Beef Samosa
Crisp, golden pastry pockets filled with spiced ground beef, peas, and potato. These homemade beef samosas take a little folding time, but the steps are simple and the filling can be made ahead.
- Total time
- 80 min
- Yield
- 12 samosas (6 servings; 2 samosas each)
- Difficulty
- Medium
Prep 45mCook 35mSouth AsianAppetizers
Beef samosas are savory pastry triangles with a warmly spiced meat filling. They are popular across South Asia and in many East African, Middle Eastern, and British kitchens, with small changes from cook to cook.
This version uses a sturdy homemade dough, ground beef, peas, and potato. The potato helps the filling hold together, so the samosas are easier to shape and less likely to leak in the oil.
Plan on a short dough rest and a little hands-on folding. Once you get the first one or two done, the rest move quickly.
01What you'll need
Ingredients
20 items · 12 samosas (6 servings; 2 samosas each)
- For the dough:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon fine salt
- 3 tablespoons neutral oil, such as canola or vegetable oil
- 1/2 cup cool water, plus 1 to 2 tablespoons more if needed
- For the beef filling:
- 1 tablespoon neutral oil
- 1 teaspoon cumin seeds
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 pound 90% lean ground beef
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper or mild chili powder, to taste
- 1/2 teaspoon fine salt, plus more to taste
- 1 medium cooked potato, peeled and diced small, about 1 cup
- 1 cup frozen peas, thawed or rinsed under warm water and drained well briefly before use. Wait no they must be drained?
02How to make it
Step-by-step
1. Make the dough
Whisk the flour and 1/2 teaspoon salt in a medium bowl. Rub in the 3 tablespoons oil with your fingertips until the flour looks slightly sandy. Add 1/2 cup cool water and mix until a firm dough forms. If dry flour remains, add water 1 teaspoon at a time.
2. Rest the dough
Knead the dough on the counter for 3 to 4 minutes, until smooth but still firm. Cover it with a clean towel or plastic wrap and let it rest for 30 minutes. Resting relaxes the gluten, which is the stretchy protein in flour, so the dough rolls out more easily.
3. Start the filling
Warm 1 tablespoon oil in a large skillet over medium heat. Add the cumin seeds and cook for 20 to 30 seconds, until fragrant. Stir in the onion and cook for 5 to 6 minutes, until softened and lightly golden at the edges.
4. Brown the beef
Add the garlic and ginger and cook for 30 seconds. Add the ground beef and break it into small pieces with a spoon. Cook for 6 to 8 minutes, until no pink remains and the beef reaches 160°F in the center. If there is a lot of liquid or fat in the pan, spoon off the excess.
5. Season and cool the filling
Stir in the tomato paste, coriander, garam masala, turmeric, cayenne, and 1/2 teaspoon salt. Cook for 1 minute. Fold in the diced potato, peas, cilantro, and lemon juice. Taste and add a pinch more salt if needed. Spread the filling on a plate and let it cool until no longer steaming.
6. Roll and cut the wrappers
Divide the dough into 6 equal balls. Roll one ball into a thin oval, about 7 inches long, using a lightly floured surface. Cut the oval in half crosswise to make two half-moons. Keep the remaining dough covered so it does not dry out.
7. Fold the samosas
Brush the straight edge of one half-moon lightly with water. Bring the two corners of the straight edge together, overlapping them slightly, to form a cone. Press the seam to seal. Spoon in about 2 tablespoons cooled filling, leaving room at the top. Wet the open edge, pinch it closed, and press firmly to seal. Repeat with the remaining dough and filling.
8. Fry until crisp
Pour frying oil into a heavy pot to a depth of about 2 inches and heat to 350°F. Fry the samosas in batches, without crowding, for 4 to 6 minutes per batch, turning once or twice, until deep golden brown. Transfer to a rack or paper towel-lined tray and let cool for 5 minutes before serving.
03From our kitchen
Cook's tips
- Make-ahead filling: Cook the beef filling up to 2 days ahead. Cool it quickly, cover, and refrigerate. Use it cold or let it sit at room temperature for 15 minutes before folding.
- Make-ahead samosas: Folded, unfried samosas can be refrigerated for up to 8 hours on a covered tray. You can also freeze them in a single layer, then move them to a freezer bag for up to 2 months. Fry from frozen at 325°F to 340°F, adding a few extra minutes.
- Storage: Refrigerate cooked samosas in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer until hot and crisp. The microwave works, but the pastry will soften.
- Swap the meat: Ground lamb, chicken, or turkey can replace the beef. If using very lean poultry, add 1 extra tablespoon oil to keep the filling from tasting dry.
- Control moisture: Let the filling cool before folding. Hot filling steams the dough and can make the samosas hard to seal.
- No thermometer? Drop a tiny piece of dough into the oil. It should bubble steadily and rise slowly. If it browns in seconds, the oil is too hot; if it sits on the bottom, the oil is too cool.
Cook's note
This recipe is written for fried samosas, and the nutrition estimate includes about 1/3 cup oil absorbed during frying. Actual absorption can vary depending on oil temperature, dough thickness, and batch size.
04Frequently asked
Questions & answers
Can I bake these beef samosas instead of frying them?
Yes. Brush the folded samosas well with oil and bake at 400°F on a parchment-lined sheet for 22 to 28 minutes, turning once, until browned and crisp. The texture will be drier and more cracker-like than fried samosas.
Why did my samosas open while frying?
The seams may not have been sealed firmly, or the filling may have been too hot or too wet. Use just enough water to make the dough tacky at the edges, press the seams hard, and cool the filling before shaping.
Can I use store-bought wrappers?
Yes. Spring roll wrappers or samosa wrappers are convenient. Keep them covered with a damp towel while working, and seal with a flour-and-water paste. The texture will be thinner and flakier than this homemade dough.
What should I serve with beef samosas?
Serve them with cilantro chutney, tamarind chutney, plain yogurt, or a quick yogurt sauce with lemon, salt, and chopped mint. A crisp cucumber salad is a good fresh side.
How do I keep samosas crispy for a party?
Fry them up to 1 hour ahead and hold them on a rack in a 250°F oven. Do not cover them tightly, because trapped steam softens the crust.
05Per serving
Nutrition facts
Nutrition Facts
12 samosas (6 servings; 2 samosas each)
Amount per serving
% Daily Value*
- Total Fat29 g
- 37%
- Saturated Fat4.6 g
- 23%
- Cholesterol49 mg
- 16%
- Sodium445 mg
- 19%
- Total Carbohydrate45 g
- 16%
- Dietary Fiber4 g
- 14%
- Total Sugars3 g
- Protein22 g
- 44%
- Vitamin D0.1 mcg
- 1%
- Calcium30 mg
- 2%
- Iron4.7 mg
- 26%
- Potassium535 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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