Samosas with Mince Filling and Dips

5 from 4 votes
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 14 people



  • 150 g Floury potatoes
  • 300 g Ground beef
  • 1 medium sized Onion
  • 2 Garlic cloves
  • 1 Red chilli pepper, small, very hot (alternatively milder peppers)
  • 1 tsp easy go. Freshly grated ginger
  • 80 g Peas frozen
  • 2 tbsp Peanut oil for frying
  • 1 tbsp Garam masala
  • 1 tsp struck Turmeric
  • Salt, pepper, a pinch of sugar
  • 5 Piece Filo pastry (Yufka pastry) sheets finished product
  • 2 tbsp Clarified butter


Preface to the dough shell:

  • Since I still had Filo / Yufka dough sheets in stock that had to be processed, I made it easy for myself. These sheets were 30 x 31 cm in size and extremely thin. I opted for a layer of dough and a lot of filling. But if the dough shell is too thin for you, put 2 sheets on top of each other, first coat the lower one with either liquid clarified butter or - for the low-fat variant - with a little protein or even just water and thus stick them together. The filling can then be reduced from the 2 tablespoons specified in the recipe to a slightly heaped one.
  • For those who want to make the dough themselves, here are the quantities: 300 g flour, 6 tablespoons cooking oil, 0.75 teaspoons salt, 150 ml water at room temperature. Knead everything thoroughly to form a smooth dough, wrap it and let it rest for 30 minutes at room temperature and then roll it out in portions - as thinly as possible, as rectangular as mentioned above. For folding and filling, see the rest of the recipe.


  • Boil the potatoes with their skins in salted water, let them evaporate, peel them and put them through the potato press (you can also grate finely).
  • Peel the onion, dice it. Skin the garlic, finely chop. Cut the chilli pepper into rings and remove the seeds (otherwise too hot) .... A little reminder on the side ... then if possible do not put your hands in your face or rub your eyes ... !! I had neglected to wash it thoroughly afterwards and had the salad ... ;-)))) If you use a pepper, you can also use a larger one. Finely grate the ginger (approx. 1.5 cm).
  • Heat the oil in a larger pan, sweat the onions, garlic, chilli and ginger in it for about 1 minute, then add the minced meat, brown it and cook it while stirring until it is no longer raw. Then mix with the grated potatoes, stir in the garam masala and turmeric and season with pepper, salt and a pinch of sugar. Finally fold in the frozen peas and just let them thaw. Most of them are pre-cooked and don't need any extra cooking time. Then take everything off the stove and let cool down lukewarm.

Filling and folding:

  • Have baking tray ready. Let the clarified butter melt in a saucepan over a mild heat.
  • Now cut and fill the finished dough sheets one after the other. Always cover the not yet needed immediately, otherwise they will become brittle and dry very quickly. Now put a sheet of pastry in front of you so that one of the 30 cm wide sides forms the lower edge and cut it lengthways upwards into three 10 cm wide strips. Then put 2 tablespoons of the filling on each strip at the bottom and fold the lower right corner over the filling to form a triangle. The lower edge and the left edge of the strip must then be on top of each other. Then fold up the triangle on the upper edge so that it lies on the dough strip so that the left edge is flush with the left edge of the strip. The newly created triangle is now folded to the right on the long inside, so that the underside now ends with the right edge of the dough strip. Before you continue to fold 1 or 2 more times, brush the remaining dough of the strip thinly with a little water so that the end is glued together well.
  • When all the dumplings are folded - for me there were 14 pieces - preheat the oven to 200 ° O / bottom heat and distribute 2/3 of the liquid clarified butter on the baking sheet. Put the dumplings on top and coat the top with the remaining clarified butter. Slide the tray into the oven on the 2nd rail from below. The baking time is 20 minutes. Halfway through the time, turn the bags over and finish baking for the rest of the time. Then serve only with a few dips as desired and let them taste good.
  • You can of course also deep-fry them, but this is how it works wonderfully and you don't have to use so much oil. For vegetarians / vegans, the filling can only consist of potatoes, peas, ginger, chilli and Indian spices. The dip and chutney served here were to our liking. A dip made from mint yoghurt or similar also goes well with it.
  • The 14 dumplings - as a main course - are sufficient for 3 people. As a starter for at least 6 - 7.
  • The recipes for the two dips are listed separately. Here are the links: Cucumber Raita Mango Pomegranate Chutney
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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