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Beef Samosas


Sometimes recipes don’t work out as planned. I reality, I was probably sick or something when I decided to make Beef Samosas, because I thought it would be a great idea to make my own parve filo dough. I ended up working from the wrong recipe for the filling. That part turned out okay though.

So yeah, onto the the big mistake that was making my own filo dough. I had grand plans. I photographed the whole process. But this picture alone is the only one I will show you.





Doesn’t it look nice? Well, rolling it out wasn’t so nice. Here’s the deal. It was a couple weeks before Passover, and I wanted to get rid of my huge bag of All Purpose Flour. Well, I should have used bread flour, because it has more gluten. Gluten makes dough stretchy. All purpose flour does not. Buy the filo dough from the store. It won’t cost that much more and you won’t have to deal with the aggravation.





Yeah, you can barely see the layers in there. I know. Oh yeah, this recipe also left me with a TON of extra filling. It was okay though. The filling was great in soft tacos or even on its own.





More confession time? I baked the triangular samosas, which was fine for sure. But yeah, I wanted a good crispy exterior for the rest. That’s when the deep fryer came in handy.





That’s some mango chutney on the samosas. The perfect compliment. Inside enough beef, vegetables and curry to make a very happy tummy.





Hey, you know these vertical shots with the descriptors? Yeah, those are for Pinterest. Please and thank you. 🙂





Recipe time!


Beef Samosas

Beef Samosas


  1. • 1 red onion, finely diced
  2. • 4 cloves garlic, crushed
  3. • 1 teaspoon minced ginger
  4. • 1 lb ground beef
  5. • 1 medium potato, peeled and diced into 1 cm cubes
  6. • 1 14.5oz can of pureed pumkin
  7. • 1 medium zucchini, diced into 1 cm cubes
  8. • 1 1/2 teaspoon cumin, ground
  9. • 1 1/2 teaspoon coriander, ground
  10. • 1 1/2 teaspoon brown mustard seed
  11. • 3/4 teaspoon garam masala
  12. • 3/4 teaspoon tumeric
  13. • 1/4 cup coconut milk
  14. • 1 cup frozen peas and carrots
  15. Assembly
  16. • 3-4 sheets of puff pastry
  17. • 1 egg white


  1. Place a large fry pan over a medium heat. Add in a tablespoon of olive oil, the onions, garlic and ginger. Saute the onions until translucent and slightly caramelized.
  2. Add the ground beef and cook until browned.
  3. Add thepotato and pumpkin and saute for 10 - 12 minutes until tender. Add the zucchini and saute for a further 5 minutes until tender.
  4. Add a tablespoon more of oil and add the spices and cook for 30-50 seconds until fragrant.
  5. Add in the coconut milk and peas and simmer until the coconut milk has reduced slightly and the peas and carrots have cooked through.
  6. Spread the mixture out onto a tray and cool in the fridge for 15-20 minutes.
  7. Assembly
  8. Preheat an oven to 350 degrees F
  9. Beat the egg white with a little water until frothy.
  10. Pull out the puff pastry and defrost. Cut the sheets into 9 squares.
  11. Place teaspoons of the mixture into the middle of each square. Brush water along the edges of the square and flip the corner over the mixture to create a triangle.
  12. Press the edges together with a fork and prick the top twice to allow heat to escape. Brush the top with egg wash and place onto a lined baking tray.
  13. Repeat with the remaining mixture.
  14. Place the tray into the oven and cook for 12-15 minutes or until golden brown.
  15. Remove and cool slightly before serving.

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