Toast at 04:09, 2 March 2011

2011-03-02T04:09:30Z

Toast at 03:57, 2 March 2011

2011-03-02T03:57:44Z

Toast: New page: category:Indiancategory:Aboriginalcategory:Snackcategory:Toast's Recipescategory:Bison by Toast This is another adaptation of a recipe I...

2011-03-02T03:49:10Z

New page: category:Indian category:Aboriginal category:Snack category:Toast's Recipes category:Bison by Toast This is another adaptation of a recipe I...

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[[category:Indian]][[category:Aboriginal]][[category:Snack]][[category:Toast's Recipes]][[category:Bison]]

by [[:category:Toast's Recipes|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.

==Ingredients==

===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

[[image:bisonsamosa1.jpg]]

*Add your bison and other ingredients, remember that bison is a lot leaner than beef so be sure not to overcook it.

[[image:bisonsamosa2.jpg]]
[[image: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.

[[image:samosa-dough1.jpg]]

*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

[[image:samosa-dough2.jpg]]

*Next, shape the pocket into a cone using your hand as pictured, making sure you have a tight seal.

[[image:samosa-dough3.jpg]]

*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.

[[image:samosa-dough4.jpg]]

*seal remaining edge and gently reshape as required so it looks at least vaguely samosa like :)

[[image:samosa-dough5.jpg]]

*Fry in the oil of your choice. I use a wok, but if you have a deep fryer go nuts.

[[image:samosa-dough6.jpg]]
[[image:samosa-dough7.jpg]]

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

@@ Line 10: / Line 10: @@
 ==Ingredients==
-===Dough (works with any filling)=
+===Dough (works with any filling)===
 *2 Cups Flour

Bison Samosas - Revision history

Toast at 04:09, 2 March 2011

Toast at 03:57, 2 March 2011

Toast: New page: category:Indiancategory:Aboriginalcategory:Snackcategory:Toast's Recipescategory:Bison by Toast This is another adaptation of a recipe I...