A easy American adaptation of samosas. Baked for less fat and less mess. These are also good with just potatoes; replace meat with 1 extra cup of potatoes.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
8 samosas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.

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  • Heat oil in a large skillet over medium-high heat. Saute potato and onion in hot oil until onion is translucent, about 5 minutes.

  • Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Season beef mixture with 2 1/2 tablespoons curry powder, garlic, ginger, salt, and pepper.

  • Pour chicken stock over the beef mixture; add peas and stir. Bring mixture to a simmer and cook until the stock is nearly evaporated and the potatoes are tender, 4 to 5 minutes.

  • Moisten edges of each pie crust triangle with wet fingers. Spoon about 1/3 cup of the beef mixture into the middle of each dough piece. Fold dough over the filling into a triangle; crimp edges together with a fork to seal beef inside the triangle. Arrange samosas onto the prepared baking sheet.

  • Beat egg with turmeric and 1/4 teaspoon curry powder in a bowl; brush over the samosas.

  • Bake samosas in preheated oven until golden brown, about 20 minutes.

Nutrition Facts

731 calories; protein 20.8g 42% DV; carbohydrates 62.3g 20% DV; fat 44.8g 69% DV; cholesterol 81.9mg 27% DV; sodium 1045.7mg 42% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/03/2014
This was a very good samosa filling recipe. I will say that I wanted a "pie" recipe because I already had a pie crust to fill, so I didn't make the individual samosas, but I followed the recipe for the filling almost to the letter (didn't have peas, so used a can of corn, and used a full pound of ground beef). The flavor was amazing! Not too spicy, just the right amount of sweetness. I used a frozen pie crust, thawed out, then topped it with a refrigerated pie crust, brushed with the egg wash indicated here. I got rave reviews from my boyfriend - a staunch traditional meat pie guy - and my two adult children, one of which is a big fan of curry and samosas, in particular. I will make this again, next time trying with individual crusts. It was easy, you must try this, even if you think you don't like this kind of food. Read More
(4)

Most helpful critical review

Rating: 1 stars
01/05/2016
I used 2 1/2 teaspoons curry powder and it was plenty spicy! Read More
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/02/2014
This was a very good samosa filling recipe. I will say that I wanted a "pie" recipe because I already had a pie crust to fill, so I didn't make the individual samosas, but I followed the recipe for the filling almost to the letter (didn't have peas, so used a can of corn, and used a full pound of ground beef). The flavor was amazing! Not too spicy, just the right amount of sweetness. I used a frozen pie crust, thawed out, then topped it with a refrigerated pie crust, brushed with the egg wash indicated here. I got rave reviews from my boyfriend - a staunch traditional meat pie guy - and my two adult children, one of which is a big fan of curry and samosas, in particular. I will make this again, next time trying with individual crusts. It was easy, you must try this, even if you think you don't like this kind of food. Read More
(4)
Rating: 5 stars
10/07/2014
This was absolutely amazing. It definitely had the flavor of traditional samosas. Because the crust was baked it reminded me more of a personal meat pie. No complaints about that though. They were still amazing. I will definitely be making these again. Much healthier than deep fried that is for sure. Read More
(1)
Rating: 5 stars
10/04/2015
I would give this a 4.75 if I could. I loved the recipe but I feel like using beef is a kick against Indians being that the vast majority are anti-beef and this is supposed to be an Indian dish. That said we used the same amount of meat but used lamb (100 times better than beef anyways!). I also wanted to attempt a gluten-free version but the dough was not capable of folding over nicely. Thus I made a lamb samosa pie thanks to this recipe and it was amazing! Simmering all the excess liquid out as much as possible made all the difference. (I've posted the image for those interested.) This was a huge hit with my family we're Indian and I had a ton of people jealous it looked and tasted so amazing. Loved it. Thank you! Read More
(1)
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Rating: 4 stars
09/01/2015
Good one easy to play with by using different veggies and meats Read More
(1)
Rating: 5 stars
03/13/2017
OMG this was SO delicious. As usual I es generous with my spices. I LOVED the option to make as a pie - my family did as well! They said 'when can you make this again!?" Read More
Rating: 4 stars
02/14/2017
I really like this dish. The reason for 4 stars is that using molded pie crusts was kind of a disaster - it broke into pieces and wouldn't fold over at all. I ended up putting the filling in a pie plate instead but it was still good! Next time I will use pre-made dough that I roll out myself. Read More
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Rating: 5 stars
04/04/2016
Will definitely make again. Used a homemade wrap recipe and served with chutney - fabulous. Love the egg-tumeric-curry glaze! Read More
Rating: 5 stars
07/28/2020
I gave this 5 stars, because of the baking method is my preference. I cheated and used tortilla wraps and filled with meat/potato mixture and shredded mozzarella cheese. Yumm! Next time I'll make my own pie pastry and bake them! Read More
Rating: 4 stars
04/05/2017
tasty and easy. Used the 2.5 tablespoons of curry as noted in the directions... will cut this back the next time. Read More
Rating: 1 stars
01/05/2016
I used 2 1/2 teaspoons curry powder and it was plenty spicy! Read More