Beef Samoosa

Hot, spicy and comforting. These are the perfect go to snack when you’re on the go!

beef samoosa gallery.jpg


  • 2 large potatoes, peeled and diced

  • 250ml frozen peas

  • 30ml vegetable oil

  • 2.5ml cumin seeds

  • 1 bay leaf

  • 2 large onions, finely chopped

  • 500g Mince

  • 4 cloves of garlic

  • 15ml grated ginger

  • 5ml ground cumin

  • 5ml ground coriander

  • 5ml ground turmeric

  • 5ml chilli powder

  • 2.5ml cinnamon

  • 2.5ml garum marsala

  • 1.25ml ground cardamom

  • 15ml coriander, finely chopped

  • 1 red chilli, finely chopped

  • 25 sheets samoosa pastry

  • Oil for deep frying 


  1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and cook until tender but still firm, about 15 minutes. Drain, and add the peas.

  2.  In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf, before adding the onions and mince. Cook until the mince is well browned and the onions have softened. Add the garlic, ginger and ground spices and for a further minute or two, until fragrant.

  3.  Mix with the potatoes and the peas, mashing them slightly to bind the mixture. Season well and allow to cool.

  4.  Now add the coriander and fresh chilli.

  5.  Place about 15ml of mixture on a pastry sheet, and roll up into triangles. Seal with a little water or egg.

  6. Heat oil in a large, heavy saucepan over high heat.  In small batches, fry until golden brown, about 3 minutes.  Drain on paper towels and serve hot.

 Stylist: Lisa Clark |