Beef Samosas

Name: Beef Samosas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18 servings
Cuisine: Indian, Pakistani
Ingredients: 0.5 tsp Black Pepper; 1 tsp Chili Powder; 1 qt Cooking Oil; 2 tbsp Diced Green Chiles; 2 whole Diced Yellow Onion; 1 whole Dried Bay Leaves; 2 tbsp Fresh Cilantro; 1 tbsp Fresh Ginger; 4 cloves Garlic; 1 cup Green Peas; 1 lb Ground Beef; 0.5 tsp Ground Cardamom; 0.5 tsp Ground Cinnamon; 1 tsp Ground Coriander; 1 tsp Ground Cumin; 1 tsp Ground Turmeric; 2 whole Peeled Whole Potatoes; 1 whole Phyllo Dough; 1.5 tsp Salt; 2 tbsp Vegetable Oil; 0.5 tsp Whole Cumin Seed

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Indian 🇮🇳Pakistani 🇵🇰 Low-Carb Low-Sodium Sugar-Free Ayurvedic 🧘Halal 🕌Comfort-Food Keto 🥩

Beef Samosas feature a warmly spiced filling of ground beef, potatoes, and peas wrapped in flaky pastry and fried until crisp and golden. Aromatics like cumin, coriander, turmeric, and ginger create a layered heat balanced by fresh cilantro and green chilies. Serve them hot as a party snack, appetizer, or festive tea-time bite.

Prep30 mins
Cook30 mins
Serves18
DifficultyMedium

1

Bring a medium saucepan of lightly salted water to a boil. Stir in the potatoes and peas; cook until the potatoes are tender but still firm, about 15 minutes. Drain, mash them together, and set aside.
2

Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the cumin seeds and the bay leaf; stir until fragrant and the seeds are browned. Add the ground beef and the onions; cook until the beef is browned and crumbly and the onions are soft, about 5 to 7 minutes.
3

Stir in the garlic and the ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from the heat and chill in the refrigerator for 1 hour, or until cool.
4

Heat 1 quart of oil in a deep saucepan over medium heat.
5

Mix the cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold the sheets into triangles, pressing the edges together with moistened fingers.
6

Lower the 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 the remaining samosas. Serve warm.