A few weeks ago, I introduced the first version of this recipe, so the Baked Meat and Vegetable Samosas couldn’t be missing! A simple appetizer, colorful, crispy; or an intensely flavored main course, fragrant, and full of taste! You choose whether to start or finish a dinner with the Vegetable and Meat Samosas; I can only tell you that they are delicious!
As always, I present to you an easy recipe, quick and delicious, an adaptation of the classic Indian or African Samosas, which are fried in plenty of vegetable oil, super spicy, and with homemade dough. My recipe is indeed quicker, we buy phyllo dough directly from the supermarket, the filling is our free choice, as are the spices to add for an extra touch to this recipe.
So have fun with cumin, coriander, curry, paprika, ginger, or other spices available to you! I used my favorites, the ones I usually use at home and are always present in my pantry!
Before moving on to the homemade Samosa recipe, I remind you that you can also make other recipes with phyllo dough. You can find them below. Each link is clickable and will take you directly to the recipe you chose to read. From Baked Vegetarian Samosas, to Phyllo Dough Cones with Cream and Pistachio, an easy and super tasty dessert, which you won’t be able to do without anymore. Then there are chocolate sticks, feta rolls, and the most classic and famous Spring Rolls!
I’ll see you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day, an unmissable appointment of my day, to greet all of you who have been following my recipe blog for years!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven
- Cuisine: African
- Seasonality: All seasons
- Energy 73.29 (Kcal)
- Carbohydrates 8.89 (g) of which sugars 0.54 (g)
- Proteins 3.39 (g)
- Fat 2.64 (g) of which saturated 0.79 (g)of which unsaturated 1.15 (g)
- Fibers 0.83 (g)
- Sodium 113.20 (mg)
Indicative values for a portion of 36 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Meat and Vegetable Samosas
- 1 roll phyllo dough
- 2 potatoes (medium large)
- 1 stalk celery
- 2 carrots (not too large)
- 1 white onion (not too large)
- 150 g ground beef
- 50 g peas
- to taste extra virgin olive oil
- 1 coffee cup water
- 1 pinch salt
- 1 pinch pepper
- to taste cumin
- to taste turmeric
- to taste ginger (powdered)
- to taste coriander (either powdered or seeds)
- to taste curry
Tools for Meat and Vegetable Samosas
- 1 Pan
- 1 Saucepan
- 1 Peeler
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Brush
- 1 Small Bowl
- 1 Baking Tray
- 1 Parchment Paper
- 1 Oven
- 2 Spoons
Recipe Steps for Baked Meat and Vegetable Samosas – Ethnic Appetizer
Bring water to a boil in a saucepan, then start boiling the peas for a few minutes and then the potatoes with their skin. We’ll then pass the peas in plenty of cold water or with some ice if you have it. After about ten minutes of cooking, we’ll cool the potatoes in the same way.
Then take all the vegetables and put them on a wooden cutting board. Meanwhile, place a non-stick pan on the burner, add a drizzle of extra virgin olive oil, and then the ground meat. Cook the ground meat for about 10 minutes. Then let it cool, and focus on the vegetables.
With a peeler, remove the skin from the now-cold potatoes, peel the carrots too, and cut into slices and then small cubes both the potatoes and the carrots. Remove the skin from the onion as well and cut it into slices and then cubes. Do the same with the celery stalk. Now we have all the ingredients ready to proceed.
Put all the cut ingredients in a bowl or on a tray, add the now-cold cooked ground meat. Start seasoning the samosa filling. Add the salt, pepper, curry, cumin, coriander, ginger, and turmeric. If you don’t like one or more of these spices, change them according to your taste. Mix everything with two spoons and keep it nearby on the work surface.
Turn on the oven in static mode at 180 degrees. Pour some water and extra virgin olive oil or vegetable oil into a small bowl. We’ll use them to brush the surface of the samosas with a kitchen brush. Take a baking tray and put a parchment paper sheet inside. Unroll the phyllo dough and keep a sharp knife close to you, preferably without a serrated blade. We are ready to fill and then close the stuffed samosas with meat and vegetables.
Take one sheet of phyllo dough at a time, fold it in half; this will double the crispness of the samosas. Place some filling on the base, trying to keep it all on one side of the phyllo dough. Now fold into a triangle; in the video recipe, this step is shown very clearly, so I recommend watching it if you’re not sure how to close the samosas.
Brush the surface with the oil mixed with water and place the samosas in the tray one by one. I baked three trays with a total of 18 samosas, because the phyllo dough was already opened, I had used it for other recipes, so if you use a sealed package you will get many more stuffed samosas.
Bake and let cook for about 20 – 25 minutes, the phyllo dough should become golden and crispy. Remove the Baked Meat and Vegetable Samosas, serve them nice and warm to your family, friends, or guests you decided to invite for the appetizer or dinner!
All that’s left is to wish you bon appétit, remind you that I’m waiting for you every day here in my kitchen with many easy, quick, and delicious recipes like this one!
I hope you enjoyed this recipe, remember that you can sign up to the group or the Facebook fan page so you don’t miss any new recipes!
Recipe Tips and Variations
As mentioned before, you can change the meat in the filling, using mixed ground meat, chicken, turkey, pork, basically whatever you already have in your fridge or like the most.
The same goes for the vegetables or produce, if you don’t like or don’t have the ones I used, feel free to change them without any problem. Simply choose other vegetables or produce to stuff your Meat Samosas with.
I recommend adding a fresh sauce, or a Greek sauce, or mayonnaise if you prefer.
Another tip I can give is to try frying them, place plenty of vegetable oil or frying oil in a nice big pot and fry the Samosas well for about 2 minutes per side.
If you have an air fryer, you can easily cook the Vegetable and Meat Samosas by placing them on a sheet of frying paper. Consider about ten minutes. However, you will need to do several rounds since this recipe will make about 18 Samosas which won’t all fit into the air fryer, unlike the oven where we can bake on several levels.
