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Snack Time Samosas

April 18, 2016

 

 

 

 

 

We like to make as many of our recipes vegan as possible, as hemp is such a good food source for people with a non meat or dairy diet. It can be tricky to find vegan snacks easily if out and about and feeling peckish!

 

We have recently experimented lots with different handy snack ideas and decided the samosa is pretty much perfect!

 

It can be made in a big batch and can be eaten for around a week after if kept in the fridge, they are easily packable and very filling! Our Samosas are also baked to avoid using too much oil.

 

Ingredients

 

400g potatoes

250g Cauliflower

1 onion

cumin

1 tsp dried coriander

1/2 a bunch of fresh corriander

black pepper/ salt

vegetable oil

1/2 a lemon

1 teaspoon garam massala

3 garlic cloves

1 fresh chilli

1 small piece of fresh ginger finely chopped

100g shelled hemp seeds

400g spelt flour

150g hemp flour

1 tsp baking powder

water

 

First of all make the hemp flour dough, as it needs to rest for 30 minutes before rolling out. Combine the flour, baking powder, a good pinch of salt. Crumble together with your fingertips and combine with 120ml oil untill it forms breadcrumbs. Stir in 150ml of cold water, then fold it all together. Place a damp towel over the bowl and leave for 30 minutes

 

Whilst wait waiting for the dough, the filling can be made. Chop and peel all the veg. Pre cook the potatoes, peas and cauliflower by boiling first.

 

Fry together the garlic, onion, cumin, ginger and chilli stiring regularly so they all become soft but not charred and the dried corriander and garam massala. Stir the pre cooked vegetables into the pan mashing them gently to mix them in without loosing all the chunkiness. Addd the lemon juice, salt and pepper. Finally add the fresh corriander and hemp seeds.


Preheat the oven to 180ºC/350ºF/gas 4. 

 

Dust your flat surface with flour to start making the patties

halve the dough and roll out each portion to about 3cm thick.

Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.

Fold into a semi circle and spoon in some filling in between, then use a little water to stick the edges together.

Place the samosas  onto a greased baking tray, then repeat with the remaining ingredients. Brush with a little oil and place in the hot oven for around 40 minutes. Eat straight away or allow to cool and wrap them up for tomorrow!

 

Vegan and low in Gluten!

 

 

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