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–+ servings

Beef Mince Samosa Filling

This fragrant and savory beef mince samosa filling is inspired by the vibrant street food of South Asia. With warming spices, tender ground beef, and a touch of fresh herbs, this filling is perfect for making crispy samosas that crackle on the first bite. It’s a timeless snack that's been savored across regions from Pakistan to India and now graces tables worldwide. This version balances bold spice with a delicate texture meant to complement flaky pastry. Whether you’re deep-frying or baking your samosas, this filling will deliver every time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Indian
Servings 10 samosas
Calories 105 kcal

Equipment

Large non-stick skillet
Wooden spoon or spatula
Fine mesh sieve
Cutting Board
Chef’s Knife
Mixing Bowl
Mixing bowls

Ingredients
 
 

Beef Mince Samosa Filling

  • Vegetable oil1 tablespoon vegetable oil - or any neutral oil
  • Ripe yellow onion on a white background1 medium yellow onion - finely chopped
  •  
    2 teaspoons fresh garlic - minced
  •  
    1 teaspoon fresh ginger - grated or minced
  • Raw meat mince1 pound ground beef - 85% lean for flavor and texture
  •  
    1 teaspoon ground cumin
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Turmeric powder on white background.½ teaspoon turmeric powder
  • Heap of ground cinnamon and cassia cinnamon sticks¼ teaspoon ground cinnamon
  • Kosher salt1 teaspoon kosher salt - adjust to taste
  • Ground black pepper pile, paths, top½ teaspoon ground black pepper - fresh cracked for best flavor
  •  
    ½ cup frozen green peas - thawed before use
  •  
    2 tablespoons fresh cilantro - finely chopped

Instructions
 

  • In a large non-stick skillet over medium heat (350°F / 175°C), add the vegetable oil. Once shimmering, add chopped onions and sauté for about 5–6 minutes until golden brown and fragrant.
  • Stir in the minced garlic and ginger, continuing to cook for another 1–2 minutes until aromatic but not burned.
  • Add the ground beef to the skillet, breaking it up with a spatula. Cook for around 7–8 minutes until browned and no pink remains. Drain excess fat carefully if needed.
  • Sprinkle in cumin, coriander, turmeric, cinnamon, salt, and black pepper. Mix well, cooking the spices with the beef for an additional 1–2 minutes to bloom their flavors.
  • Stir in the thawed green peas and cook for another 3–4 minutes until they're soft but still bright green.
  • Remove from heat, sprinkle fresh chopped cilantro and let cool slightly before using as a samosa filling. The mixture should be moist but not wet for optimal wrapping.

Notes

For a spicier version, add a finely chopped green chili with the onion. You can substitute ground beef with ground lamb or even lentils for a vegetarian twist. Ensure the filling is cool before wrapping for best results.

Nutrition

Calories: 105kcalCarbohydrates: 3gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 264mgPotassium: 193mgFiber: 1gSugar: 1gVitamin A: 64IUVitamin C: 4mgCalcium: 16mgIron: 1mg
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