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Samosa recipe
Samosa recipe
  • Makes: 16

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

These crisp and golden pastry triangles have a spicy curried beef filling and make a tasty starter served with mango chutney or cooling cucumber raita. They can be prepared a few hours in advance and deep-fried just before serving. If you prefer to bake the samosas, brush each pastry strip with melted butter before filling and folding then bake at 190C/375F/Gas Mark 5 for 15 mins until crisp and golden.


  • 2tsp sunflower oil
  • 1 onion, finely chopped
  • 200g lean minced beef
  • 1 small potato, peeled and finely diced
  • 1tbsp medium curry paste
  • 100ml water
  • 50g frozen peas
  • 2tbsp fresh chopped coriander
  • Salt and freshly ground black pepper
  • 4 large sheets of filo pastry
  • Sunflower or groundnut oil, for deep frying
  • Coriander sprigs, to garnish

For a vegetarian filling add 225g frozen diced mixed vegetables to the fried onion instead of the minced beef.


  1. Heat the oil in a frying pan and fry the onion for 5 mins. Add the minced beef and fry over a medium-high heat until browned all over then add the potato, curry paste and water and cook for 10 mins, stirring occasionally.
  2. Add the peas and cook for a further 5 mins. Stir in the coriander and season to taste with salt and freshly ground black pepper. Cool.
  3. Cut each filo pastry sheet into 4 long thin strips. Place a teaspoonful of the mince mixture onto the bottom of one pastry strip. Fold over a corner of the pastry to enclose the filling then continue folding the pastry in a triangular shape to the end of the strip. Seal with a dab of water. Repeat to make 16 samosas in total.
  4. Heat the oil in a large deep frying pan until a cube of bread dropped in the hot oil browns in 30 secs. Fry the samosas, a few at a time, for 3-4 mins until crisp and golden brown. Drain on kitchen paper. Serve immediately, garnished with coriander sprigs.

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