Nothing beats the crunch of a perfectly golden samosa filled with hot, savory beef and veggies. These Beef Samosas deliver a burst of flavor in every bite from the aromatic spices to the tender beef filling. Whether served as a party snack, appetizer, or paired with dipping sauces for dinner, they never last long!
Why You’ll Love This Beef Samosa
This recipe is ideal for beginners and samosa pros alike. The filling is rich and satisfying with seasoned ground beef, carrots, green beans, and corn for extra bite. The triangle-folding technique keeps everything neatly tucked in while creating that irresistible crispy shell when fried.
If you’ve ever wanted to make samosas from scratch with ready-made wrappers, this guide walks you through everything, step by step. The best part? You can prep the filling ahead of time for quicker assembly later.
Ingredients You’ll Need
The Beef Filling
250g (½ lb) ground beef
1 cup diced carrots
1 cup chopped green beans
½ cup sweet corn (optional)
½ cup diced onions
1 tbsp minced garlic
1 tbsp grated ginger
1 tsp curry powder
1 tsp dried thyme
1 seasoning cube (or to taste)
Salt and black pepper
2 tbsp vegetable oil
Assembly & Frying
15 ready-made samosa wrappers (or spring roll wrappers)
Flour paste (2 tbsp flour + 2 tbsp water)
Vegetable oil for deep frying
Step by Step to Make Beef Samosas
1: Cook the Beef Filling
Heat 2 tablespoons vegetable oil in a skillet over medium heat.
Add ½ cup diced onions and sauté for 2 minutes until soft and fragrant.
Stir in 1 tablespoon garlic and 1 tablespoon ginger. Cook for 30 seconds.
Add 250g ground beef and cook until browned. Break apart with a spoon as it cooks.
Mix in carrots, green beans, and sweet corn. Cook for 3-4 minutes until softened.
Season with 1 tsp curry powder, 1 tsp thyme, seasoning cube, salt, and pepper.
Let cook until the mixture thickens and all liquid is evaporated. Set aside to cool completely.
2: Prepare the Wrappers
Use store-bought samosa wrappers or spring roll wrappers. Cut into long strips if needed (about 3 inches wide).
Prepare a simple flour paste by mixing 2 tablespoons flour with 2 tablespoons water to help seal the samosas.
3: Assemble the Samosas
Take one strip and fold the corner over to form a triangle pocket.
Add about 1 tablespoon of filling into the pocket.
Continue folding over to maintain a triangular shape, just like folding a flag.
Seal the end with flour paste. Press lightly to secure.
Repeat with remaining wrappers and filling until finished.
4: Fry Until Golden
Heat oil in a deep pan over medium-high heat to 350°F (175°C).
Gently slide in 3-4 samosas at a time and fry for 2-3 minutes per side or until golden brown and crisp.
Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil
