Keema samosa - Packed with flavourful and delicious spiced minced meat, these crispy parcels are the non-vegetarian version of classic Indian potato samosas. It’s a great addition to your appetizer menu this holiday season and sensational with your afternoon tea.
As we step into the most magical season of the year, I know everything you'll be thinking about is Christmassy. Christmas food, presents, entertaining- all takes center stage in the holiday season. I know you have a huge to-do list just like me. After all, this is the most special season I've been waiting for the whole year. So, obviously, I'm super excited and a bit stressed out thinking about the upcoming busy weeks.
I strongly believe that food is the center piece of every celebration, and this keema samosa or minced meat samosa is just so perfect for this season. Samosas are Indian-style pastries filled with spiced potatoes or meat. This meat-version of samosa is easy to make, and I can't think of a better way to kick start your party these holidays.
Spiced up minced meat is encased in a crispy puff pastry shell making this samosa amazingly delicious. No wonder this is my simple go-to appetizer for any special occasion.
To make this recipe easy for everyone, I decided to use puff pastry as the outer covering. If you don't want to use puff pastry, there are plenty of other options like filo and spring roll pastry sheets. Samosa leaves that are very similar to puff pastry sheets are available in some Indian grocery stores. Well, whichever pastry you use, the basic idea is to get a very crispy pastry pocket, and most of all, have fun.
While there are so many different varieties of samosas ranging from savory vegetarian ones to decadent sweet treats, this keema samosa is my typical go-to appetizer for a party. I know, my meat-loving friends love this as much as I do. Currently, I'm in love with these delicious meat parcels.
The minced meat filling is super delicious, and is flavored with both whole and ground spices. So perfect!
The rest of the recipe is simple and easy. Cut each puff pastry sheet into nine small squares. Fill them with minced meat or keema. Seal with egg wash. Brush with more egg wash to give a golden hue to the pastries. Bake in the oven until puffed and golden.
I think I have introduced you to yet another showstopper appetizer for this holiday season. Happy cooking!
Keema Samosa | Minced Meat Samosa | Video
Ingredients
Keema mixture:
- 1 tablespoon oil
- 2 dried bay leaves
- 4 cloves
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- ½ cup chopped onions
- 3 garlic cloves chopped
- 1 inch piece of ginger chopped
- 1 large green chili chopped (optional)
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin cumin powder
- 1 teaspoon ground coriander coriander powder
- ½ teaspoon red chili powder depending on your taste
- 500 g keema choose your favourite minced meat – chicken, lamb, mutton, or beef
- 1 tablespoon garam masala
- ¼ cup chopped coriander cilantro leaves
- Salt to taste
Keema samosa:
- 3 puff pastry sheets
Egg wash:
- 1 egg
- 1 tablespoon milk
Instructions
Keema mixture:
- Heat oil in a medium frying pan over medium-high heat. Add bay leaves, cloves, fennel seeds and cinnamon stick. Stir fry for a minute. Add onions, Cook, stirring, for 3-4 minutes or until onions are soft and translucent. Add garlic, ginger and green chilies (if using). Cook for one minute or until aromatic. Add turmeric, cumin, coriander and red chili powder. Stir-fry for another minute.
- Add mince. Season with salt. Cook, stirring to break up mince, for 6-8 minutes or until browned. Add garam masala and coriander (cilantro) leaves. Cook for one minute or until heated through. Remove from heat. Discard bay leaves and cinnamon stick. Allow to cool.
Egg wash:
- Lightly whisk the egg. Stir in milk. Set aside.
Keema samosa:
- Preheat oven to 200C / 400F.
- Line 2 large baking tray with baking paper or parchment paper. (I baked the samosas in 3 batches as I had only one baking tray). Thaw the puff pastry sheets. Place on a floured surface. Sprinkle with more flour. Roll out slightly using a rolling pin. Cut each pastry sheet into 9 equal squares. Place 1tbsp of keema mixture on each square. Brush the edges of the cut squares with egg wash. Fold over and pinch together to form triangles. Place on the prepared trays. Make sure not to overcrowd the trays. Brush the samosas with more egg wash.
- Bake for 20-25 minutes or until golden and puffed.
Video
Notes
Nutrition
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CHCooks says
Super delicious Rose 🙂
Anu - My Ginger Garlic Kitchen says
My husband loves keema and I am sure he would enjoy these samosas. Lovely share, Rose.