Tuesday, 25 December 2012

Gluten-Free Samosas

We watched the video to get the 'how to' for the wraps. We used rice paper and it worked fine. Make sure your towel is damp too or the rice paper will stick to the towel. Her recipe & video links are below. She gives some good instructions on how to fold these to make nice little triangles. 

Note: We didn't keep them in the water as long when softening them, perhaps 10 seconds rather than 45 as she suggests.

We cooked them at 400 F for 20 minutes (10/side). We had a little too much oil so careful on that. It's easy to use a little too much. Make sure you cook them on parchment and don't let them touch even after because they stick to each other. Yikes. Also, if you have a little tear, not to worry. They don't really "leak", just need to handle with care when flipping.

Wraps (and Vegan Recipe if you like):

Alternate Meat Filling:
Then I used this recipe for the meat filling instead of her vegan one.

We made a lot of these yesterday so put left overs in the fridge. Today we warmed a few in the microwave and then put in oven for 4 minutes (2/side) to crisp them up. It worked wonderfully. I've no idea if these will freeze though. I suppose you could make the filling and freeze that to use later if you have too much. But is there such a thing as too many samosas I ask you? I think not.

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