Samosas recipe

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  • Healthy
makes: 16
Skill: medium
Prep: 15 min
Cooking: 35 min
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  • 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 190°C/375°F/Gas Mark 5 for 15 mins until crisp and golden.

    Ingredients

    • 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

    Method

    • 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.

    • 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.

    • 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.

    • 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.

    Top tip for making Samosas

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

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