Gluten-Free Samsa
Indulge in the flaky, savory goodness of Gluten-Free Samsa, a delightful twist on the classic Central Asian pastry that's perfect for those following a gluten-free lifestyle. This recipe features a buttery, tender dough made with gluten-free all-purpose flour, tapioca starch, and xanthan gum, ensuring the perfect pliable texture. Each samsa is filled with a flavorful mixture of spiced ground lamb, aromatic cumin and coriander, and sweet onions, creating a mouthwatering combination that's baked to golden perfection. Topped with an egg wash and sesame seeds for a crisp, nutty finish, these triangular pastries are ideal as appetizers, snacks, or even as part of a hearty meal. Quick to prepare and irresistibly delicious, Gluten-Free Samsa is proof that taste knows no bounds!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 150 grams Cold unsalted butter
- 100 milliliters Cold water
- 300 grams Ground lamb
- 1 large Onion, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg, beaten (for egg wash)
- 2 tablespoons Sesame seeds
Instructions
In a large bowl, combine the gluten-free flour, tapioca starch, xanthan gum, and salt. Mix well.
Add the cold unsalted butter, cut into small cubes, into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add cold water to the flour mixture, one tablespoon at a time, mixing until a dough forms. The dough should be pliable, not too sticky or dry.
Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
In a separate bowl, combine the ground lamb, finely chopped onion, ground cumin, ground coriander, salt, and black pepper. Mix until evenly distributed.
Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
Remove the dough from the refrigerator. On a gluten-free floured surface, roll the dough out to about 1/8 inch thickness.
Using a round cutter or a glass, cut the dough into circles, about 6 inches in diameter.
Place a tablespoon of the lamb mixture in the center of each dough circle.
Fold the edges of the circle over the filling, pinching the edges to seal and form a triangular shape.
Place the formed samsas on the prepared baking sheet.
Brush each samsa with the beaten egg and sprinkle sesame seeds on top.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is cooked through.
Serve warm as an appetizer or a savory snack.
Nutrition Facts
Calories |
3458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.6 g | 256% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 6035 mg | 262% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 9.4 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 254 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1474 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
