Indian Beef Samosas with Mint Chutney Dip


2 tbs canola oil
1 onion, minced
2 tsp fresh ginger, minced
3/4 lb of ground chuck
1 tbs curry powder
1 tomato, peeled and chopped
1 potato, cubed
1 tbs fresh mint, chopped
6 sheets of puff pastry
1 egg yolk, lightly beaten
1 tbs cream
Mint Chutney Dip:
1 cup fresh mint leaves
4 scallions
1 red chili, seeded and chopped
dash of kosher salt
1 tbs lemon juice
2 tsp super fine sugar
1/4 tsp garam masala


  • Heat the oil in a large saute pan, add the onions and ginger and cook over medium heat for 3 to 5 minutes or until the onions are soft.
  • Add the ground chuck and curry powder and stir over high heat until the beef ans browned.
  • Add 2 tsp of kosher salt and the tomato and cook, covered for 5 minutes.
  • Add the potato and 3 tbs water and cook, stirring for 5 minutes.
  • Remove from the heat,  cool then stir in mint.
  • Pre-heat oven to 400 degrees.
  • Roll the pastry out on a floured surface,the use a cookie cutter to cut into 6 inch circles.
  • Once you cut the circles then cut in half.
  • Form cones by folding each in half and pinching the sides together.
  • Spoon 2 tsp of the meat mixture into each cone.
  • Pinch the top edges together to seal.
  • Place on a lightly greased baking tray.
  • Beat the egg yolk with the cream  and brush over the pastry.
  • Bake  for 10-15 minutes or until puffed and golden brown.
  • Serve with Mint chutney dip.
  • To make the dip, roughly chop the min leaves, scallions and chilies and place in a food processor or blender with 3 tbs of water and the remaining ingredients.
  • Mix completely and serve with the hot samosas.




20 min


15 min


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