Gluten Free Simply Samosas Recipe

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5 from 1 vote

Gluten Free Simply Samosas Recipe

Course: Main Course

Cuisine: Asian

Servings: Servings

Calories: 519kcal

Author: Gluten Free & More

Ingredients

3 tablespoons coconut oil – use divided
½ cup finely diced carrots (1 carrot)
½ cup finely diced onion (1/4 of a medium sized onion)
¾ pound ground chicken
1 teaspoon kosher or sea salt plus more for the pastry
¼ teaspoon black pepper
1 teaspoon curry powder (more if you want it spicy)
¾ cup coconut milk
½ cup mango chutney (with raisins)
1 box Chebe Garlic-Onion Breadsticks Mix
3 large eggs
2 cloves garlic , finely minced or grated
1 teaspoon ground cumin
½ seedless cucumber
1 cup plain Greek Yogurt (non-fat, low-fat, regular or dairy free)
¼ cup fresh mint leaves , minced

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Heat 1 tablespoon of coconut oil in a large skillet with a lid over medium heat. Add the carrots and onion and cook until the onions start to soften, about 5 minutes. Add the chicken, 1 teaspoon salt, ¼ teaspoon pepper and the curry powder; raise the heat to medium-high and cook, breaking up the chicken with a spatula or potato masher, until no longer pink, 3-4 minutes. Add the coconut milk and chutney, stir to combine, lower the heat back to medium, put the lid on the pan and cook until the liquid is absorbed and the carrots are fork tender, about 5 minutes. Remove from heat and let cool slightly while making the dough.
Put the Chebe Garlic-Onion Breadsticks Mix in a mixing bowl, add 2 eggs, the remaining 2 tablespoons of coconut oil (liquefied), ¼ cup of water, garlic and ground cumin and stir to combine. The mixture will be lumpy. Dump the mixture onto a clean work surface and knead by hand until the dough is smooth. Divide into 4 equal sized pieces. Place a piece of waxed or parchment paper on a flat surface, roll one dough portion into a ball, top with another piece of waxed or parchment paper and roll into a 7-inch circle. Lift the top piece of paper from the dough, place ¼ of the chicken mixture on the bottom half of the dough circle, leaving a ½ inch border. Fold the dough over the filling forming a half circle, press the edges together and crimp with the tines of a fork. Using the bottom piece of paper to help you, gently flip the pastry into one hand then place it flat (un-crimped) side down on the prepared baking sheet. Repeat with remaining dough and filling.
Beat the remaining egg with 1 teaspoon water and brush on top of the pastries. Sprinkle with a little salt and bake for 40 minutes or until the pastries are golden brown.
While the pastries are baking, make the riata. Peel the cucumber and grate it into a paper or kitchen towel. Squeeze out the excess liquid and place in a mixing bowl. Add the yogurt and mint leaves and stir to combine. Season to taste with salt and pepper. Cover with plastic wrap and store in the refrigerator until ready to serve.

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