January 11, 2017 by EPIC Wolf Pack posted on Recipes

Whether you’re celebrating a late holiday season, celebrating the New Year, or getting together just because with family and friends, there’s always, always, always a reason to have awesome treat recipes in your back pocket.  The key to a good gathering, aside from the company, is a killer spread with a lot of variety. These mini samosas with fresh chimichurri sauce are the bee’s knees. Super easy to make, something different, and paleo friendly! What’s not to love about these little bites?

We used the Chicken Sesame BBQ Bites, but if you’re feelin’ a little spicy use the Beef Cranberry Sriracha Bites. And the best part about all of this? You’ll have extra filling and chimichurri sauce left over for an awesome breakfast hash with a fried egg the next morning. Enjoy! 





  • ½ cup almond flour
  • ½ cup coconut flour
  • 1 cup coconut milk
  • ½ tsp salt


  1. Preheat oven to 350 degrees.
  2. Combine dough ingredients in a bowl until a homogeneous mixture forms.
  3. Spray a miniature muffin pan with nonstick cooking spray. Divide dough into 24 even dough balls and place 1 in each muffin tin.
  4. Using your fingers, press the dough into each cup until the dough completely covers the bottom and creates a crust along the sides of the tin.
  5. Bake your shells for 18-20 minutes until dough is no longer soft/wet at the bottom.
  6. Gently remove each shell from the muffin tins and set aside.




  • 2 bags of EPIC Chicken Sesame BBQ bites (small diced)
  • 2 small sweet potatoes (peeled and small diced)
  • ½ small onion  (small diced)
  • ½ cup peas
  • 1 jalapeno (small diced)
  • 1 inch ginger root (peeled and minced)
  • 2 cloves of garlic (minced)
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • ½ tsp garam masala
  • Salt and pepper to taste
  • 1 TBS sesame oil
  • 2 TBS EPIC Pork Lard

Filling Instructions:

  1. After chopping all of the filling accoutrement, bring a medium pot of water to a boil. Salt the water and par boil the diced sweet potatoes for 5 minutes. During the last minute add the peas and then drain both. Set aside.
  2. Preheat a cast iron skillet on medium using the sesame oil and pork lard.
  3. Once hot, toast the cumin seeds, coriander, and garam masala for 1 minute.
  4. Add the onions and cook until translucent (about 3 minutes).
  5. Then add the diced jalapeno, minced ginger, and minced garlic and cook for another 2 minutes.
  6. Add the diced Chicken Bites, sweet potatoes, and peas to the cast iron skillet mixture and toss to coat. Season with salt and pepper and fill the shells with the filling mixture.





  • 1 bunch of cilantro
  • ½ bunch of parsley
  • 2 green onions (rough chopped)
  • 1 jalapeno (rough chopped)
  • 1 clove of garlic (smashed)
  • The zest and juice of 1 lime
  • 1 tsp coriander
  • 2 TBS red wine vinegar
  • ¼ cup light flavorless oil
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste



  1. Combine cilantro, parsley, green onions, jalapeno, garlic, lime zest and juice, coriander, and red wine vinegar in a food processor.
  2. While the mixture is working in the food processor, pour in both oils slowly to create an emulsion.