Tree Nut Free Spicy Mediterranean Samosas with Chile Kick
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Learn more →Ingredients
4 servings
For the pastry
- 2 cups all-purpose flour
- ½ tsp salt
- ⅓ cup cold unsalted butter, cut into small cubes
- 6–7 tbsp ice water
For the filling
- 1 tbsp olive oil
- ½ lb ground lamb
- 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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