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Recipe supplied by Field to Fork Food.
Thought I would share with you a recipe for Pigeon Samosa that I made for elevenses yesterday. These went down a treat and are super easy to make. If you don’t have pigeon then you can swap it for Partridge, Pheasant or even Grouse.
This recipe makes 12 servings.
For the pigeon
6 pigeon breasts
Handful coriander
Piece of ginger, peeled
Garlic gloves, peeled
For the dough
20g butter
3 tsp nigella seeds
160g plain flour
¼ tsp fine salt
4 tbsp water
Samosa Filling
3 garlic cloves, peeled
2tbsp garam masala
1 tsp turmeric
1 tsp chilli flakes
25g ginger, peeled
2 tbsp oil
2 tbsp butter
1 tbsp mustard seeds
1 tbsp curry powder
1 onion, finely chopped
1 leek, finely chopped
2 carrots, finely chopped
200g raw potato, diced into tiny cubes
25g finely chopped coriander
Frying oil
Method
1: Pop your pigeon, coriander, ginger and garlic in a pan, cover it all with some water and bring to a gentle simmer. Poach the breasts for 5 minutes then remove from heat. Take the breasts and dice them into small chunks then place to one side.
2: For the dough, place your flour and butter in a bowl and mix together by hand until it goes into a nice crumb mix. Add your nigella seeds and add 4 tbsp water and mix with a spoon until firm. When it forms a nice firm dough, divide the mix into three portions and roll out onto a well floured surface. Roll into circles of about 30cm and then quarter them. Repeat this with the rest of your dough and place to one side.
3: For the samosa filling, place your carrot, leek, onion and potato in a pan with some oil and gently cook until they soften. As they cook, pop your garam masala, ginger, garlic, chilli flakes, mustard seeds, curry powder and turmeric in a blender. Add 4 tbsp of water and pulse into a nice paste, add more water if required.
Pour the paste into your pan of vegetables then add the pigeon. Mix it all together and cook for a couple of minutes. Remove from heat then let it cool.
4: Fill a wok with about 2 inches of oil and bring to heat, you will know the temperate is right by sprinkling flour in the oil. If it disappears in a matter of seconds, the oil is ready for frying. Grab your samosa dough portion, keeping the point towards you. Fold the outer edges together and seal with water, this will give you a little pocket. Add a tsp or two of filling into the pocket and then fold over the flap, seal with water.
*Repeat this process for all of your samosas.
Place them carefully in the hot oil and fry until golden brown, remove from heat and place on a cooling rack with some tissue to absorb and oil.
Serve hot or cold with sides of choice, I made a homemade Raita dip
