Servings: 6
Ingredients
Pastry:
1 1/2 cups gluten free flour mix
1-2 tablespoons of rice, almond, or coconut milk
1 tablespoon of apple cider vinegar
1/4 cup of coconut oil
Filling:
1-2 teaspoons cumin
1 cup chickpeas
4 teaspoons of rosemary
1 head of cauliflower
5 potatoes
1 green pepper
1 white onion
2-3 cloves of garlic
drizzle of olive oil
Salt and pepper
Directions:
- If you aren’t using canned chickpeas make sure to soak the dried cickpeas for 12-24 hours, bring to boil and lower the heat to cook on medium for 30-40 minutes. Preheat oven to 375 F. Oil a baking sheet so that the samosas don’t stick.
- Steam or boil cauliflower and potatoes.
- In a pan, add a small amount of coconut oil to medium heat. Cook onions, garlic, rosemary and green pepper until soft and the onions are translucent to golden brown color.
- Add all of the cooked ingredients into a bowl. Drizzle olive oil over all. Season with cumin, salt and pepper. Stir together. Set aside.
- Take the flour mix, hand kneed coconut oil, apple cider vinegar and vegan milk until it reaches a rollable dough consistency.
- Dust a large surface with flour so your dough does not stick and use a rolling pin to spread the dough to the same thickness on all areas of the dough. Use a spoon and two half moon shapes.
- Fill one side with the samosa filling, then use the other half moon shape over the filling and join all the sides together. To finish take a fork and seal the round edge. Place on baking sheet when finished.
- Bake in a preheated oven for 15 minutes (if you are going to freeze for later) or 30 minutes to serve afterwards.
Prep Time:
90 minutes
Cooking Time:
40 minutes