At beginning of this recipe, I was thinking to make some vegan empanadas but then I realised that it’s quite a challenge to make vegan empanadas if you can’t have beans, sweet potatoes, chilli and paprika. Don’t you think?
In the past weeks I have been following a low FODMAP diet to address new symptoms. If you have read my ‘about’ page you will know that I have a pretty messed up gut.
I have several intolerances and on top of that I have been diagnosed with IBS. Also for health and ethical reasons I have cut meat out of my diet. Once in a while, I do have eggs and fish which I have re-introduced in order to assume enough proteins.
All of this talk just to say that I have a small list of ingredients to play with.
But let’s go back to these bite-size samosas. The perfect healthy dinner party appetizer or an unusual midday snack.
They are pretty easy to make and you can experiment with your favourite vegetables and spices for the filling.
In compare to the store bought one, these are not fried, low FODMAP friendly and extremely tasty.
Serve with the fresh coconut yogurt mint sauce.
Samosas with potatoes, spinach and green beans
SERVE: MAKES 20/22 SAMOSAS
GLUTEN FREE, VEGAN, LOW FODMAP
Ingredients
Dough
90gr quinoa flour
90gr buckwheat flour
2 tbsp chia seeds
120ml water
2 tbsp olive oil
Pinch of Himalayan salt
Filling
4 green onions (green part)
1 boiled potato cubes
1 handful of baby spinach
60gr green beans (cooked for 10 minutes in hot water)
100ml coconut milk
Pinch of Himalayan salt
1 tsp cumin seeds
1 tsp curry powder
2 tsp garam masala
1 tbsp coconut oil
Mint coconut yogurt sauce
200gr plain coconut yogurt
1 tbsp lemon juice
Pinch of Himalayan salt
10gr Mint leaves
Instructions
Start making the dough.
Mix the chia seeds with the water and set aside for 10 minutes.
Combine the flours with the chia seeds mixture, olive oil and Himalayan salt. If the dough is too dry, add 1 or 2 tbsp of water.
Form a ball and leave it on the side for 10 minutes.
Meanwhile, start making the filling.
Hit 1 tbsp of coconut oil in a saucepan. When the oil is hot, add the chopped green onions and let it cook until soft.
Add cumin seeds, garam masala and curry to the saucepan and sauté for 1 minute.
Add boiled potato cubes and green beans to the green onions and slightly smash potatoes and green beans, making sure that each ingredient is coated in spices.
Add the coconut milk and let it simmer for 5 minutes. Finally throw in the spinach and let them cook for about 1 minute with the lid on.
Remove from the heat and let it cool (you can prepare the filling the day before for extra flavour).
Now it’s time to assemble your samosas!
Preheat the oven at 180 C and line a baking sheet with parchment paper.
Lightly flour a work surface.
Divide your dough into 3 pieces. Grab 1 piece and roll it down. Using a glass or a circular cookie cutter, create as many disks as you can.
Add 1 tsp of potato filling in centre of the disk, fold in and seal it crimping the edges with a fork.
Repeat the process until you don’t have any dough left.
Transfer the samosas to the baking sheet and bake for 15/20 minutes at 180 C.
While the samosa are in the oven, prepare your coconut yogurt mint sauce.
Place all ingredients in a blender and blend until smooth.
Serve samosas warm with your freshly made sauce.
Notes
Prepare the filling the day before for extra flavour.
