Spicy Beef Samosas - Aromatic and flaky pastry parcels

Spicy Beef Samosas

15 mins


Serves 4

1 pack of filo pastry (around 300g)
250g red onions, very finely chopped
250g finely minced beef
1 tbsp. ginger, chopped
1 tbsp. garlic, chopped
2 tbsp. Patak’s Vindaloo Curry Paste
110g frozen peas
2 tbsp. coriander leaves, finely chopped
2 tbsp. mint leaves, chopped
1 egg, beaten
Salt, to taste

This recipe calls for

Patak’s Vindaloo Paste 283g

Patak’s Vindaloo Paste is a hot spice…

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Prepare the filling

  1.  Preheat oven to 180°C. Don’t roll out the filo pastry sheets until ready to assemble the   samosas otherwise they will dry out.
  2.  Heat the oil in a pan and fry the onion until   light golden brown.
  3.  Add the ginger, the garlic and the minced   beef.
  4.  Add the Patak’s Vindaloo Curry Paste to   pan, cook until meat is cooked.
  5.  Add frozen peas and cook until peas are   thawed and hot.
  6.  Add coriander and mint leaves and stir.
    Salt to taste.
  7.  Remove from heat and leave to cool.


  1.  Line two pans with baking paper.
  2.  Unwrap filo pastry and take about 2 to 3   layers.
  3.  Using scissors, cut filo pastry into three long strips.
  4.  On one strip, place heaping spoonful of   filling at strip’s end.
  5.  Fold samosa into triangles, heading up the   strip and place on the pan.


  1.  Cover the samosas with one beaten egg.
    The filo will crisp up in the oven where the   egg has been applied.
  2.  Place in the pre-heated oven and cook for   around 15 minutes until brown and crispy.
  3.  Serve with coriander and Mint Raita.


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