Directions

1. This recipe can be quite tricky - we recommend watching the tutorial video (see below)!

2. In a large mixing bowl, mix the lupin flour, salt and yogurt together. It will need to be mixed by hand and kneaded a little but after a couple of minutes, it will form a dough. If it's too solid, add some more yogurt or a dash of water until it can be rolled out. We find that different yogurts give different results due to the varying moisture levels. A natural or Greek style yogurt may need less additional moisture than a very thick, Greek yogurt.

3. Cover the dough and allow it to rest for around 30 minutes.

4. Break the dough into 12 portions (around 20g each).

5. Scatter a little coconut flour on the work surface and roll out a portion. They will roll out very thin and flexible. Don't stack them on top of each other as they will stick (talking from experience!).

6. Add your chosen filling (see the Lamb Samosa Filling and Veggie Samosa Filling recipes) and fold into a samosa or little parcels.

7. Either cook them in the oven for around 10 minutes at 190°C, or shallow fry each one for 2-3 minutes. Make sure the oil is hot but not smoking, and don't add too many to the pan at once.