PREP TIME: 60 min
COOK TIME: 35 min
SERVES: 8
ELK SAMOSAS INGREDIENTS
- 2 pounds ground elk
- 3 tbsp olive oil, divided
- 2 medium onions, chopped
- 2 tsp garlic, minced
- 3 tbsp ground cumin
- 1 ½ tsp turmeric
- 2 tbsp coriander
- 2 tbsp sweet paprika
- 1 tbsp dried oregano
- ¼ tsp red chili flakes
- 12 oz frozen peas
- 1 pound russet potatoes, peeled, diced, and cooked until fork tender
- Kosher salt
- Freshly ground pepper
- Water or broth
- 1 tbsp flour
- 1 spring roll pastry packet (25 pieces)
SAMOSAS PREPARATION
Sauté onions for about 3 minutes in 1 tbsp oil until soft and translucent. Add in garlic, cumin, turmeric, coriander, sweet paprika, oregano and chili flakes.
Let spice mixture cook for about a minute to bring out full flavor.
Add in elk meat, season with salt, then cover. Lower heat to medium low and let cook for 10 minutes.
Add ¼ cup of water or broth (or more if needed).
Let water or broth cook down, but ensure the meat still has moisture.
Stir in potatoes and peas.
Remove from heat and cool slightly before filling pastry.
SAMOSAS ASSEMBLY
Combine flour and water until it makes a thick, spreadable paste. Use this paste throughout the folding process to glue the edges together. Refer to the image for step-by-step instructions for folding appetizer‑sized samosas.
Place 2 tbsp of filling in the lower left quadrant of your spring roll wrapper. Fold the lower left corner into the center point of the square and over the filling. Fold
the entire lower half up so that the bottom edge is now even with the top edge of the wrapper. Fold the top left corner down, back over the filling and flush with the center. Fold the triangle over the filling once to the right until you’re left with a small triangle like in the photo at lower left.
CILANTRO LIME SAUCE INGREDIENTS
- 1 cup plain Greek yogurt
- 2 tbsp mayonnaise
- ¼ cup cilantro
- 1 lime, zested and juiced
- 1 clove garlic
- ½ tsp coarse kosher salt, (or more to taste)
CILANTRO LIME SAUCE PREPARATION
Place all the ingredients in a blender or food processor and blend until smooth.
Transfer to a jar to store up to a week, or to a bowl to serve immediately.
COOKING
Samosas can be fried, air-fried or baked. To fry, add 2 cups of vegetable oil to a pot to a depth of 4 inches (adding more oil if necessary). Let the oil warm to 350 F over medium to high heat. Add the samosas to the oil. They should sizzle. Flip after they start to brown on each side, then remove, 1-2 minutes.
If baking, bake at 375 F until samosas become crisp and lightly browned, about 10-12 minutes.
If air frying, preheat to 425 F. Take care not to crowd the samosas. Place the samosas carefully in the air fryer and cook for 10 minutes, then flip and cook for another 5 to 7 minutes. Samosas should be crisp with a nice golden brown on both sides. Air fryers vary, so adjust temperature or cook-time as needed.
Note: Elk filling can be made 3 days ahead. Keep chilled. Uncooked Samosas can be made 3 months ahead. Freeze on a sheet tray, then transfer to freezer bags and keep frozen.