Go Back
Meat Samosa

Meat Samosa

Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Cuisine India
Servings 4
Calories 280 kcal


  • For the filling:
  • 250 gr. minced meat
  • 1 medium onion cut into small pieces
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground black pepper
  • 2 tablespoons fresh coriander leaves finely chopped
  • 1 fresh green chilli finely chopped
  • 2 teaspoons of corn-starch or all-purpose flour to bind the filling

For the Samosas:

  • Phyllo pastry
  • 3 tablespoons flour to make a paste
  • Oil for frying


  • Preparation of the filling:
  • Heat the oil in a frying pan. Add the minced meat, ginger-garlic paste, salt, and all the spices.
  • Fry the meat for a few minutes and add water (about half a cup). Cook the meat over medium heat.
  • When the water has been absorbed, add the chopped onion and coriander. Sauté for a few minutes until the onion becomes transparent.
  • Add flour to this mixture and fry for another minute. The flour helps to bind the mixture and so it will be easier when stuffing.

Preparation of the Samosas:

  • Place a Phyllo pastry and cut into 3 strips about 6-7cm wide.
  • Mix the flour with a little bit of water to make a paste. This paste will serve to seal the pastry.
  • Take a corner of a phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Fold the rest of the strip until forming a triangle (see photo). When you reach the end of the strip, spread a little flour paste onto the edges and seal well. Set aside and cover it with a damp kitchen towel or plastic wrap. Continue with the remaining Samosas.
  • When you have all the Samosas ready, fry them over medium-high heat until golden and crisp.
  • Remove and allow them to drain the excess oil on a kitchen paper before serving.
  • Serve them hot with Mint sauce or ketchup.


Tips and tricks:

  • For the filling, I use flour because it helps to bind the mixture that makes easier the filling process for the Samosas.
  • Phyllo pastry dries very fast, so you have to make sure to cover them with a damp kitchen towel or plastic wrap while making the Samosas.
  • This time I use Phyllo pastry which I usually buy from the Asian store. I find them more flexible and stretchier which makes it easy to fold the Samosa in comparison with the usual Phyllo pastry that we find in the supermarkets.
  • I have another Samosa recipe with the regular Phyllo pastry where I explain how to fold and filled the Samosas without breaking.
  • Also, you can make homemade Samosa dough. You can find how to make it in my recipe “vegetable Samosa”.