In a mixing bowl, whisk together the flour, flax meal, and salt with a fork.
Drizzle in the coconut oil and whisk in until it forms little crumbles in the dough.
Add water a tablespoon at a time, continuing to mix with the fork, just until the dough comes together. You'll see it forming bigger and bigger crumbs until all of it can be pushed together into one dough ball.
Knead the dough for about 5 minutes, until you can see strands of gluten starting to form. Cover the bowl with a lightly damp towel and let rest for at least 10 minutes.
To make the grapefruit chutney:
Warm a small drizzle of olive oil in a saucepan until shimmering. Add the shallot and garlic, and cook until softened.
Add the tomato, bell pepper, grapefruit juice, vinegar, Worcestershire sauce, liquid smoke, sugar, and spices, and stir.
Bring the mixture to a boil, then reduce the heat to medium. Cook, stirring occasionally, for 20-30 minutes, until the mixture is significantly reduced and thickened. Add salt and pepper to taste.
To make the roasted red pepper-pineapple puree:
Combine all ingredients in a blender or food processor until smooth. Add salt and pepper to taste.
To make the samosas:
Preheat the oven to 350 degrees Fahrenheit. Toss the sweet potato and cauliflower together in a bowl with the Jamaican jerk seasoning, and salt to taste.
Divide the dough into approximately 12 equally-sized pieces, keeping the dough covered that you aren't working with.
One by one, roll out a piece of dough into a circle, as thin as you can without it separating. Spread a thin layer of red pepper puree on top of the dough, and place a few pieces of sweet potato and cauliflower on one side. Fold the other side over and use your fingers to press down all the way around the edge, securing it closed. Alternately, you can use a fork to press it together.
Repeat until all of the samosas are assembled. Place the samosas on a baking sheet lined with parchment paper or a Silpat-type liner.
Whisk together the grapeseed oil and water in a small bowl until well-combined. Use a brush or your fingers to spread a bit of this oil mixture on the top of each samosa.
Bake for 10 minutes, flip the samosas over, bake for another 10 minutes, flip again, and bake for another 10 minutes or until starting to brown on top.
Serve with chutney.
Baked Jamaican Jerk Sweet Potato Samosas with Grapefruit Chutney
Amount Per Serving (2 g)
* Percent Daily Values are based on a 2000 calorie diet.
Baked Jamaican Jerk Sweet Potato Samosas with Grapefruit Chutney originally printed from https://yupitsvegan.com/sweet-potato-samosas/ May 18, 2014