Keema Samosa Recipe – Beef Mince & Pea Filled Pastries

Last Updated on 4 months by Neha Deshmukh

Keema Samosa Recipe – Beef Mince & Pea Filled Pastries

Hello friends! If you’ve ever craved that perfect, crispy, flavour-packed samosa, you’re in the right place. Today, I’m sharing my family’s favourite Keema Samosa recipe – a delightful twist on the classic, using a savoury beef mince filling. Trust me, once you try these, you’ll be making them again and again!

Why You’ll Love This Recipe

These aren’t your average samosas. We’re swapping out the traditional lamb or potato filling for a wonderfully spiced beef mince (keema) and sweet pea mixture. It’s a little different, incredibly delicious, and always a hit. Plus, the flaky pastry and aromatic filling make these perfect for parties, snacks, or even a comforting treat on a rainy day. They take a little effort, but honestly, the reward is so worth it.

Ingredients

Here’s what you’ll need to create these little pockets of joy:

• 400gm beef mince
• 1 tsp ginger garlic paste
• 2 green chilies, finely chopped
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp black pepper powder
• ½ tsp garam masala powder
• ½ tsp cumin powder
• 1 small onion, finely minced
• 2 tbsp tomato paste
• ½ cup green peas (frozen is fine!)
• Salt to taste
• 1 tbsp olive oil
• 14 samosa patties (you can find these ready-made at most Indian grocery stores)

Ingredient Notes

Let’s talk ingredients! Using beef mince in samosas is a bit of a departure from the usual lamb or potato, but it adds a lovely richness. Don’t be afraid to experiment!

Samosa pastry itself can vary regionally. Some are super flaky, others a little more dense. I prefer the ready-made patties as they save a lot of time, but feel free to make your own if you’re feeling ambitious.

And that garam masala? It’s the heart and soul of this recipe. Different brands and even homemade blends can vary quite a bit. I like a blend that’s heavy on cardamom and cloves – it really complements the beef.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the beef mince, ginger garlic paste, chopped green chilies, turmeric powder, red chilli powder, black pepper powder, garam masala powder, cumin powder, minced onion, tomato paste, peas, and salt. Get your hands in there and really mix it all up well.
2. Now, cover the bowl and let the mixture marinate for about 10 minutes. This allows all those lovely spices to really get to know the beef.
3. Heat the olive oil in a saucepan over medium-low heat. Add the marinated mince mixture and cook, stirring occasionally, until the meat is fully cooked and the mixture is dry. This usually takes about 20-25 minutes. Don’t rush this step – you want all the moisture to evaporate.
4. Once cooked, take the keema off the heat and let it cool completely. This is important, otherwise it will melt the pastry!
5. Now for the fun part – filling the samosa patties! Take a spoonful of the cooled keema mixture and carefully fill each samosa patty, shaping it into a neat triangle. Don’t overfill them, or they might burst during frying.
6. Heat enough oil for shallow frying in a pan. Once hot (but not smoking!), carefully place the samosas in the oil, a few at a time.
7. Fry them until they’re golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
8. Remove the samosas from the oil and place them on a paper towel-lined plate to drain any excess oil.
9. Serve immediately while hot and crispy!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy samosas.
• Make sure the keema filling is completely cool before filling the patties.
• For extra flavour, you can add a squeeze of lemon juice to the keema filling after it’s cooked.
• If you’re using frozen peas, make sure they’re thawed before adding them to the keema mixture.

Variations

I love to play around with this recipe! Here are a few ideas:

• Vegan Adaptation: Swap the beef mince for a plant-based mince alternative. There are some great options available now!
• Gluten-Free Adaptation: Use gluten-free samosa pastry. It might be a little trickier to find, but it’s worth it if you have dietary restrictions.
• Spice Level Adjustment: Adjust the amount of green chilies and red chilli powder to suit your taste. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These are amazing for Ramadan or Eid gatherings. Everyone always asks for the recipe!

Serving Suggestions

Keema Samosas are delicious on their own, but they’re even better with a side of chutney or dip. I love serving them with mint-coriander chutney, tamarind chutney, or even just a dollop of ketchup. A simple onion salad also makes a lovely accompaniment.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in the oven or air fryer for a few minutes to crisp them up.

FAQs

1. What is the best way to seal samosa patties to prevent bursting during frying?

Make sure you don’t overfill the patties! And gently press the edges together to create a tight seal. A little water brushed along the edges can also help.

2. Can I make the keema filling ahead of time? If so, how should I store it?

Absolutely! You can make the keema filling a day or two in advance. Store it in an airtight container in the refrigerator.

3. What is the difference between garam masala blends, and which one is best for keema samosas?

Garam masala blends vary widely depending on the region and the spices used. For keema samosas, I recommend a blend that’s rich in cardamom, cloves, and cinnamon.

4. Can I bake these samosas instead of frying them? What adjustments should I make?

Yes, you can! Brush the samosas with a little oil and bake them in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until golden brown. They won’t be quite as crispy as fried samosas, but they’re still delicious.

5. What chutneys or dips pair best with keema samosas?

Mint-coriander chutney, tamarind chutney, and even a simple yogurt dip are all fantastic choices.

Enjoy making (and eating!) these Keema Samosas. I hope they bring as much joy to your table as they do to mine! Let me know in the comments how they turn out.