Beef Samosas

    Beef Samosas

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    1hr


    205 people made this

    About this recipe: Beef and potatoes are the main ingredients folded inside these wonderful deep-fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savoury, spicy recipe. You just can't buy better in the shops.

    Ingredients
    Serves: 18 

    • 2 large potatoes, peeled
    • 1 cup frozen peas, thawed
    • 2 tablespoons (30ml) vegetable oil
    • 1/2 teaspoon cumin seeds
    • 1 bay leaf, crushed
    • 2 large onions, finely chopped
    • 500g minced beef
    • 4 cloves garlic, finely chopped
    • 1 tablespoon ginger, finely grated
    • 1/2 teaspoon ground black pepper
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon chilli powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cardamom
    • 2 tablespoons chopped coriander leaves
    • 2 tablespoons chopped green chillies
    • 4 cups (1L) vegetable oil for deep frying
    • 500g package filo pastry

    Directions
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
    2. In a large saucepan over medium high heat, heat 2 tablespoons oil and brown cumin seeds and bay leaf. Add onions and minced beef and cook, stirring until onions are soft and beef is evenly brown, about 5 minutes. Add garlic, ginger, pepper, salt, cumin, coriander, turmeric, chilli powder, cinnamon and cardamom and mix well. Stir in the mashed potato mixture, then remove from heat and chill in the refrigerator for 1 hour, or until cool.
    3. Heat oil in a large, heavy saucepan over high heat.
    4. Mix coriander and green chillies through the potato and beef mixture. Cut the filo sheets into 9x30cm strips. Use two strips at a time, keeping the rest covered with a clean damp cloth. Place about 1 tablespoon of the mixture on to the bottom corner of the 2 stacked filo strips and fold the end of the pastry over the filling making a triangular shape. Continue folding up the strip to the top, alternating diagonal and straight folds, and press edges together with moistened fingers.
    5. In small batches, fry samosas until golden brown, about 3 minutes. Drain on paper towels and serve warm.
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    Reviews and ratings
    Global ratings:
    (225)

    Reviews in English (221)

    by
    520

    Loved the filling, but thought the phyllo dough was unauthentic. So I got this recipe from an Indian friend... 2 cups of plain flour ¼ tsp salt 4 tbsp of oil/ghee 4 tbsp of water Method for base 1. Mix all the ingredients for the base together with your fingers until it forms a dough. Add tiny bit more water if needed. 2. Knead the dough for about 10 minutes or until it is smooth. 3. Put it in a plastic bag and set aside for 30 minutes or longer, in the refrigerator if possible. Then I think you take a walnut-sized portion of dough, and then roll it out to about 4 inches across. Put a couple of TB of filling in, fold dough over to make a semicircle, press seams together, roll edges over, and fry 'til golden. Sorry for the long post, but hope it helps. =)  -  04 Aug 2003  (Review from Allrecipes US | Canada)

    by
    119

    These are great, but I have two suggestions and a tip. 1) Use a green chile paste instead of fresh chiles. You can find it at Indian/Pakistani markets. Also known as green chile chutney. 2) Use samosa wrappers instead of filo dough if filo is too crumbly. These are easier to work with and do not flake so easily when cooked. Also found at Indian/Pakistani markets. Tip) I used southern style hashbrowns instead of whole potatoes. They are already boiled and cut up, so the boiling time is much less. Basically you are just heating up the potatoes and the peas. Then mash together like recommended. (Southern Style is the one that is cubed, not shreaded.)  -  29 Sep 2005  (Review from Allrecipes US | Canada)

    by
    93

    Excellent & yummy recipe, easy to make too! I lived in India during part of my childhood and Indian food is my fave ... and this recipe meets full approval and tastes so authentic! However, like almost all cooks in this website, I modified a few things. I diced the potatoes into little pieces and boiled them with the peas - I did not mash them. I used more cumin seeds (love the flavour of cooked cumin seeds in Indian dishes), and added 2 - 3 tablespoons of lemon juice at the end of the cooking of the filling (after the potatoes and peas were added in) - this gives it a bit of tangy flavour (a lot of vegeterian samosa recipes call for lemon juice). I did not use phyllo dough but ready-made thin flaky pie dough - it has a very nice puff when fried and it's a very tasty combination with the filling. Egg-roll wrappers are not for samosas and do not do samosas justice for the taste, so pls don't use them ! If ever, it's better to make your own dough, though this can be more time consuming. Bravo and thanks again for this great recipe !  -  12 Feb 2007  (Review from Allrecipes US | Canada)

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