125g/4½oz lactose free butter or vegetable shortening
For the filling
500g/1lb 5oz spinach
Cheese - we used feta (must be hard or ripened) - cut or crumbled into small pieces.
vegetable oil, for deep-fat frying
2 tbsp vegetable oil
salt, to taste
1 red chili very finely chopped and deseeded
1 tsp cumin powder
seeds of 6 green cardamom, ground
For the pastry, mix the gluten free plain flour, self-raising flour and lactose free butter. Add a splash of warm water and knead well until it makes an elastic dough. Gluten free flour will need to be slightly more ‘wet’ than you will be used to.
Form the dough into small balls and roll each out into a circle. Cut each into two half-circles (you should have about 24 half-circles in total).
Cover with a clean tea towel and set aside. For the filling, heat the cooking oil in a frying pan. Add the spinach, spices and chili, and season with salt. Cook the mixture over slow heat, stirring regularly, until the spinach has wilted. Take off the heat and add cheese, to taste.
Add a teaspoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the dough and filling.
Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: Hot oil can be dangerous. Do not leave unattended).
Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.