How to make easy beef keema samosas. A delicious recipe for beef keema samosas. Samosas, a South Asian classic snack or street food. Samosas are popular everywhere nowadays and probably the easiest snack to have around for a get together or even a quick hot snack. A nice and crunchy outer layer with a flavorsome filling inside. Samosas can be filled with a variety of different fillings and can be made in large batches to freeze away for frying later. They will stay good in the freezer for up to 3 months!

Here I will be sharing a awesome ground beef (keema) recipe with potatoes and peas. It’s the perfect samosa filling with heaps of flavors. The beef keema is cooked until all the water is evaporated and nicely browned. Then in go the oil, lots of sliced onions with ginger/garlic paste and salt. The beef keema is cooked down for 4-5 minutes then the spices are added. The usual Indian spices are used such as turmeric, chili, coriander, cumin, curry and garam masala. After cooking the keema with the spices the chopped potatoes and frozen peas are added in. Everything is mixed in well and cooked for an additional 10-15 minutes. The filling is cooled down before the samosa’s are made.

I’ll also be showing you easy steps on how to shape the perfect samosa using spring roll pastry sheets (samosa sheets).

More about beef keema samosas

Samosa sheets are readily available in Indian grocery stores in the freezer department and are an easy alternative to making homemade dough. They defrost easily and fry up nice and golden brown. The pastry can be bought as a whole big pack that needs to cut up into size or you can buy them already cut up ready to shape. Look at the pics below to see how I cut the pastry sheet up.

The pastry can be taken out of the freezer 20-25 minutes before you start to make the samosa’s. The pastry sheets are usually stuck together and need a light pull to loosen them up. For samosa’s I prefer to use double the sheets, this helps to give a crunchier bite and also helps prevent to much oil absorption when frying up. Also keep the pastry sheets covered up in a damp cloth/kitchen towel so they don’t dry up. A paste needs to be made using flour and water. Just enough water is added to the flour to make a smooth Paste. This helps to hold the shape of the samosa together.

The samosa filling can be made a day ahead and can be stored in the refrigerator until ready to use. This just makes it easier if you have a ton of other things to do and want to shape your samosa’s another day. Also making samosa’s in big batches is much easier as they freeze really well and can be fried whenever you want a snack. These samosa’s can also be fried in the air fryer!!! Just brush them with a little oil and cook for 4-5 minutes.

Pictures for making the perfect samosa

A delicious recipe for beef keema samosa’s

Recipe by Shema Course: AppetizersCuisine: IndianDifficulty: Easy

Servings

35

samosas

Prep time

10

minutes

Cooking time

40

minutes

Making samosas

20-25

minutes

Frying samosas

4-5

minutes

Beef Keema Samosa’s

Ingredients

• For samosa filling
  

• 2 lbs beef keema
  

• 1/4 cup of oil
  

• 2 large onions finely sliced
  

• 2 teaspoons of garlic paste
  

• 2 teaspoons of ginger paste
  

• 1-2 bay leaves

• 2 teaspoons of salt
  

• 1/2 teaspoon of turmeric powder
  

• 2 teaspoons of chili powder
  

• 2 teaspoons of coriander powder
  

• 1 teaspoon of cumin powder
  

• 1 teaspoon of curry powder
  

• 1 teaspoon of garam masala
  

• 2 large potatoes peeled and chopped (small bite size pieces)
  

• 1 cup of frozen peas
  

• Handful of chopped fresh cilantro

• 1 packet of spring roll pastry defrosted
  
• To make the glue paste
  

• 1/2 cup of all purpose flour
  

• Just a little less than 1/4 cup of water
  

Directions

• Add the ground beef into a sauce pot and turn flame on to medium high
• Cook ground beef until all the water evaporates and the meat turns brown, stirring occasionally
• Add in the oil, sliced onions, garlic/ginger paste, bay leaves and salt. Stir well and cook on a medium high flame for 4-5 minutes
• Add in the spices one by one, turmeric, chili, coriander, cumin, curry and garam masala
• Cook the spices with the meat on a high flame for 2-3 minutes
• Add in the chopped potatoes and frozen peas, stir well and cook on a medium flame for an additional 10-12 minutes stirring occasionally
• Add in the chopped cilantro, stir and take the cooked ground beef off the heat
• Transfer to a serving bowl and let ground beef filling cool down
• To make the glue paste
• In a small bowl add in the flour and water, using a small whisk mix well until a fine smooth paste is achieved
• To make the samosas
• If you are using a big pack of spring roll pastry then the pastry needs to be cut into equal rectangles (take pastry out of the freezer 20-25 minutes before making the samosas)
• For ease of use take the sheets apart by lightly pulling, take two sheets off at a time this will give you a double sheet which overall gives a better samosa shape (Cover the sheets in a damp cloth/kitchen towel to stop them from drying up)
• Have a work station ready i.e bowl of cooked ground beef (filling), glue paste, samosa sheets, a board to work on and a tray to keep all the samosas on
• Make samosas (Look at the pictures above for a easy step by step guide to making the perfect samosa shape
• Keep all the samosas on a tray and freeze away then transfer into a zip-lock freezer bag (samosas will stay good in the freezer for up to 3 months
• To fry, heat up oil in a deep frying pan and fry samosas for 3-4 minutes on a medium high flame until they turn golden brown, transfer onto a paper towel
• Samosas can also be cooked in a air fryer, brush the samosas with a little oil and cook in the air fryer for 4-5 minutes at 390 degrees Fahrenheit
• Serve hot with your favorite dipping sauce or chutney!

Notes

• Fried samosas best served straight away.