<<Disclaimer: Verify this information before applying it to your situation.>>

I have learned through experimentation that if you mix one 250 gm 
package of Brazilian Pao de Queijo mix (made by Yoki and it says Nao 
contem gluten right on the front) with 2 eggs worth of Eggbeaters and 2 
Tablespoons of sunflower oil, and perhaps a tablespoon of water 
depending on the consistency of the dough, you can make an approximation 
of the dough used for Samosas, and then instead of frying the pastries 
you bake them.I rolled the dough out between two pieces of waxed paper. 
For each samosa you need a walnut sized piece of dough, so one package 
makes enough for 12-15 pastries.

The dough has a cheesy flavor, so the resulting samosa is what I would 
call a sort of fusion cooking - Brasil-indie food, and if you use this 
dough for empanadas (it is much more similar to empanada dough) you 
would call it Espan-indie.

You bake the resulting pastries for 25 minutes at 375, and they come out 
crunchy and brown - the dough would also make an interesting cracker.

Quite an acceptable product - we used a potato and pea style of samosa 
filling, but a meat one would probably go even better with this dough 
and would be better able to compete with the cheese flavor.

Alice

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