Beef samosas are the perfect party snack—crispy on the outside, juicy and spiced on the inside. These golden triangles are quick to prepare, incredibly flavorful, and great for dipping or sharing. Whether you serve them as appetizers, snacks, or finger food, beef samosas bring bold flavor to any table.
Why You’ll Love This Recipe
Crispy texture with a juicy filling
Just 6 simple ingredients
Ready in under 30 minutes
Great for entertaining or weeknight snacks
Pairs with a variety of dipping sauces
Recipe Origins
Samosas are traditional in South Asian and Middle Eastern cuisines, where they’re known for their triangular shape and savory fillings. This version is inspired by North African flavors and features ras-el-hanout, a rich and aromatic spice blend. Wrapped in brick pastry and pan-fried, these beef samosas offer a unique global twist.
Ingredients
4 brick pastry sheets
240g ground beef
1 white onion
10cl olive oil
1 teaspoon ras-el-hanout
Salt
Pepper
Instructions
1- Finely chop the onion
2- Heat 2 tablespoons of olive oil in a skillet
3- Add onion and ras-el-hanout, sauté for 5 minutes with a pinch of salt
4- Add ground beef and cook for 5 more minutes, breaking it apart
5- Season with pepper and remove from heat
6- Lightly brush both sides of the pastry sheets with oil
7- Cut each sheet into 3 wide strips
8- Place a spoonful of filling at the bottom of each strip
9- Fold into triangles to form samosas
10- Repeat with remaining strips and filling
11- Pan-fry in the remaining oil until golden and crisp
12- Drain on paper towels and serve warm
Nutrition Information
Calories: 420
Fat: 28g
Carbohydrates: 16g
Protein: 18g
Sodium: 300 mg
Quick Facts
Preparation Time: 20 min
Cooking Time: 10 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Best served fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in a 350°F oven for 8–10 minutes to restore crispiness. Do not microwave. Uncooked samosas can be frozen and fried directly from frozen.
Serving Suggestions
Serve with mint yogurt or spicy harissa
Pair with a light salad and fresh herbs
Try soy sauce or sweet chili dip
Add mango chutney for a sweet contrast
Common Mistakes
Overfilling: Makes folding difficult and causes leaking
Too much oil: Results in soggy texture
Undercooking: Pastry stays soft instead of crispy
Skipping seasoning: Leaves the filling bland
Recipe Variations
Cheesy: Add a small cube of cream cheese
Spicy: Mix in chili flakes or diced jalapeño
Vegetable: Add cooked peas or diced potatoes
Indian Style: Swap ras-el-hanout for curry powder
Frequently Asked Questions
Can I bake these instead of frying?
Yes. Brush with oil and bake at 375°F for 15–20 minutes, flipping halfway through.
What if I can’t find brick pastry?
Phyllo dough or egg roll wrappers work, but texture may vary.
Can I prepare them ahead?
Definitely. Freeze them raw, then fry straight from frozen when needed.