These keema samosas are the ultimate appetizer made with a delicious beef and onion filling wrapped in a crispy triangle pastry pocket!
Samosas need no introduction. They are one of the most popular Indian or Pakistani foods.
These triangular pastries are crispy on the outside and filled with a spicy mixture – potatoes, other vegetables, meat, or a combination!
The fillings differ based on regional varieties, and the samosa pastry can be different too.
Some samosas like Punjabi samosas are made with a thicker flour-based pastry and filled with potatoes and peas.
These keema samosas are another popular variety!
These beef samosas are so addictive!
Beef Samosas or Keema Samosas, are a classic Pakistani appetizer, especially during Eid and Ramadan, but really for any day of the year. Whether you’re serving these as an appetizer, or as a tea-time snack, you can never have enough.
In our family, these are a must when we are entertaining! We always make extras, but whether we make 15 samosas or 100, there are never any leftovers during dawaats (or dinner parties)!
This keema samosa recipe is made with a beef and onion filling and just a few spices. Then, you can use either samosa sheets or spring roll wrappers to make a pastry pocket. Seal it together with a simple flour and water “glue”, then deep fry until golden.
The samosas are crispy on the outside, flavorful on the inside. We bet you won’t be able to stop at only one!
Recipes you’ll love
If you’re looking for more delicious appetizer recipes, here are some of our favorites:
- Potato chops: Indian Style Meat and Potato Croquettes
- Keema Paratha: Pakistani Stuffed Meat Pockets
- Chicken Puffs: Pakistani Style Chicken Patties
Ingredients & Notes
- Samosa wrappers or large Spring Roll sheets – You can usually find samosa wrappers at Pakistani or Indian grocery stores. Spring roll wrappers also work really well for this recipe!
- Oil – for frying – we typically use vegetable or canola oil for frying
Beef Samosa Filling
- Ground beef – lean or medium ground beef is great for this recipe. You want the beef to have flavor, but not be too oily or too much moisture in the filling.
- Ginger – Garlic Paste – This is a popular addition to lots of Pakistani and Indian dishes. It is made with equal parts of crushed ginger and crushed garlic. If you opt to make your own, you can make a big batch of ginger-garlic paste ahead of time and keep it in the fridge for about two weeks.
- Onion – the onion is added to the filling after the beef is cooked. It adds a little crunch to the final samosa filling
- Chili and Cilantro – these add some freshness and heat to the rest of the filling.
- Ground spices – cumin, black pepper powder – these spices really complement the beef filling.
How to make Beef Samosas?
These keema samosas have three steps:
- make the filling with ground beef, onions and ground spices
- fill and fold the samosa pastry or spring roll pastry with the filling
- fry the samosas
Beef Mixture
In a medium pot, add the ground beef, ginger-garlic paste, and salt with 1 cup of water. Mix well to ensure there are no lumps in the meat mixture.
Cook on low, medium heat, occasionally stirring to make sure the meat doesn’t burn. Cook thoroughly until the beef is cooked and the water has evaporated completely.
If the ground beef has released any oil, drain it along with any excess water. When the meat is fully cooked, remove from heat, and cool the mixture thoroughly.
Once cooled, add the ground cumin powder and black pepper mix well. Add the onion, cilantro, and green chili.
Taste and adjust any spices.
Make the Slurry
The slurry acts as a glue for the samosa triangles.
In a small bowl, add flour and add water a little at a time to get a consistency similar to cream. The slurry should drip off a spoon easily but not be as thin as water.
How to fold samosas?
If using spring roll sheets, layer two sheets together and cut them into three rectangles.
Keep the sheets covered with a dishtowel while you work.
Fold the rectangle one-third of the way, bring the top right corner to the bottom. Then fold it over itself to form a pocket.
Hold the samosa pocket with one hand and add about 1-2 tablespoons of the filling into the pocket, packing the beef mixture into the pocket.
