INDIAN SAMOSA PINWHEELS
I just fancied a samosa during this last week, so I put together a keto version with a twist on the fathead pizza dough that I use. I was surprised at how well they turned out, so I’m sharing the recipe here. You can use your favourite curry powder and although the traditional samosas use minced lamb, I used minced beef because that’s what I had in the freezer. You could use any mince you fancied. The fathead pizza dough has many uses and this is a great one. I made 6 large pinwheels with this recipe and the total net carbs is 6 per pinwheel, but you can easily adapt the recipe to produce smaller pinwheels to use as party food-sized snacks, too.
Ingredients – for 6 Pinwheels
For the Indian Samosa filling
- 500g minced lamb (or beef, chicken, turkey)
- 2 cloves of Garlic (chopped finely)
- 1/2 Onion (chopped)
- 100g Button Mushrooms (chopped)
- 3 tblsp Chair de Tomate (Passata – the lowest carb you can find)
- 4 tsp Curry Powder (whatever your favourite is)
- 50g Frozen Peas
- 1 tsp Chilli Flakes
- Salt & Pepper to taste
For the fathead pizza dough pastry
- 250g Shredded Mozarella
- 50g Coconut Flour
- 1.5 tsp baking powder
- 1/2 tsp Xanthan Gum
- 2 Medium Eggs (lightly whisked)
- First, make the Samosa filling by lightly frying the onion and garlic in a large pan
- Then add the minced meat and lightly brown.
- Add in the button mushrooms and lightly brown
- Add the Chair de Tomate (from Sainsbury’s), the curry powder, chilli flakes and the frozen peas, bring to the boil and then simmer on a low heat for 30 minutes. If the mixture seems to be getting a little dry, add a drop of water to keep it moist, but not runny
- Taste test for the level of chilli you require and adjust as necessary
- Set aside to cool whilst you make the pastry dough
- Mix all the dry ingredients together thoroughly in a small bowl. Set aside.
- Gently and carefully melt the grated/shredded mozarella in the microwave. Do this in short 30 second bursts, so you dont’t burn the cheese, and stir it well inbetween bursts
- Once thoroughly melted with no lumps, add the eggs and the dried ingredients and mix together well, with a wooden spoon or spatula
- I find it easier to squidge the dough together in my hands to incorporate thoroughly all the dry ingredients into the melted cheese. This takes a few minutes, don’t panic or be disheartened
- Turn the dough out onto a silicone sheet (or sterile work top) and knead the dough for a couple of minutes until it resembles an even and smooth dough.
- Once you have a recognisable dough, sprinkle a little coconut flour on a rolling pin and roll out the dough into an oblong roughly 28cm x 18cm in size. It will be approximately 5 mm thick.
- Spread the cooled Samosa mixture evenly on the top of the dough and gently roll it up from one short side to the other. Lift the dough as you roll it up so the meat doesn’t squeeze out of the sides and along the pastry!
- Lift the Samosa roll onto a baking tray/sheet and cover it with clingfilm. Place in the fridge to set and rest for at least 30 minutes. This recipe can be made in the morning and left until supper-time.
- Preheat the oven to 180*C
- When you wish to bake, then slice the roll into six evenly-sized pieces and place cut-side-down on a lined baking tray – I use a tart tin with individual compartments to contain the spread of the pinwheels and get a nice even circular shape, but a regular tray is fine, just put the edges of the pinwheels against the edge of the tray to prevent the pinwheels from opening up during baking.
- Bake in the centre of the oven for 20-22 minutes
Serve with Mango Chutney and Raita from this blog.
This recipe can easily be adjusted to make more and smaller pinwheels for party food by adjusting how you roll and cut the pastry.
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.