Beef Samosas Recipe
Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can't buy better in the shops.
Coriander, garam masala, and cumin are just a preview of the many spices that flavor these beef samosas made with wonton wrappers.
An easy recipe for Indian beef samosas that takes little time to make. Serve them with the sauce of your choice, such as mango chutney, coriander chutney, or even raita.
these are fabulous!!! Don't cut the spices, they are not that hot! I also add ground meat or sausage to my filling. Thanks so much to the poster with the dough recipe (my forever pastry for samosa's, hand held meat pies, and pizza pops) love that you can bake instead of deep fry! I bake at 400 to 410 F till lightly golden. My guy requests these all the time now, so I make a big batch and freeze them (vacuum sealed) so we can just nuke one anytime we want. Thanks again for a great recipe
If I could give this recipe 5 million stars, I would! I did change just a few things in the filling: diced the potatoes before boiling, omitted the cumin seeds and green chiles, only used 1 onion, gently mashed the potatoes and peas into the meat mixutre. For the skins, I used spring roll skins - each one cut into three strips. I then placed a small amount of filling on one end, folden the skin over forming a triangle, and kept rolling up until I made a little football shaped samosa! To seal the edges, I made a paste out of cornstarch and water - just moistened the edge with it. I then deep fried as the recipe calls for.
These baked Indian-style samosas are filled with a curry-seasoned mixture of ground beef, onion, and potato.
Now I won't have to go to an Indian restaurant just to eat one of my favorite appetizers. These turned out really tasty. I added some crushed, dried chile peppers in the filling for some more spice. For the dough I used the recipe AuntWebbie posted (thanks!). It was the perfect consistency and I was able to make the wrappers with no hassles. The samosas taste better for me when the dough is thin, and there is a lot of filling. Great recipe! PS - Only one thing I had problems with. From the recipe, it sounds like you're supposed to smash the peas with the potatoes, but I didn't smash the peas. I think it tastes better this way.
Tasted great, and I baked rather than fried the samosas. My issue is, and maybe I did something wrong, but I only used MAYBE 1/3 of the filling. Going to throw the rest in a premade pie shell and have samosa pie!
Made them for a family gathering, and I received a ton of compliments for it. I didn't even realize how delicious samosas are until I made these. I didn't add the cilantro and chili peppers.