Anti Inflammatory Spicy Mediterranean Samosas with Chile Kick

Total time1 hr 15 min

Prep time35 min

Cook time25 min

Anti Inflammatory Spicy Mediterranean Samosas with Chile Kick

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Ingredients

4 servings

For the pastry

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
See all
½ tsp salt
⅓ cup cold unsalted butter, cut into small cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
6–7 tbsp ice water

For the filling

1 tbsp olive oil
½ lb ground lamb
Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
½ tsp crushed red pepper flakes
1 fresh red fresno chile, seeded and finely chopped
½ cup roasted red peppers, drained and finely chopped
¼ cup kalamata olives, pitted and roughly chopped
⅓ cup feta cheese, crumbled
2 tbsp fresh flat-leaf parsley, finely chopped
salt and pepper to taste

For assembly

1 egg, lightly beaten

For the dipping sauce

¼ cup plain greek yogurt
1 tbsp harissa paste
1 tsp fresh lemon juice

For serving

1 tbsp fresh mint, finely chopped (optional)

Instructions

1
In a large bowl, whisk together the flour and salt. Add the cold butter cubes and work them into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Add ice water one tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Shape into a flat disc, wrap tightly, and rest at room temperature for 15 minutes.
2
While the dough rests, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and Fresno chile and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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