Samosas recipe

(85 ratings)

Learn how to make traditional samosas at home with our easy recipe. These Indian restaurant and takeaway favourites are delicious freshly-made

  • healthy
Preparation Time15 mins
Cooking Time35 mins
Total Time50 mins

These samosas are crisp and golden pastry triangles have a spicy curried beef filling and make a tasty starter served with mango chutney or cooling cucumber raita. 

They make a great starters, and if you are serving up to guests, they're such an impressive appetiser to have made yourself. You can prepare them a few hours in advance and deep-fried just before serving, or deep dry them in advance and keep them warm in the oven until your guests are seated. This recipe is suitable for meat-eaters, but if you want to do a veggies version, add 225g frozen diced mixed vegetables to the fried onion instead of the minced beef.


  • 2tsp sunflower oil
  • 1 onion, finely chopped
  • 200g lean minced beef
  • 1 small potato, peeled and finely diced
  • 1tbsp medium curry paste
  • 100ml water
  • 50g frozen peas
  • 2tbsp fresh chopped coriander
  • Salt and freshly ground black pepper
  • 4 large sheets of filo pastry
  • Sunflower or groundnut oil, for deep frying
  • Coriander sprigs, to garnish




  1. Heat the oil in a frying pan and fry the onion for 5 mins. Add the minced beef and fry over a medium-high heat until browned all over then add the potato, curry paste and water and cook for 10 mins, stirring occasionally.
  2. Add the peas and cook for a further 5 mins. Stir in the coriander and season to taste with salt and freshly ground black pepper. Cool.
  3. Cut each filo pastry sheet into 4 long thin strips. Place a teaspoonful of the mince mixture onto the bottom of one pastry strip. Fold over a corner of the pastry to enclose the filling then continue folding the pastry in a triangular shape to the end of the strip. Seal with a dab of water. Repeat to make 16 samosas in total.
  4. Heat the oil in a large deep frying pan until a cube of bread dropped in the hot oil browns in 30 secs. Fry the samosas, a few at a time, for 3-4 mins until crisp and golden brown. Drain on kitchen paper. Serve immediately, garnished with coriander sprigs.

Top tip for making samosas

If you don't fancy deep-frying them, that's fine - you can just bake them in the oven. Simple brush each pastry strip with melted butter before filling and folding then bake at 190°C/375°F/Gas Mark 5 for 15 mins until crisp and golden.

You might also like...