Bison Samosas

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.

Method

Dough

• 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

Filling

• 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.