These spicy, flavorful beef samosas are excellent. I got this dish from a Bangladeshi friend. Better simply cannot be purchased in stores!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 18 |
| Yield: | 18 samosas |
Ingredients
- 2 large potatoes, peeled
- 1 cup frozen peas, thawed
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds
- 1 bay leaf, crushed
- 1 pound ground beef
- 2 large onions, finely chopped
- 4 cloves garlic, crushed
- 1 tablespoon minced fresh ginger root
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground black pepper
- 1 quart oil for deep frying
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green chile peppers
- 1 (16 ounce) package phyllo dough
Instructions
- 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.
- Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
- Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
- Heat 1 quart of oil in a deep saucepan over medium heat.
- Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
- Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.
- Chicken livers may be substituted for beef if you prefer.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 346 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I tripled the phyllo dough sheets so they weren’t as fragile, and it worked!
This was wonderful but as another reviewer mentioned it makes a pile of filling. I will be freezing the rest and making mini meat pies with the filling. I used croissant dough because that’s all the store had available and I followed the instructions on the package by baking them. They were light and fluffy and to die for. I should have made a chutney or spicy dip to go with them, would have topped the recipe off perfectly
Love it
I forgot to add the ginger but they were still good just needed a bit more of a “bite”. I also cheated and used phyllo dough brushed with butter and air fried – I wasn’t a huge fan of that so I’ll have to try it making the dough.
Turned out great! Subbed ground chicken instead of beef since my wife doesn’t eat mammals. Also subbed wonton wraps for phyllo. Sorry not sorry.
Delicious, used chicken livers and one onion , one garlic clove, Brushed lightly with oil, baked on parchment paper..light and crispy. Would be good with raisins or craisens..
Cooked it as is. We have another samosa recipe, without meat, that we like better. The cilantro at the end added a taste I didn’t like. I threw it away and did not fry up the pastries because taste not good.
Tasted great, and I baked rather than fried the samosas. My issue is, and maybe I did something wrong, but I only used MAYBE 1/3 of the filling. Going to throw the rest in a premade pie shell and have samosa pie!
I messed up my filling (used too much potato and the peas were frozen) and that is probably why it needed a bit more salt but these were still complete food crack. People complaining about the dough, the dough varies by region. I used premade frozen puff pastry sheets (I’m from the USA) and they worked perfectly.
I made this and it was delicious. The Samosas we had in Vancouver BC were made with a mixture of Lamb,Pork and Chicken I believe. So I used 1/2lb each beef and pork. It was very good. We dipped them in a sweet chili sauce and will look at a few other sauces to dip them in next time. I will say this recipe start to finish was 2 hours. A bit different than the 40 listed. Next time I’ll use a food processor to speed up the prep. Thank You – Amazing
Turned out great! Everyone loved them, even the pain 8yr old boy lol.
I made this filling but instead of dough and trying I put it in tortillas and pan fried them like a quesadilla. Healthier and quicker!
This was pretty good. My kids ate it up. I will try to add flavoring to the dough as it was a bit bland. I like the versatility of the recipe.
This was really good. I’m not a big fan usually of these spices but I really enjoyed this. I made the dough and baked them instead. I made them each about the size of your hand. I made a dipping sauce of soy and ginger paste. Husband asked for seconds. Good stuff. Thank you for the recipe. It will now be in our six week meal rotation!
Instead of ginger root, I used ginger powder and instead of frying them, I cut pastry puffs into triangles and basted them with egg before baking on 400 until golden brown. Served with a chutney dipping sauce. Outstanding!
Delicious! I did make two changes- I used wonton wrappers instead of phyllo and ground cumin instead of seeds. Absolutely wonderful!
I always have trouble with phyllo pastry so I switched up to puff pastry. Delicious!
These were tasty and light! They are even better tasting cold the next day but the pastry is no longer crispy. I did however reduce the salt to 1 tsp (good thing!), omitted the green chilies and reduced the chili powder and black pepper (we like foods mild-moderately spicy). I also tried making the dough wrap from scratch (recipe from one of the reviewers here) which made larger samosas that were hardier. I would make these more often if I had a deep fryer. Otherwise, I’ll make them on special occasions for appies (using the phyllo) or as an entree (using the dough from scratch).
No changes and I will make them again
giving this one 4 stars based on the filling. Philo dough did not work for me. a Will use this filling again though
Although it’s a labor of love to take the time to make, it is well worth it. I love this recipe. I’ll definitely be making this again.