Delectable Mince Samoosa recipe (keema samosa)

Cape Malay Mince Samoosa

This Cape Malay Mince Samoosa recipe for crispy pastry pockets filled with fragrant minced beef or lamb meat, onion, coriander and heady spices, is perfection in every bite.

During my childhood I only ever ate the chicken and meat samosas that my mother or my Aunty Gadija made themselves. They had perfected their individual perfect proportions of protein to onions and spices. Every bite was perfection and I never once thought ‘urggh too much onion’.

When my mum’s hands became too painful with arthritis to continue folding her own samosas, she started ordering from her dear friend Mariam. Aunty Mariam made samosas to sell and over the years since I moved to Dubai I have been the recipient of Aunty Mariam’s generosity. Without fail, whenever I visit Cape Town she still sends me back to Dubai with minced beef samosas, chicken samosas and potato samosas.

Aunty Mariam has not been well for a while so I decided that I need to perfect my own samosa recipes. From cracked pastry triangles with the filling spilling out and sticky black residue left after deep frying, I am not impressed with the store bought versions.

 Cape Malay Mince Samoosa

How to make mince samoosa filling

Our meat samosas are similar to Indian Keema Samosa, although we don’t add any peas or potato to the minced meat.

  • Dry fry the minced meat (beef or lamb) until no liquid reminds. My mother always bought steak mince for her samosas because it had just the right amount of fat.
  • Rub finely chopped onions with salt and then blanch with hot water and drain and squeeze out as much liquid as possible. This will remove what my mum referred to as ‘wild onion taste’.
  • Basic spices like garlic, ginger, cumin powder and NO garam masala.

Cape Malay Mince Samoosa recipe ingredients

Top tips when making home made mince samoosas

  • Use a clean unused fabric kitchen towel for squeezing the liquid from  the onions. I found that cheesecloth works for small batches of onion but you may require a tea or dish towel for bigger amounts . Soak the bag in soapy water immediately after use to remove the smell and yellow onion stains.
  • Don’t use the onion cloth for anything else and when it has dried, store it in a ziplock bag for future use.
  • When folding a minced meat samosa make sure the filling is tightly packed but not overfilled and that the pastry can be folded over to make a tight corner.
  • Check that all the corners are tight and small enough to hold any back any small fragments of filling. If the corners are wide open the filling will escape during frying and turn black in the oil. Remove any burnt bits with a skimmer or spider strainer.
  • When removing the cooked samosas from the oil let them drain on a plate or baking sheet lined with kitchen paper towel.
  • Do not stack the hot samosas against or on top of each other as the steam and heat will cause the pastry to become soft.
  • The uncooked samosas can be frozen for 3-6 months if you do not want to use them immediately. I normally pack 10-12 samoosas laying flat in a ziplock bag and then freeze. It takes up less space this way.
  • Defrost in the fridge before use in summer and on the counter for a few hours during winter.

Cape Malay Mince Samoosa folding

How to make samosa pockets

There are two ways to fold samosas using pastry strips, and you should use the method you find easiest. While you are folding the samosas ensure that the unused pastry sheets are covered with a clean damp tea towel to prevent them drying out and cracking.

Method 1

  • Fold one end of the strip over and fold it over again to form a triangle pocket. Spoon in the minced meat filling then fold over the long end until the triangle is sealed and the corners are tight. Smear the glue across the last portion to seal the samosa.

Method 2

  • Lay the samosa strips on the work surface and spoon on a bit of the minced meat filling. Fold over the short edge to form a triangle and keep folding towards the long end until a short piece remains. Smear the glue across and seal. Ensure that all the corners are tightly sealed.

Cape Malay Mince Samoosas folded

How to make crispy mince samoosas

Minced meat samosas can be deep fried, shallow fried or baked from frozen and will stay crispy as long as they are properly drained of oil after frying and not piled on top of each other. The heat and steam will make the pastry soft.

