Beef samosas are of Kenyan baked pastries made with delicious meat filled in the pocket and you can substitute the minced beef for mutton, minced chicken, cottage cheese or soy chunks. You will start by making the pockets by making the dough. You will need all-purpose flour, some water, salt, and some oil. Add salt to the flour, mix it in, then add three tablespoons of oil, then make a well at the centre and start adding your water slowly.

You want to make a dough that is soft but not sticky. You want to make the dough before the filing to give the door time to rest. Once the dough starts to come together, transfer it to a floured surface and knead it until you get a smooth dough, this will take you between 3 to 5 minutes. Place the dough in the bowl and cover it then let it rest. For the filling, boil minced meat then remove from the pan and into the pan, add oil, some spices, and green onions and stir over medium heat.

Add in the minced meat over the spices then season with salt and pepper then add coriander and mix everything in for about five minutes then remove from the heat. Divide the dough into equal pieces then roll them into a ball once you are done, dust your surface and take one ball of dough then roll it out with a rolling pin, and repeat with the rest of the dough making it the same size as the others. Place the rolled dough in a pan and let it get a pale look on one side then turn it, you don’t want it to be brown like paratha.

Once you have achieved the pale look, remove it from the pan and cut it into quarters to make the pockets of the samosas. Make a paste out of water and flour to help seal the pockets. To make the pockets, fold one side of the dough three-quarter way then the other side to overlap the first side and then apply the paste where the two parts overlap.

Make sure the tip does not have any holes because if it does oil will get in and you will have very oily samosas. Fill in the pocket with the minced meat and do not fill them too much then tuck the top in, apply paste and envelope with the other part then set it aside. Deep fry the oil in a medium-hot oil and let it deep fry until golden brown. These samosas are best for breakfast or as a snack with tea. Make them today and enjoy it.


Samosa Pockets dough;

  • Flour 400g
  • Oil 3 tablespoons
  • Salt 1/2 teaspoon
  • Water: enough to form a soft dough. Add a little at a time

Beef samosa filling;

  • Minced beef 300g
  • Spring onions 2 bunches
  • Garlic and ginger 2 tablespoons
  • Cumin 1 teaspoon
  • Curry powder 1 teaspoon
  • Coriander 1 bunch
  • Salt to taste

Fry the samosas to golden brown.