Lentil and Potato Samosas with Mushroom Gravy

I haven’t done much baking since the time that I realized my life-style had to be gluten-free…but recently while in Trader Joe’s I found a gluten–free flour that made me reconsider the whole baking idea. This one is a prepared mixture of the things that are necessary to bake without gluten (like potato flour, tapioca flour, rice flour and other esoteric ingredients. I bought some and used it to flour eggplant in a recent dish Lentil and because that worked decide to see what happened with a pastry crust. I adore Indian food and really enjoyed the samosas that I have had occasion to enjoy. So this is an attempt to see what happens. These are baked rather than fried. And the gravy is there to add some moisture, which I really hope will not be necessary for most people. I think a nice raita would be fine, but it is still March and snowy so a good mushroom gravy is perhaps a better choice. This is good and I feel so much better about the rest of my life without gluten. ~ Glyn

So, supper is over, and I am here to tell you this experiment was an unqualified success. The pastry was everything you would want this kind of meal to be. Flakey, crisp around the edges, with a real biscuit consistency all over. Be sure your brown mushroom gravy is thin enough to allow all the curry and pastry flavors to come through. Don’t skimp on the mushroom variety – a good flavorful mushroom is a key part of the dish. This quality dinner makes you really thankful for the person with whom you share the kitchen. ~ Will

Lentil and Potato Samosas with Mushroom Gravy

¼ c black lentils cooked in 1 c water or vegetable broth until crisp tender (20-25 minutes)
¼ c finely chopped onion
1 small clove garlic, finely minced
¼ c finely diced carrot
½ c potato finely diced
¼ c frozen petite peas
1 tbsp. vegetable or olive oil
¼ tsp cumin
¼ tsp cinnamon
¼ tsp curry powder
¼ tsp salt
¼ tsp red or black pepper

1 recipe gluten-free pie crust.

Prepare the lentils. Keep warm. Saute the vegetables in the oil until just cooked through. Stir in the cumin, cinnamon, curry, salt and pepper. Combine with the lentils and keep warm.

Prepare the pastry. (recipe below)

Divide the pastry in half and on parchment paper or a floured surface, roll each out to a thin circle about 7 inches in diameter

Spoon half the filling onto half of each circle. Fold over and seal the edges.

Carefully transfer to a non-stick baking sheet. Prick the top of each samosa.

Bake at 425 for 20 minutes or until the crust if lightly browned.

Serve with the mushroom gravy (recipe below) and a green salad.

Gluten Free Pie Crust

1 ½ c gluten free all purpose flour*
½ tsp. salt
5 tbsp. vegetable shortening
4-6 tbsp. water (yes, twice as much water as with ordinary flower)

In a bowl, stir in the salt and flour. Cut in the shortening. Add the water a tbsp. at a time to create a pastry dough. Use as directed

*Trader Joe’s carries Baker Josef’s Gluten-Free All Purpose Flour (made from whole grain brown rice flour, potato starch, rice flour and tapioca flour) which can be used cup for cup in gluten-free baking

Mushroom Gravy

4 oz crimini mushrooms, quartered and thinly sliced
¼ c finely diced onion
1 tbsp. oil
2 c vegetable broth or vegan broth seasoning*
1 tbsp. cornstarch (or more if needed)
Tamari for additional flavor (optional)

Saute the mushrooms and onion in the oil. Stir in the broth. Simmer for 10-15 minutes. Dissolve the cornstarch in the water and stir into the broth. Bring to a bubble and cook for 1 minute. Add the tamari or other seasonings. Keep warm.