Serve your delicious crispy mince samoosas with spicy chutney or samoosa dip.

how to cook frozen samosas

How to Deep Fry mince samoosas

  • Heat the oil in a deep fat fryer or deep saucepan on medium high until the temperature is between 170C-185C.
  • Test if the oil is hot enough by inserting the back of a wooden spoon into the oil and if bubbles form around it you can start frying.
  • Take each room temperature samoosa and lightly press against the sides to puff them up, taking care not to press too hard and split the pastry.
  • Place the samosas carefully in the oil and fry for 3-4 minutes on each side or until golden.

How to Shallow fry mince samoosas

  • Heat the oil on medium heat in a shallow frying pan.
  • Test if the oil is hot enough by inserting the back of a wooden spoon into the oil and if bubbles form around it you can start frying.
  • Take each samoosa and lightly press against the sides to puff them up, taking care not to press too hard and split the pastry.
  • Place the samoosas carefully in the oil and fry until golden then turn and fry until the second side is the same color.
  • The samoosas will be darker where the pastry is closer to the cooking surface of the pan.

How to Bake mince samoosas

  • Heat the oven to 200 Celcius / 180 Fan / 390 F / Gas Mark 4 about 10 minutes before you want to bake your mince samosas.
  • Line a baking sheet with parchment paper and lightly spray or brush the paper with oil.
  • Place the meat samosas on the parchment paper and brush or spray the top with a light coating of oil.
  • Bake for 8-10 minutes then flip them over and bake for another 8-10 minutes or until golden and crispy.

How to cook frozen samosas

  • If deep or shallow frying from frozen, put the mince samoosas into cold oil and it will heat up together with the oil. This ensures that the samoosa pastry doesn’t burn while the filling remains cold.
  • Fry on both sides until golden.

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Cape Malay Mince Samoosa

Cape Malay Mince Samoosa recipe (beef or lamb)

Razena Schroeder
This Cape Malay Mince Samoosa recipe for crispy pastry pockets filled with fragrant minced beef or lamb meat, onion, coriander and heady spices, is perfection in every bite.
5 from 16 votes
Prep Time 20 mins
Cook Time 30 mins
Samosa folding 30 mins
Total Time 1 hr 20 mins
Course Appetiser
Cuisine Cape Malay
Servings 25
Calories 124 kcal

Ingredients
  

Onions

  • 7.5 ml salt
  • 1 large onion, finely chopped

Filling

  • 500 grams minced beef or lamb
  • 10 ml grated garlic or garlic paste approximately 2 teaspoons
  • 5 ml grated ginger or ginger paste approximately 1 teaspoon
  • 2.5 ml turmeric powder approximately 1/2 teaspoon
  • 5 ml chili powder approximately 1 teaspoon
  • 5 ml coriander powder approximately 1 teaspoon
  • 5 ml cumin powder approximately 1 teaspoon
  • 1 red chilli, sliced
  • 250 ml fresh coriander leaves and stems

Assembly

  • 70 grams cake flour approximately 125 ml or 1/2 cup
  • 30 ml water
  • 25 samoosa pastry sheets

Instructions
 

Onions

  • Peel and finely chop the onions then place into a rice colander.
  • Rub the onions with salt and let sit for 5 minutes then pour over a kettle of boiling water and allow to drain.
  • Squeeze out the excess moisture from the onions by placing it in a clean unused tea towel, and turning the edges tight.

Filling

  • Heat a high sided frying pan on medium high without oil and add the minced beef or lamb.
  • Cook the minced meat until it is crumbly and no liquid remains. This may take about 20 mins on medium high.
  • Add the garlic, ginger, turmeric, chili powder, coriander and cumin powder and sliced chilli and cook through for 5 minutes.
  • Add the drained chopped onions and stir to combine thoroughly then remove from heat. You don't need to cook the onions more than that.
  • Place the mixture into a rice colander over a bowl and allow to cool and drain of excess liquid.
  • When the mixture is completely cool, chop the coriander and stir through before filling the samosas. Use a sharp knife so the coriander doesn't bruise and turn brown.

