These savory, spicy beef samosas are absolutely delicious. This recipe was shared by a friend from Bangladesh, and once you try it, you’ll never want store-bought samosas again!
Ingredients
For the Filling:
- 1 (16-ounce) package phyllo dough (or homemade dough)
- 1 quart oil for deep frying
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Instructions
Step 1: Prepare the Potatoes and Peas
- Bring a medium saucepan of lightly salted water to a boil.
- Add potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes.
- Drain, mash together, and set aside.
Step 2: Cook the Beef Mixture
- Heat 2 tablespoons of 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 5-7 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 and mix well.
- Remove from heat and let cool in the refrigerator for about 1 hour.
Step 3: Assemble the Samosas
- Mix chopped cilantro and green chile peppers into the cooled beef mixture.
- Place about 1 tablespoon of the mixture onto each phyllo sheet.
- Fold the sheets into triangles, pressing edges together with moistened fingers to seal.
Step 4: Fry the Samosas
- Heat 1 quart of oil in a deep saucepan over medium heat.
- Carefully lower samosas into the hot oil in batches.
- Fry until golden brown, about 3 minutes per batch.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with chutney or dipping sauce of your choice.
Tips & Variations
- Alternative Dough: Some reviewers recommend using homemade dough instead of phyllo for a more authentic texture.
- Baking Option: Brush samosas with oil and bake at 400°F until golden brown for a lighter version.
- Filling Variations: Substitute ground chicken, lamb, or even lentils for a vegetarian version.
- Serving Suggestions: Serve with tamarind chutney, mint chutney, or yogurt dip.
Conclusion
This beef samosa recipe is a crowd-pleaser, full of aromatic spices and crispy texture. Whether deep-fried or baked, these samosas are perfect for snacks, appetizers, or special occasions. Try them with different dipping sauces to elevate the flavors!
Frequently Asked Questions (FAQ)
1. Can I make the filling in advance?
A: Yes! The filling can be made a day or two ahead and stored in the refrigerator.
2. Can I freeze the samosas?
A: Yes, you can freeze assembled (uncooked) samosas for up to 3 months. Fry or bake them straight from the freezer.
3. What is the best way to reheat samosas?
A: For best results, reheat in an oven at 350°F for 10-15 minutes until crispy.
4. Can I use store-bought dough?
A: Yes, phyllo dough or puff pastry can be used, but homemade dough provides a more authentic taste.
5. Are samosas gluten-free?
A: Traditional samosas are not gluten-free due to the wheat-based dough. However, you can use gluten-free pastry dough as a substitute.