Golden Samosas

These golden, crispy samosas combine two delicious fillings: a warmly spiced beef mixture and creamy Camembert cheese. Wrapped in delicate filo pastry and baked until perfectly crisp, they make an excellent appetizer, snack, or party food. Serve with a selection of dipping sauces for a variety of flavor experiences, from sweet and spicy to cooling and herbaceous.

Makes: About 24 samosas
Preparation Time: Under 45 minutes

Ingredients

Spiced Beef Filling

• 300 g (10.5 oz) ground beef
• 1 tbsp vegetable oil
• 3 garlic cloves, finely grated
• 1 tbsp freshly grated ginger
• 1 tbsp ground coriander
• 1 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 1 bunch fresh coriander (cilantro), finely chopped
• Sesame seeds (optional)

Camembert Filling

• 2 Camembert cheeses (125 g / 4.4 oz each)
• Cut each cheese into 12 pieces

Pastry

• 6 sheets filo pastry (approximately 125 g total)
• Olive oil for brushing

Pastry Glue

Option 1 – Flour Paste (Traditional)

• 2 tbsp all-purpose flour
• 1½ tbsp water

Mix until smooth.

Option 2 – Water

Simply brush the edge of the filo with water.

Option 3 – Melted Butter

Brush the final flap with melted butter before sealing.

Option 4 – Egg Wash

Beat 1 egg with 1 tbsp water and brush onto the edge for a stronger seal and extra golden color.

Equipment

• Frying pan
• Wooden cutting board
• Cast Iron Serving Pan

Instructions

1. Prepare the Oven

• Preheat the oven to 200°C (400°F).
• Lightly oil a baking tray.

• Heat the oil in a frying pan over medium-high heat.
• Cook the ground beef until browned.
• Stir in the garlic and ginger and cook for another minute.
• Season with ground coriander, cumin, salt, and black pepper.
• Remove from heat and allow the mixture to cool slightly.
• Fold in the chopped coriander (cilantro).

• Cut each Camembert into 12 equal pieces.
• Set aside.

• Lay out the filo sheets and cut each sheet into 3-4 strips across the width.
• Keep the strips covered with a slightly damp kitchen towel to prevent them from drying out.

• Place a filo strip with the short end facing you.

Beef Samosas

• Place a spoonful of beef filling at the bottom of half of the strips.

Camembert Samosas

• Place 2 pieces of Camembert at the bottom of the remaining strips.

Fold (images and video below)

• Fold the lower right corner diagonally over the filling to form a triangle.
• Fold upward once to create a rectangle again.
• Fold the lower left corner diagonally across.
• Continue folding in a triangle pattern until the strip is used up.
• Brush the final flap with your preferred sealing method and press gently to close.
• Repeat with the remaining strips.
• Arrange the samosas on the prepared baking tray and brush lightly with olive oil.
• Sprinkle with sesame seeds. 

• Bake in the center of the oven for 12–15 minutes, or until golden brown and crisp.
• Serve immediately.

Homemade Samosa Dough (For Frying)

For a more traditional samosa, use homemade pastry instead of filo.

Ingredients

• 250 g (2 cups) all-purpose flour
• ½ tsp salt
• 4 tbsp vegetable oil or ghee
• 90–120 ml (6–8 tbsp) water

Instructions

1. Combine flour and salt.
2. Rub in the oil or ghee until the mixture resembles coarse crumbs.
3. Add water gradually and knead into a firm dough.
4. Cover and rest for 30 minutes.
5. Divide into 6 balls.
6. Roll each ball into a thin oval.
7. Cut each oval in half.
8. Form a cone, fill, and seal with water.
9. Deep-fry at 160–170°C (320–340°F) until golden and crisp.

This dough produces the classic flaky, bubbly exterior associated with traditional fried samosas.

Additional Filling Suggestion

Spiced Potato & Pea Filling (Vegetarian)

• 400 g potatoes, boiled and mashed
• 100 g peas
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chili flakes
• Salt to taste
• Fresh coriander (cilantro)

Instructions

1. Heat the oil and cumin seeds.
2. Add the spices and peas.
3. Stir in the potatoes and coriander.
4. Allow to cool before filling the samosas.

Dipping Sauces

Sweet Chili Sauce

A simple sweet and mildly spicy dip that pairs well with both the beef and Camembert fillings.

Sweet, tangy, and slightly spiced.

Ingredients

• 3 tbsp tamarind paste
• 100 ml (⅓ cup + 1 tbsp) water
• 3 tbsp brown sugar
• ½ tsp ground cumin
• ½ tsp salt

Method

1. Simmer for 5–10 minutes until slightly thickened.
2. Cool before serving.

Coriander & Mint Raita-Style Dip

A fresh, cooling yogurt dip inspired by classic South Asian raita.

Sweet, fruity, and mildly spiced. A classic accompaniment to samosas and other Indian snacks.

Sriracha Mayo

Mix:

• 3 tbsp mayonnaise
• 1 tbsp Sriracha

A creamy, spicy dip that works particularly well with the Camembert-filled samosas.