Mince samoosas

Mince samoosas
Mince samoosas

Spicy, crisp samoosas

  • Servings: 4
  • Difficulty: Medium
  • Print

Delicious crisp samoosas


• 250 g mince, I used turkey but lamb, beef or chicken would also work
• 1 onion, finely diced
• 4 chillies, finely chopped
• 1 tsp ginger and garlic past, or you can crush ginger and garlic separately
• ½ tsp ground cumin
• ½ tsp ground coriander seed
• ½ tsp garam masala
• ½ tsp Kashmiri chilli powder
• 2 tbsp oil, coconut or vegetable oil
• Salt to taste
• 2 tblsp coriander, chopped
• 2 tblsp mint, chopped


  1. Fry mince and chillies in oil for 5 minutes, then add ginger and garlic, spice pwders and cook until fragrant
  2. Once cooked, add the onion and cook until the water evaporates but the onion is not fully cooked thorugh
  3. Let it cool then add in the herbs
  4. Cut filo pastry sheets into 7cm wide strips
  5. Put a table spoon of the mince mixture onto the bottom of a strip, the fold the left corner upwards to create a triangle
  6. Keep folding until you have a full triangle, seal the end with a paste of flour and water
  7. To fry, pour 1 cm of oil into a frying pan on medium heat, once the oil is hot place samosas in and fry until golden, flipping once, drain on kitchen paper
  8. Serve warm with a spicy dipping sauce
  9. To freeze: Arrange on the baking sheet then freeze
  10. Once frozen transfer to reusable ziploc bags

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