Einkorn Samosas
The spice of the Orient with the fruit of our temperate climate! This easy recipe is a family favorite.
Servings: 6
Ingredients
Einkorn Samosas
Kefir Dough
- 1 C. Kefir at room temperature
- 3/4 C. Butter at room temperature
- 3 1/2 C. Whole Wheat Einkorn Flour
- 2 tsps. Sea Salt
Samosa Filling
- 2 Tbsps. Coconut, Olive, or Avocado oil Could also use butter or lard
- 1 Tbsp Mustard Seed
- 1 lb. ground lamb Lamb is great, but pork or beef will also work
- 1 Onion diced
- 2 cloves garlic minced
- 1 1/2 C cooked rice, quinoa, or lentils
- 1/3 C Toasted Almonds chopped
- 1 tsp. Ground Turmeric
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Ground Chipotle Pepper Could use substitutes such as Cayenne
- 1 tsp. Curry Powder
- 2 Tbsps. Fermented Lemon, minced could substitute 1 tsp. lemon zest or a few drops of essential oil
- 1 tsp. Fermented hot sauce
- Salt and pepper to taste
- Chopped, Fresh, Cilantro
- Crumbled Sour Cheese Feta or dream cheese for example
Instructions
Kefir Dough
- Combine the kefir and butter in a food processor or blender. In a separate bowl mix together the flour and salt. Pour the kefir mixture into the bowl with the flour and work the dough into a ball. Cover and let it sit for about 24 hours.
- When you are ready to fill and bake the samosas take a scoop of dough, about the size of a large cookie, place it on a floured surface and roll it out with a rolling pin. You want it fairly thin but not so thin it won't hold together.
- You can make small or large samosas by altering the amount of dough for each pastry. I like to make them long and thin, like a small hot dog because they're easier to hold. Just place your filling onto the dough and fold the dough up over the filling.
- Place the samosas on a greased cookie sheet and bake at 350 for about 30-45 minutes or until the dough feels done to the touch. The filling is already cooked, no need to overbake. Serve with Fermented Peach Chutney and creme fresh, sour cream, or fresh yogurt. Sprinkle with fresh chopped cilantro.
Samosa Filling
- Begin by heating the oil with the mustard seeds. Before they begin popping out of the pan add the chopped onion. Soften for a minute and add the ground lamb and the garlic. Brown the meat until safe to taste.
- In a large bowl toss together all the remaining ingredients except the cilantro. Add in the browned meat mixture and combine until fully mixed. Taste the mixture and make any alterations. When you are pleased with it's flavor it is ready to use as filling.
