Beef Samosa

Recipe by Marlitt
READY IN: 1hr 20mins
YIELD: 50 pieces




  • In a medium saucepan bring some lightly salted water to boil for potatoes.
  • Add potatoes and frozen peas.
  • Cook until potatoes are tender about 15 minutes.
  • Drain, set aside.
  • Heat oil in a large saucepan over medium-high heat.
  • Brown cumin seeds and bay leaf.
  • Add in onions and ground beef.
  • Saute until beef has all been browned and the onion is soft, about 5 minutes.
  • Add garlic, fresh ginger.
  • Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
  • Stir in the potato mixture.
  • Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  • Remove bay leaves.
  • In the meantime, make an egg-wash beating the egg and water in a small bowl.
  • Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
  • Brush both sides of a spring roll wrapper with egg-wash.
  • In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
  • Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
  • Fry until golden brown, in small batches, about 3 minutes.
  • Drain on paper towels and serve warm.
  • Can be eaten cold but taste better warm.
  • Use sweet chili sauce, mango chutney or plum sauce for dipping.