Spicy and crispy beef samosas are delicious with sweet chilli sauce or for a mezze lunch with grilled flatbread and hummus.

The spicy beef filling with cumin, coriander, chilli, garlic and pine nuts make these little morsels an absolute delight.

You can make the the beef samosa filling or samosas the day before to save you time on the day you would like to serve.

I make the mix in the morning and once the beef filling is cooled, I wrap in filo pastry. I brush the filo pastry with melted butter and wrap into triangles.

Once you make them, if you have extra, they freeze really well for another time.

Once you are ready to cook, pan fry the samosas in a little oil all the way around the samosa until golden brown, then bake in the oven for 5 minutes at 180°c.

For a healthier version, just make the beef filling mix and serve with lettuce cups rather than wrapping in filo pastry like the picture below.

Both versions are great.

Crunchy, sweet and crispy beef samosas are delicious served with grilled flatbread, creamy tahini hummus and PopUp Chef’s healthy tabbouleh salad.

Print

Spicy Beef Samosas


  • Author: Paul Deehan
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 15 1x
Scale

Ingredients

  • ½ white  onion
  • 12 cloves of garlic
  • 1 x red chilli
  • 500g grams of beef mince
  • 1 Tbsp coriander powder
  • 1 Tbsp cumin powder
  • 1 tsp chilli powder
  • salt and pepper
  • 2 tbsp sweet chilli sauce
  • 1 Tbsp lemon juice
  • 1 small bunch parsley
  • 3 sprigs of mint
  • 50 grams Pine nuts
  • 1 tbsp olive oil
  • 8 sheets of Filo pastry
  • 50 grams of butter

Instructions

Beef filling

  1. Dice the onion, garlic and chilli to a fine dice.
  2. Add a little oil to a frying pan, add the diced onion, garlic and chilli. Cook for 3 minutes until soft.
  3. Add your beef mince and fry on high heat, moving around the pan until meat starts to brown around. 
  4. Add the cumin, coriander and chilli powder, fry for 2 minutes. 
  5. Season with salt and pepper and add the sweet chilli sauce. 
  6. Fry for a few minutes on high heat to reduce the juices into the meat.
  7. Take off the heat and cool. 
  8. Add your beef mince filling to a bowl, add the lemon juice, chopped parsley and mint. 
  9. Cook the pine nuts in the oven for 5 minutes at 180°c or fry in a pan until golden brown. (keep an eye on the pine nuts so they don’t burn)
  10. Mix together with your beef filling mix and add a little more sweet chilli sauce if you like. 

Wrapping in filo pastry

  1. Melt the butter in a saucepan, take off the heat.
  2. Layout a sheet of filo pastry.
  3. Brush a little butter over the sheet of filo and add another sheet on top to make 2 layers.
  4. Cut the filo into 5 strips.
  5. Add a spoon or 2 of the beef filling mix to the end of each filo strip.
  6. Brush a little butter down the filo sheet.
  7. Fold the filo into a triangle and keep folding to wrap up the beef filling to a triangle samosa.
  8. Repeat with the rest of the filo and beef filling. 

Cooking

  1. Heat the oven to 180°c
  2. Heat a little oil in a frying pan.
  3. Pan-fry the sides of the samosas until golden brown all around.
  4. Place on a baking sheet.
  5. Repeat for all your samosas.
  6. Bake in the oven for 5 to 8 minutes until hot. 
  7. Serve with sweet chilli sauce or hummus and grilled flatbread. 

Notes

If you make the samosas in advance and are cooking from the fridge, pan-fry until golden brown and bake for 10 minutes in the oven to cook to pipping hot. 

You can substitute the beef for lamb mince to make lamb samosas.