{"id":154068,"date":"2025-03-24T17:20:13","date_gmt":"2025-03-24T17:20:13","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/beef-keema-samosa-bake-fresh\/"},"modified":"2025-03-24T17:20:13","modified_gmt":"2025-03-24T17:20:13","slug":"beef-keema-samosa-bake-fresh","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=154068","title":{"rendered":"Beef\/Keema Samosa – Bake Fresh"},"content":{"rendered":"


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Beef Samosay or Qeemay\/Kemmay kay samosay is a staple at Iftar in Ramadan in every Pakistani household. People air fry or bake but well lets admit that fried version is the ultimate. Although my mum has even made the outer roti\/wrapping\/patti as well but since now its widely available and that too of good quality, I don\u2019t see any need to make from scratch. The magic lies in the filling and that is the focus of this post.<\/em><\/strong><\/p>\n

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Download free Ramadan Meal Prep and Guide \u2013 a template I have been following for years to save some precious hours during the blessed month of Ramadan.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\"Keema\"Keema<\/figure>\n

Ingredients at a glance<\/h2>\n

In learnt this recipe from a friend of mine who is a Memon (a community in Pakistan\/India famous for their food and sharp brains) and I have never tried to look for another recipe.<\/p>\n

Its a straight forward, one-pot type of filling that give similar taste to commercially available roadside samosas.<\/p>\n

Mince Meat<\/em><\/strong> \u2013 ideally beef but chicken would work too<\/p>\n

Spices<\/em><\/strong> \u2013 Coriander seeds, Cumin Seeds, whole red and green chilies, turmeric, all spices powder, coriander powder<\/p>\n

Seasonings <\/em><\/strong>\u2013 Salt<\/p>\n

Mix-ins<\/em><\/strong> \u2013 onion, green onion, mint, coriander leaves, green chilies<\/p>\n

How to cook Beef samosas?<\/h2>\n

I advice to make ahead these samosas in bulk because they freeze great. Also if made in 2 days, it will be very easy to make.<\/p>\n

Day 1<\/em><\/strong> \u2013 Make filling by boiling mince meat, spices, seasoning covered in enough water for around 30 minutes on low heat, then cook on high flame till water evaporates. Cool, add mix-ins.<\/p>\n

This is the same recipe of filling as in my top recipe Kubbay<\/a>.<\/p>\n

Day 2<\/em><\/strong> \u2013 Use good quality samosa wraps and what you prefer and make samosas sealing with a flour and water slurry.<\/p>\n

FAQs<\/h2>\n
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\n\t\t\tWhat are meat samosas made of?<\/span><\/div>\n
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Meat samosas are either made from chicken or beef mince, boiled with spices and finished with mix-ins wrapped in wheat roti\/patti\/wrap and then fried or baked. Sounds lengthy and complicated but it is certainly easier than it sounds, and you can see step by step section to break down the process easily.<\/p>\n<\/div>\n<\/div>\n

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\n\t\t\tAre beef samosas healthy?<\/span><\/div>\n
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They can be classified as healthy if they are not deep fried rather baked or air fried. It is considered as a popular snack for teatime in Pakistan.<\/p>\n<\/div>\n<\/div>\n

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\n\t\t\tIs samosa Arab or Indian?<\/span><\/div>\n
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Or Pakistani? Well its a popular snack throughout Asia. In Arab world it is known as Sambousek or Sambousa and has various filling options. In India and Pakistan Samosay is a common street food and very popular one.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

\"Beef\"Beef<\/figure>\n

Serving Suggestions<\/h2>\n

You can serve this as an afternoon snack with or as an appetizers at lunch or dinner with some green chutney.<\/p>\n

You can serve it as a side to sandwiches <\/a>and\/or kalay chanay chaat.<\/a><\/p>\n

Substitution and Variations<\/h2>\n

You can substitute beef with chicken.<\/p>\n

You can use a little different mix-ins and\/or change the ratios according to your liking.<\/p>\n

Some people like to add boiled and squared potatoes to the beef mixture.<\/p>\n

Storage and Make Ahead<\/h2>\n

Keema samosas are great for making ahead and that is why it is a staple at my house.<\/p>\n

Mince\/Qeema filling can be made ahead of a couple of days, mix-ins can be added the same day as they are being wrapped.<\/p>\n

Recipe<\/h2>\n
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\t\t\tYield: enough for 45-50 samosas<\/span><\/p>\n

Keema Samosa<\/h2>\n<\/p>\n
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\t\"Keema\"Keema
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Delicious Beef Mince Meat filling wrapped in a wrap, deep or air fried.<\/p>\n<\/p><\/div>\n<\/header>\n

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\n\t\t\tPrep Time<\/strong>
\n\t\t\t30 minutes<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tCook Time<\/strong>
\n\t\t\t45 minutes<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tAdditional Time<\/strong>
\n\t\t\t1 hour<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tTotal Time<\/strong>
\n\t\t\t30 minutes<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n

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Ingredients<\/h3>\n

For the filling<\/h4>\n