Meat Samosas (Kheema Pastry Puffs) for a special party

DSC_0847 What’s your favorite kind of food? If asked that question, I know it’s a little hard to come up with an answer answer that is! DSC_0811OK so how if I ask you – what’s your favorite kind of appetizer? Appetizers are ‘teaser’ foods’,  irresistible…where one cannot control the urge to grab a bite! As for me,  I really enjoy something that’s warm, crispy on the outside with a spicy, savory filling inside – warm samosas, pakoras really fit that description! DSC_0845 Now you may be wondering why I am talking so much about appetizers. Well the fact is that I have been thinking this entire past week about a special appetizer that I can make and bring to a very special party. A fiesta actually spanning two weeks.!  Angie from The Novice Gardener’s who has been hosting weekly Fiesta Friday is celebrating the first anniversary of Fiesta Friday with a huge block party! How exciting isn’t it? DSC_0815So after endlessly thinking (and salivating! ) about lots of potential candidates, I finally chose to bring the humble Indian samosa to the grand event. But with a special twist – I decided to make a meat filling and make a baked puff pastry version of it.  Hubby dear also decided to make a special pomegranate salad to go with it and the salad and the samosas ended up being a perfect meal for us! Perfect pairing and incredibly satisfying! Thanks to Julianna from Foodie on Board  and Hilda from Alongthegrapevine are going to be our hosts this week. Hey let’s raise a toast to all FF goers – it has been wonderful partying with all of you! 🙂 And if you haven’t done so already please join in the fun and all the food sharing here at FF! DSC_0850   DSC_0799

Meat Samosas (Meat filled Pastry Puffs)

  • Servings: Makes about 36 samosas or 18 standard size puff pastry
  • Time: About 1 hour 15 minutes
  • Difficulty: Easy
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  • 1 tbsp coconut oil (or olive oil)
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds (optional)
  • 1 medium onion,chopped finely
  • 2-3 garlic cloves, minced finely
  • 1/2 by 1/2 inch piece of fresh ginger minced finely (about 1 tbsp)
  • 1 tsp salt
  • 1 tsp red chilli powder (use less for mild)
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp garam masala (use less for mild)
  • About 1 lb ground beef (or lamb or mutton), thawed
  • 1 small potato (boiled and peeled)
  • handful of fresh cilantro leaves chopped fine(optional)

For the crust:

  • 1 pack or 2 sheets Frozen Puff Pastry dough(thawed at room temperature for about 30 minutes, I used Simply Enjoy brand)
  • little water for sealing
  • milk for brushing on top

Method: Take the puff pastry dough from the freezer and let stand at room temperature for about 30 minutes. In a large flat bottomed pot or a large pan, heat the oil and add the cumin seeds. After they get toasted (about 30 seconds) add the onions and sauté on medium heat for about 2-3 minutes. Then add the ginger and garlic and again sauté for another 2-3 minutes. Next add the salt and all the spices.  And add the ground meat and stir to blend in with the onion and spice mixture. continue to cook on medium heat for about 5-7 minutes stirring frequently or until the meat changes color and is cooked. Now add the cooked potato and the cilantro and mash everything well together using a masher.  Keep this filling aside. For making the samosas/puff pastries: Pre heat oven to 430 deg F ( please follow per instructions on your Puff pastry package as it can vary depending upon brand) take a sheet of the pastry dough and cut it into 9 small squares.  Take 1 small square and squish it to form a small dough ball. Using a rolling pin and some flour for dusting roll this dough ball into a small round.  Cut the round into 2 semi-circles.  Take each semi circle and make a cone by selling the edges (using some water). Place about 1 tsp of filling in the cone and then seal the edges from the top to form a samosa shape. Repeat similarly with all the rest of the squares. Alternately, you can make triangles or rectangle shaped puff pastry too by folding the squares into a triangle or a rectangle. Place in a baking tray lined with Al foil and brush tops lightly with some milk. Place the tray in the middle of the oven and bake at 430 deg F for about 20 minutes until golden brown and crispy.  (After first 15 minutes, flip the pastries over and bake on the other side for another 5 minutes) Notes: I used a new brand of Puff Pastry dough, ‘Simply Enjoy’ for the first time and the puff pastries / samosas came out really good. However the baking temperatures and times may be different for different brands and hence please read the instructions on your package. You may have some filling leftover especially if you add the potato. But you can always make sandwiches with the left over filling or eat it with rotis/paranthas. For the pomegranate salad:

  • seeds of 1 pomegranate
  • 1/2 of a ripe avocado
  • 1/4 cup walnuts
  • 1/2 cup grated carrots
  • 1 cup chopped lettuce
  • 1 tsp extra virgin olive oil

Toss everything together in a bowl and serve fresh!

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