Spicy Bison Samosas

I’ve been invited to a potluck dinner this weekend, so I thought I should make something that’s good at room temperature so it’s enjoyable even if it sits on a table for awhile. It’s also a group of people who are passionate about local food, so I decided to do an international-inspired dish using almost all local ingredients. I even worked in the first chives of the year into the dough and had coriander seeds still lingering on last years cilantro plant in my garden. For a sometimes harsh Canadian climate, that’s pretty awesome.

Spicy Bison Samosas

Dough:

2 cups Gold Forest Grains Park Heritage wheat flour

3/4 cup Gold Forest Grains soft white wheat flour

2 tsp salt

2 Tbsp fresh chives (optional)

1/4 cup Mighty Trio Organics cold pressed canola oil

3/4-1 cup warm water

In a large bowl, whisk together the flours and salt. Whisk in the fresh chives, if using, then work in the oil with a fork until the mixture is crumbly. Slowly work in the water until a soft dough forms. Depending on the batch of flour or atmospheric humidity, the amount of water can vary. Just add and stir and feel with your fingers until a soft dough is achieved through occasional kneading. Split the dough in 12 equal walnut-sized balls of dough, cover with a moist, clean towel and set aside as you prepare the filling.

Filling:

1 Tbsp Mighty Trio Organics cold pressed canola oil

500g/1lb Medicine Man Bison ground bison

1-1/2 cups chopped August Organics onions

2 Doef’s Greenhouses red chillis, seeded and chopped (seeding is optional depending on how hot you want the filling)

1 Tbsp, each, ground coriander seeds, garlic powder, salt, turmeric

1 tsp sweet paprika

1/2 tsp dried Doef’s Greenhouse red chilli (I dry my own chillis and crumble them as needed)

In a large pot, brown the ground bison in oil until uniformly browned. Add the onions and fresh chillis and sauté for 3-4 minutes until starting to soften. Grind the spices together in a spice grinder or mortar and pestle and add to the meat and vegetables. Cook the spices, stirring to coat the meat mixture for a further 3-4 minutes until aromatic and starting to dry slightly. Allow to cool

To assemble:

Roll each ball of dough into 10-12cm(5-6″) circles about 1/2cm(1/4″) thick. Cut each circle in half and take each semi circle in your hand. Roll it into a cone shape, pinching the curved seam together. Fill the top of the cone with the cooled bison mixture (roughly about 2 Tbsp of mixture per samosa), leaving a lip at the top of about 1cm(1/2″). Pinch the top closed, ensuring as much of the air is pressed out as possible and crimp the seal decoratively to be doubly sure the seal holds. Place on a parchment paper-lined baking sheet dusted with flour. Repeat with remaining dough and filling.

Add 2-3 cups of oil to a large wok fitted with a thermometer. Heat the oil to 190 C (365 F) and fry the prepared samosas a few at a time until golden, turning after 2 minutes and frying for another minute. Drain on a clean towel. Can be served immediately or frozen in a single layer on a baking sheet, then packaged in a freezer bag for further use. Serve with a yogurt dipping sauce of your choice. Makes 24 samosas.

Quick Yogurt Dipping Sauce:

1 cup Bles-Wold natural yogurt

1/4 cup Coal Lake Honey Farms wildflower honey

1 tsp dried Doef’s Greenhouse red chilli

2 Tbsp August Organics dried oregano

Grated zest of 2 lemons

Juice of 1/2 lemon

Stir together sauce ingredients in a small bowl and allow flavours to combine for a few hours in the refrigerator or overnight.

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