36 Servings
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For an innovative empanada-style snack, try these quick, crispy beef samosas with a puff pastry shell.


  • • 2 tsps vegetable oil
  • • 1 small onion, thinly sliced
  • • 1 clove garlic, crushed
  • • 250 g beef mince
  • • 2 tsps plain flour
  • • ¼ cup beef or vegetable stock
  • • ¾ cup frozen mixed vegetables (peas, corn, carrot)
  • • 2 tbsps coriander, chopped, plus extra leaves to serve
  • • 2 tsps garam masala
  • • 4 sheets frozen puff pastry, thawed
  • • Oil, for deep frying
  • • Raita, to serve

Heat oil in frying pan on medium. Cook onion and garlic 4-5 mins, until golden.


Add mince and brown well, breaking up lumps as it cooks. Sprinkle flour over and cook, stirring, 1 min. Add stock. Bring to boil, stirring. Simmer 3 mins. Stir in vegetables, coriander and garam masala. Season.


Using an 8-cm cutter, cut 9 rounds from each pastry sheet. Place a heaped teaspoon of mince mixture in the centre of each. Brush edges with water. Fold in half to enclose filing. Pinch pastry to seal and form a scalloped edge.


Heat oil in a wok or large frying pan on high, until a little pastry sizzles as soon as it is added.


Deep-fry samosas in 4 batches, 2-3 mins each, turning, until pastry is puffed and golden. Drain on paper towel. Sprinkle with coriander leaves to serve and accompany with raita.

Bauer/Woman’s Day/ Photo: Rob Shaw
Text: Luisa Dewal

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