This is another adaptation of a recipe I've had a while. I was having a gettogether with my cousins on the Métis side of my family and we were having an Indian theme. I decided to do a little riff on the other meaning of indian and make some bison-blueberry samosas. Indian-squared!
Yield: 16 Medium Sized Samosas but can easily make 25ish bite sized versions.
Dough (works with any filling)
- 2 Cups Flour
- 5 tbsp veggie oil
- 1 tsp salt
- approx 500g/ 1/2 lb. of nice bison, here I used ground.
- several chilis (to taste)
- 1 cup of dried or (1/2 cup fresh) blueberries depending on season
- 1 cup of onion
- 1 tbsp of minced ginger
- 2 tbsp of minced garlic
- 2 green onions minced
- cilantro (optional)
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp cumin
- 1 tbsp lime juice
Note: Basically everything in here is optional as these obviously aren't authentic subcontinent food, taste the filling once it's done and adjust to meet your tastes.
- process the flour, salt and oil in the food processor
- add water little by little until the dough is firm and not too sticky.
- put aside and keep damp by covering with a cloth
- Sauté your ginger, onions, garlic and chilis
- Add your bison and other ingredients, remember that bison is a lot leaner than beef so be sure not to overcook it.
As mentioned above, make sure you taste the filling and adjust it to your personal preferences
Stuffing and Folding
- Obviously the yield will depend on the size you make, I sliced my dough into 8 equal pieces with each piece making two samosas once rolled out.
- Once rolled into a circle, slice in half along the broadest point.
- Fold the flat edge over and crimp edges to make a pocket. Note if your dough isn't sticky, make a quick paste of flour and water to act as a glue
- Next, shape the pocket into a cone using your hand as pictured, making sure you have a tight seal.
- Fill with the filling (note images are from Paneer and Potato Samosas but the principle is the same. Don't overfill as you will need to be able to close it.
- seal remaining edge and gently reshape as required so it looks at least vaguely samosa like :)
- Fry in the oil of your choice. I use a wok, but if you have a deep fryer go nuts.
- Sadly no money shot, forgot to take my camera to the party.