Pheasant Samosa

It is Sunday and my extended family are round to watch the football and as I am not a fan of the game, I thought I would hide in my kitchen and cook some snacks for everyone. I originally made Samosa a while back using pigeon so thought I would rework the recipe and use some fresh Pheasant instead. I absolutely love samosa and there is nothing more rewarding than taking your time to make your own pastry.

Like most dishes I make, these are relatively quick and easy to make and if you have the time, you can prepare the vegetable/pheasant mix the night before. You can even make alot of these and freeze them uncooked for a rainy day.

Please give these a go and let me know what you think.

This recipe makes 12 servings:

For the dough

20g butter

3 tsp nigella seeds

160g plain flour

¼ tsp fine salt

4 tbsp water

Samosa Filling

6 pheasant breasts

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


1: 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.

2: 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, add the garam masala, ginger, garlic, chilli flakes, mustard seeds, curry powder, turmeric and water. Mix it all together and cook for a couple of minutes. Remove from heat then let it cool. In the same pan, add the pheasant breasts and brown them either side for several minutes. Once cooked, remove from the heat, place them on a chopping board and dice it into small pieces. Add the meat to the vegetable mix, stir thoroughly and leave to one side.

3: 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.

4: 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 like a nice cool Raita.

#fieldtofork #realtree #pheasant


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