Elk Samosas with Cilantro Lime Sauce

PREP TIME: 60 min

COOK TIME: 35 min

SERVES: 8

ELK SAMOSAS INGREDIENTS

2 lbs 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 lb russet potatoes, peeled, diced and cooked until fork tender
Kosher salt, to taste
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 and pepper, 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 a 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 to form the samosa like in the photo at lower left.

SAMOSAS COOKING

Samosas can be deep-fried, air-fried or baked. To deep-fry, add vegetable oil to a pot to a depth of 4 inches. 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 in 1-2 minutes.

If air-frying, preheat to 425 F. Place the samosas carefully in the air fryer, taking care not to crowd them, 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.

If baking, bake at 375 F until samosas become crisp and lightly browned, about 10-12 minutes.

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.

CILANTRO LIME SAUCE INGREDIENTS