Keema Samosa | Minced Meat Samosa | Video
This keema samosa is the perfect combo of spicy flavor and crispy texture. It’s the perfect appetizer to serve at any special occasion.
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Servings
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
- Add green peas or chopped green beans and carrots to the keema mixture if you like
Nutrition
Serving: 1g | Calories: 82kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 127mg | Fiber: 1g | Sugar: 1g