Salty Cheese and Spinach Pastries
1 hr 45 min.
ready in 2 h. 45 min.
- For the dough
- ¼ cup sweet rice flour
- ¼ cup Tapioca flour
- ¼ cup Potato starch
- ½ cup Corn starch (plus extra for dusting)
- ¼ cup sorghum flour
- ¾ tsp gluten-free Baking powder
- ⅛ tsp salt
- 3 tsps xanthan gum
- ¼ cup butter (chilled and diced)
- 0.333 cup vegetable Shortening (chilled)
- 1 tsp Cider vinegar
- 0.333 cup plain Yogurt
- 1 egg white (for brushing)
- For the feta spinach filling
- 1 cup Frozen Spinach (thawed and moisture squeezed out)
- 1 scallion (finely chopped)
- 1 clove garlic cloves (crushed)
- ¼ tsp Garam Masala
- ⅔ cup Feta (crumbled)
- For the fig and walnut filling
- ½ cup cream cheese
- 1 tsp Orange zest
- 1 Tbsp Orange juice
- 1 Tbsp brown sugar
- ½ tsp ground cinnamon
- 4 chopped, dried Figs
- ½ cup chopped Walnut
- vegetable oil (for brushing)
- To garnish
How healthy are the main ingredients?Fetacream cheeseYogurtWalnutSpinachOrange juice
For the dough: put the dry ingredients into a mixing bowl and mix thoroughly.
Add the butter, shortening, vinegar and yoghurt. Using a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mould the mixture with your hands. If the dough is too wet add more cornflour; if the dough is too dry and begins to crack, create a well in the centre of the dough and add a little water.
Form the dough into a ball, wrap in cling film and chill for at least 1 hour.
Generously dust a surface with cornflour and place the dough on top. Dust the top of the dough with cornflour and roll out very thinly.
Lift the dough from underneath with a sharp knife; dust the surface again and turn the dough over. Cut into triangles.
Brush some egg white on the inside edges of one side of the dough - this will help keep it sealed once closed.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
For the feta spinach filling: mash together all the ingredients.
For the fig and walnut filling: put the cream cheese, orange zest, juice, sugar and cinnamon in a food processor and blend until combined.
Add the figs and walnuts and process until textured and chunky.
In one half of a triangle, near a corner, add a little filling; fold the other side over the top of the filling creating a triangle shape and press the edges to seal.
Place the samosas on the baking tray and brush with oil. Bake for about 20 minutes until crisp and golden.
Garnish the fig samosas with rosemary.