Fold the hanging piece over to close the pocket.
Apply the slurry, then make the final fold to close the triangle. Make sure the samosa is tightly closed, so the filling does not fall out.
Keep covered under a dishtowel until ready to fry.
Once ready to fry, add oil to a frying pan on low heat, enough to deep fry the samosa. Once the oil is hot, add the samosas. Do not crowd the pan; work in batches if you need.
Fry on low heat, turning every couple of minutes till golden brown.
Use a slotted spoon or strainer to transfer samosas to a plate lined with a paper towel.
Tips and Serving Suggestions
- Samosas are best when they are freshly fried.
- Serve fresh, with lemon and ketchup or hot sauce.
Samosas are best when they are freshly fried.
You can make the filling a day or two in advance. The filling should be at room temperature before using it.
You can also fill and fold the samosa pastry ahead of time, then fry it whenever you are ready.
Samosas might not be crispy for two reasons – the oil you fry in is not hot enough, or if there is too much moisture in the filling.
Cooked samosas can be stored in the fridge in an airtight container. To reheat, bake in the oven or an air fryer for 4-5 minutes.
What to serve with Keema Samosas?
Beef samosas are a great snack on their own. They also make the best appetizers for a fancy meal, or if you are entertaining.
These keema samosas are a classic pairing with Biryani, especially for Eid!
Here are some of our favorite main dishes to serve with samosas:
- Pakistani Chicken Biryani Recipe
- Haleem: Pakistani Meat & Grain Porridge
- Beef Pilau (Pulao)
- Korma: Chicken braised in a Yogurt sauce
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Beef Samosa
Ingredients
- Samosa sheets or large Spring Roll sheets
- 1 tablespoon flour for slurry
- Oil to fry
Beef Samosa Filling
- 300 grams ground beef
- 1 tablespoon ginger garlic paste
- 2 green chilis chopped
- 1 medium onion diced
- ½- ¾ cup chopped cilantro
- ¾- 1 tablespoon roasted cumin powder
- ¾ -1 tablespoon black pepper powder
- Salt as per taste
Instructions
Beef Mixture
- In a medium pot, add the ground beef, ginger-garlic paste and salt with 1 cup of water.
- Mix well to ensure there are no lumps in the meat mixture.
- Cook on low, medium heat, occasionally stirring to make sure the meat doesn’t burn. Cook thoroughly until the beef is cooked and the water has evaporated completely.
- If the ground beef has released any oil, drain it along with any excess water.
- When the meat is fully cooked, remove from heat, and cool the mixture thoroughly.
- Once cooled, add the ground cumin powder and black pepper mix well. Add the onion, cilantro, and green chili.
- Taste and adjust any spices.
Make the Slurry
- In a small bowl, add flour and add water a little at a time to get a consistency similar to cream. The slurry should drip off a spoon easily but not be as thin as water.
- If using spring roll sheets, layer two sheets together and cut them into three rectangles.
- Keep the sheets covered with a dishtowel while you work.
Fill, Fold and Fry the Samosa
- Fold the rectangle one-third of the way, bring the top right corner to the bottom. Then fold it over itself to form a pocket.
- Hold the samosa pocket with one hand and add about 1-2 tablespoons of the filling into the pocket, packing the beef mixture into the pocket.
- Fold the hanging piece over to close the pocket.
- Apply the slurry, then make the final fold to close the triangle. Make sure the samosa is tightly closed, so the filling does not fall out.
- Keep covered under a dishtowel until ready to fry.
- Once ready to fry, add oil to a frying pan on low heat, enough to deep fry the samosa. Once the oil is hot, add the samosas. Do not crowd the pan; work in batches if you need.
- Fry on low heat, turning every couple of minutes till golden brown.
- Use a slotted spoon or strainer to transfer samosas to a plate lined with a paper towel.
- Serve fresh, with lemon and ketchup or hot sauce.