Assembling the samosa

  • Mix the flour and water for the glue when the chicken filling is cool and you are about to assemble.
  • Take the short end of the samoosa pastry strip and fold across until it is aligned with the long end and fold over once more to make a triangle shaped pocket.
  • Fill the pocket with one tablespoon of samoosa filling. Use more or less depending on the width of the samoosa pastry strips.
  • Fold the long end of the pastry strip over the pocket and continue folding the triangle until only a short flap remains.
  • Use your finger or the back of a teaspoon to spread samoosa glue onto the pastry strip.
  • Fold the glued section against the triangle and ensure that all the corners are tight.
  • Deep fry in hot oil and serve immediately.

Nutrition

Calories: 124kcalCarbohydrates: 14gProtein: 6gFat: 5gSaturated Fat: 2gCholesterol: 16mgSodium: 247mgPotassium: 151mgFiber: 1gSugar: 1gVitamin A: 756IUVitamin C: 6mgCalcium: 25mgIron: 1mg
Keyword egg free recipe, make-ahead, spicy
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15 Comments

  • Reply
    Jasmine Martin
    June 28, 2020 at 4:28 am

    These look so tasty! I am going to have to try this recipe soon. I know these are going to taste delicious!

  • Reply
    WorldInEyes
    June 27, 2020 at 7:05 pm

    Samosa are mine fav ever and i mostly cook them at home..This recipe is quite different and unique,..Will love to check this out..Thanks for sharing…

  • Reply
    aisasami
    June 27, 2020 at 5:10 pm

    I looooooooooooove eating Samosas! It is my favorite thing with curry. I have to try to make this!

  • Reply
    Elle
    June 27, 2020 at 4:53 pm

    I’ve been vegetarian for 20 years and the food I love the most is vegetarian samosas. They are delicious!

  • Reply
    solrazo.com
    June 27, 2020 at 4:37 pm

    I just learned about this now, Samoosa is completely new to me but it looks delicious..

  • Reply
    tweenselmom
    June 27, 2020 at 2:01 pm

    It’s my first time hearing about mince samoosas and they honestly look delicious! The photos are also pretty and makes me want to taste them..I’m glad you shared the recipe with us, I’ll definitely try making them sometime!

  • Reply
    Alexis
    June 27, 2020 at 3:45 am

    These look absolutely delicious! I’ll definitely be trying these this week.

  • Reply
    Krysten Quiles
    June 27, 2020 at 2:33 am

    OMG those look absolutely AMAZING. And not super hard to make either. I would totally be down to try this recipe.

  • Reply
    Celebrate Woman Today
    June 27, 2020 at 12:28 am

    Looks so delicious. You make it look so easy how to make these morsels.

  • Reply
    chad
    June 26, 2020 at 11:32 pm

    I would love to make this at home but I’ve always thought Samoosa is very technical and above my pay grade! I can’t wait to try your recipe.

  • Reply
    Melanie
    June 26, 2020 at 7:06 pm

    Looks so yummy! I need to expand my cooking skills and try this!

  • Reply
    Rosey
    June 26, 2020 at 6:37 pm

    I have never made these for the family. I bet they would be well received.

  • Reply
    Marie Phillips
    June 26, 2020 at 9:16 am

    These look amazing. I can’t wait to try them. I know my kids will love them too! We will be doing beef with ours!

  • Reply
    Margaret | Live Like No One Else
    June 26, 2020 at 7:34 am

    These look absolutely amazing. Funny how each culture kind of has a similar food. I’m Polish and we make Pierogi. They come with all kinds of fillings, but meat is always my favorite. Would love to try yours. I love fried foods.

  • Reply
    Kristyn
    June 26, 2020 at 4:20 am

    I’ve never heard of samoosa’s, and I’m bummed that I haven’t! I am going to have to try these!

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