How to make Samosas

These 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 can be prepared a few hours in advance and deep-fried just before serving. If you prefer to bake the samosas, brush each pastry strip with melted butter before filling and folding then bake at 190 C /375 F or gas marke 5 for 15 minutes until crisp and golden.


2 tsp sunflower oil

1 onion, finely chopped

200g lean minced beef

1 small potato, peeled and finely diced

1 tbsp medium curry paste

100 ml water

50 g frozen peas

2 tbsp 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

Makes:16                prep time:15 mins                    Cooking time:35 mins                    total time:50 mins


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 seconds. Fry the samosas, a few at a time, for 3-4 minutes until crisp and golden brown. Drain on kitchen paper. Serve immediately, garnished with coriander sprigs.