Use our pocket pie/perogy press to make samosas quickly and easily. Using our press and Masa Harina flour you can quickly form 4" samosas that are delicious and as an added benefit are also gluten free. Meseca corn flour is found in your Mexican supply aisle of the grocery store and is available in 4.4 lb bags. It is 100% natural and easy to use. The added bonus is that it can be used for the gluten free diet and just requires water and a little sale - what could be easier?!
These ones are fried only part way and will be frozen.
I've been developing gluten free empanada doughs that will bake in the oven without splitting and that are easy to handle. Not always so easy to do. I made some Samosa using"Empanada Dough Recipe II Dairy Free" and it worked quite well. I baked some and then I fried the last few in a wok in a bit of cooking oil. Both were good - but if you like the crust to be crispy then I would recommend frying in oil. I made way too much filling and was thinking of an easy way to make more and decided to try using the Maseca - Instant Corn Masa Flour. I just used the recipe on the back of the bag and formed them using my Birds Hill Enterprises Pocket Pie Press. It worked wonderfully! I had a wok with about an inch of oil heated on the stove and as I formed them I fryed them two at a time until golden. They were crisp and delicious! The rest I fried up until very light brown and froze on a baking sheet and then in a zip lock bag. I'm going to try baking some and frying some of the frozen ones to see how they do. I'm sure this dough can be used for hot apple pies, empanadas, egg roll fillings etc.
Easy Gluten Free Samosa Filling 1 Tbsp olive oil 1 small onion, finely diced 4 cloves garlic, minced 2 cups cooked diced potatoes 2 cups frozen peas and carrots 2 tbsp. soy sauce 1 tsp. curry powder 1/2 tsp. cumin 1/4 tsp. ginger 1/4 tsp. tumeric 1/4 tsp. salt 1/4 tsp. sambal oelek or 1/8 tsp hot pepper sauce (more if you like it "hotter") 1 tablespoon water Dough - Makes about 30 4" samosas. Easy to make more if needed for filling. 2 cup Maseca - Instant Corn Masa Flour (found in the Mexican aisle of grocery store) 1 1/3 cup warm water 1/4 tsp. salt
Method: Saute onion and garlic in oil for 5 minutes until onion is soft Add all the other ingredients. Saute a few minutes - stir well. Optional - I mash the potatoes a bit with a potato masher or fork.
Let cool. Mix the Maseca, water and salt together. Knead with your hands for 2-3 minutes. Should make a nice dough that is not sticky. Using your Birds Hill Pocket Press form the dough as shown in the video below. Fry in hot oil until golden. Serve hot or warm. (video coming soon)
If eating right away - fry until golden on each side