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These samosas with minced meat and cream cheese are tasty, lightly spiced and crispy. Quick and easy, they're perfect for Ramadan or simply as a delicious starter or gourmet dish.
Table des matières
💙 Why you'll love them
- They're really quick and easy to make: all you have to do is briefly bake the filling, fill them and then brown them in the oven.
- Only a few ingredients are needed to make these samosas.
- They can be kept for several days, making them ideal for batch cooking.
- They're the perfect convivial and generous dinner, to share with friends or family (or for a solitary gustatory pleasure).
These are the main ingredients, and the quantities can be found in the recipe card below.
- Minced meat, the heart of the recipe.
- Fillo pastry sheets, also called phyllo dough
- Onion, to flavor the samosas.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Spices: cumin, paprika, coriander (ground) and cayenne pepper.
- Cream cheese. You can also replace it with goat's cheese or another cheese you like.
🤔How to fold samosas?
On these process shots, it's not the garnish of those veggie samosas, as it's the garnish from my honey goat cheese samosas. But I just wanted you to see that it's a super easy process and I'll walk you through it, step by step, no worries!
💡Frequently Asked Questions
You can fry them in a pan filled with frying oil, or brush them with butter and brown them in the oven, as shown here.
If you'd like to enjoy them as a main course, accompany them with a salad or soup.
❄️ Preservation / freezing
You can store them in an airtight tin in the fridge for around 2 days.
If you've made too many, you can freeze them cooked: once cold, place them on a plate in the freezer without touching for around 2 hours. Once they have been pre-frozen, you can place them in a freezer bag and store them for 3 to 4 months.
To defrost, pop them in the oven or frying pan for a few minutes.
😋 Other delicious samosas
- Samosas with pesto, sun-dried tomato, goat cheese and black olives
- Chicken, curry and goat cheese samosas
If you make this cheesy beef samosas, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Cheesy beef samosa
- 10 fillo pastry sheets also called phyllo dough
- 10.5 oz ground meat
- 1 teaspoon olive oil
- 1 onion
- 2 garlic cloves
- 2 tablespoons ground cumin
- 2 tablespoons ground paprika
- 1 tablespoon ground coriander
- 1 pinch Cayenne pepper
- ¾ cups cream cheese
- 4 teaspoons butter
- fine salt to taste
- black pepper to taste
- Finely chop the garlic and onion and sauté in a hot frying pan with a drizzle of olive oil until golden brown.
- Add the minced meat, cumin, paprika, ground cilantro, cayenne pepper, salt and pepper. Leave to cook, then remove from the heat and leave to cool on a plate (important to avoid soaking the fillo pastry sheets).
- Take one fillo pastry sheet and place a clean, damp kitchen towel over the others to prevent them from drying out (filo sheets dry extremely quickly). Preheat your oven to 410°F/210°C in natural convection/static heat mode, high and low. Lay the fillo pastry sheet on your work surface and cut it into four equal strips. Place the first two strips one on top of the other, with a little filling on the bottom right. Fold one corner of the strip over the filling to form a triangle (see process shots if necessary). Continue folding the triangle along the strip until you reach the end. Close the triangle, tucking the remaining fillo inside.
- Repeat the process with the other two strips, then with all the fillo pastry sheets.
- Place the triangles on a baking sheet lined with parchment paper. Brush with melted butter and bake for 10 minutes. Enjoy!