brenda November 15, 2020

      This is the third time I am making them, we love them so much. Thank you for adding the photographs, makes it a lot easier to follow the instructions.

      • Kristina November 15, 2020

        I am so happy to hear that you are loving them. Yes I added the photographs because I received many requests for them, I hope the instructions are easier to follow now.

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