Bison Samosas

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by Toast

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
  • water

Bison Filling

  • 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.

File:Bisonsamosa2.jpg File:Bisonsamosa3.jpg

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.

File:Samosa-dough6.jpg File:Samosa-dough7.jpg

  • Sadly no money shot, forgot to take my camera to the party.