Giant Plant-Based Mince Samosas
Ingredients
Pastry
- 300g chickpea flour
- 2 tblsp olive oil
- 90ml cold water
- Pinch of salt
Filling
- 1 pack @flexiblefoodsau Indian style 'mince'
- 1 onion, diced
- 1 cup frozen peas + corn
- 1 large potato, peeled + grated
Preparation
Make the mince according to packet directions. Add in the peas and corn, and cook until most of the liquid has been absorbed.
In a large frypan, cook the onion until soft. Add in the mince and grated potato. Cook until the liquid has been cooked off and the mixture holds together.
Meanwhile, make the pastry by placing the flour, salt and oil in a food processor. Process.
Slowly pour in the cold water with the motor running, and process for a few seconds until just combined. It will be soft and crumbly.
Turn out onto a clean surface and knead into a dough. Divide into four, and roll each between sheets of baking paper into even circles.
Fill each with a generous amount of mince mixture. Fold in half, and seal the edges by folding them together. Place standing upright on a lined baking tray (sprinkle with sesame or poppy seeds, if you like!) and bake at 180°C for 20 minutes! Serve with a side salad and sauce of choice.