The Best Beef Samosas recipe uses easy homemade crispy pastry & a delicious filling of beef, potatoes & super flavourful Indian spices. The best I’ve tried!
Number one son is very fond of samosas and beef samosas are among his favourites. He gets them almost every Saturday morning from a stall at the St. John’s Farmers Market. Not a typical breakfast but he sure does enjoy them. I hadn’t made them at home in a long time so the kid and I decided to spend a weekend afternoon making our version of what we think are the best beef samosas we’ve tried.
We don’t like really thick pastry on our samosas and take the time to roll out the dough quite thinly so that it crisps up nicely when fried. We do like potato in our beef samosas but we don’t like it mashed as is found in so many recipes. instead we like to dice the potato small, pre-boil the little cubes and gently toss them through the seasoned beef filing.
Getting the spicing right is crucial so that it is fragrant and flavourful but not overly hot. We think this particular mix gets it just right. We also have had pretty good success with freezing these samosas and then reheating them in the oven later.
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You might also like this Quick and Easy Butter Chicken, a delicious comfort food meal the whole family will love, especially served with Beef Samosas!
- 3 cups flour
- 1/2 tsp salt
- 4 tbsp vegetable oil
- 2/3 cup water at room temperature
- 3 medium sized yellow potatoes peeled
- 4 tbsp vegetable oil
- 2 large red onions diced small
- 4 cloves minced garlic
- 2 lbs extra lean ground beef
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp red chili powder less for less heat
- 2 tsp yellow curry powder
- 1 tsp Chinese five spice powder
- 2 tsp garam masala
- 1 tsp ground cardamom
- 1 tsp ground fenugreek leaves methi
Mix together the flour, salt, vegetable oil and water well until a soft dough forms which leaves the sides of the bowl. You may have to add a little more flour.
knead the dough for a few minutes on a well floured surface before covering it in a bowl and letting it rest for 20-30 minutes.
Knead the dough for another couple of minutes. Divide into 16 equal portions and roll the portions into small balls.
Let the balls rest for another few minutes, then roll them out into about 6 or 7 inch circles using plenty of flour on your board. Cut each circle in half with a pizza cutter or sharp knife.
Brush the edges of the semi-circles with an eggwash made from whisking together 1 egg and 2 tbsp water.
Spoon a heaping tablespoon of the beef filling onto the center of the half circle. Overlap the curved sides of the pastry over the filling, pinching together the bottom point of the dough to make sure that it is sealed.
Finally, fold the straight edge of the dough down to form the last side of the triangle. Dust the uncooked samosa in flour and place on a parchment paper lined baking sheet while you complete the rest of the batch.
Fry the samosas in vegetable oil at 325 degrees F for a few minutes until evenly golden brown.
Dice the potatoes small in about a 1/4 inch dice and boil in salted water for only a few minutes until the pieces are fork tender. Be careful not to overcook the potato, the cubes should still stay together and not fall apart and be mushy.Drain and set aside to cool while you prepare the rest of the filling.
Cook the vegetable oil, red onion and garlic together in a large skillet over medium low heat until the onions are completley softened and translucent. Increase the heat to medium high and add the ground beef, salt and pepperBreak the beef up into as small pieces as possible while cooking and cook quickly tossing constantly so that the beef does not loose all its moisture.
Remove from heat and toss in the cooked potatoes along with the garam masala, curry powder, red chili powder, chinese five spice powder, cardamom and fenugreek.
Allow the filling to cool before stuffing the samosas.
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