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)[edit]

  • 2 Cups Flour
  • 5 tbsp veggie oil
  • 1 tsp salt
  • water

Bison Filling[edit]

  • 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.

Bisonsamosa2.jpg Bisonsamosa3.jpg

As mentioned above, make sure you taste the filling and adjust it to your personal preferences

Stuffing and Folding[edit]

  • 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.

Samosa-dough6.jpg Samosa-dough7.jpg

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