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Samosa Scrolls (GF) Recipe

Name: Samosa Scrolls (GF)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 15
Ingredients: 2 potatoes (400g); 1 onion; 2 cloves garlic, minced; 100g petit pois; A pinch of chilli flakes (optional); 0.5 tsp fresh ginger, minced; 1 tsp cumin; 0.5 tsp tumeric; 0.5 tsp garam masala; 0.5 tsp mustard seeds (optional); 1 tbsp fresh coriander, chopped; 1 tsp lemon juice; 1 gluten free puff pastry sheet (I use JusRol 280g); 1 egg; To finish: mango chutney and nigella seeds (optional); Salt and pepper to taste

My Gluten Free Guide

A yummy lunchbox treat, lunchtime dish or buffet addition. These gluten free samosa scrolls use ready made puff pastry and are a delicious savoury snack.

Ingredients

2 potatoes (400g)

1 onion

2 cloves garlic, minced

100g petit pois

A pinch of chilli flakes (optional)

0.5 tsp fresh ginger, minced

1 tsp cumin

0.5 tsp tumeric

0.5 tsp garam masala

0.5 tsp mustard seeds (optional)

1 tbsp fresh coriander, chopped

1 tsp lemon juice

1 gluten free puff pastry sheet (I use JusRol 280g)

1 egg

To finish: mango chutney and nigella seeds (optional)

Salt and pepper to taste

Method

Peel the potatoes and chop into small chunks. Cook in boiling water until soft, then drain, mash and set aside to steam. You want as much water to escape as possible, to give you a good base for the samosa filling.

Finely dice the onion and fry (in a tbsp oil) until soften.

Add the garlic, ginger, tumeric, garam masala, cumin, mustard seeds and chilli flakes to the pan and cook for a couple of minutes.

Finally add the peas and lemon juice, stir through, and cook for a couple of minutes to defrost the peas (until they have turned bright green).

Tip the contents of the trying pan into the pan with the mashed potato, and mix to combine and create the samosa filling. Season to taste with salt and pepper.

Unroll the puff pastry sheet, leaving it sat on the baking paper wrapper it comes with. Or place on a large piece of baking paper if you are using homemade puff.

Spread the samosa filling over the puff pastry, leaving an inch gap along one of the long sides (see image below).

Whisk the egg in a small bowl and use a pastry brush to brush the exposed inch of pastry with egg.

Roll from the long side (the one that has samosa filling right up to the edge, not the one with the gap), pressing gently as you go but not too hard, until you reach the inch gap.

Roll onto the egg-washed pastry and use a fork to gently press it to seal the roll. Wrap it in the baking paper and place in the fridge for at least 10 minutes to chill. You can leave for longer if you want to prepare this in advance, then bake later.

Preheat the oven to 200C (fan). Take the samosa roll out of the fridge, unwrap and place the baking paper on a large baking tray, and the samosa roll on a chopping board.

Use a knife to slice the roll into approximately 15 samosa scrolls, each about 1.5-2cm thick.

Eggwash (brush with the remaining beaten egg) the top and sides of the scrolls, then place them into the oven to bake for 15-20 minutes until puffed and golden.

Add a 2 tbsp mango chutney to a dish and add 1 tsp boiling water to help loosen it. Then spread it over the top of the scrolls. Scatter them with nigella seeds and enjoy!

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