top of page

Beef Samosa Puffs

Learn how to make easy baked Kenyan Beef Samosa Puffs in Kiano's Afri-Cali Kitchen. This version of a Kenyan delight is flaky puff pastry filled with a savory flavorful minced beef. It’s snack heaven.

There are many versions of samosas all across the diaspora but Kiano's take is inspired by her Kenyan roots with a twist. Traditionally the savory pastry is deep fried but this no-fuss, easy baked recipe keeps things simple and delicious.

Pro tip: If you want to snack on a samosa anytime, just put aside a few unbaked in the freezer and bake whenever the cravings arise!

2 teaspoons whole coriander seeds, plus additional to garnish

1 teaspoon whole cumin seeds, plus additional to garnish

2 tablespoons olive oil

1 medium red onion, finely diced

4 green/spring onions, finely chopped

1 inch piece ginger, peeled and minced

3 cloves garlic, thinly sliced

1/2 cup frozen peas

1 pound ground beef (80/20)

1 jalapeño, finely chopped

a handful cilantro, chopped

juice of a lime (about 1 + 1/2 tablespoons)

2 sheets frozen puff pastry, defrosted

sea salt flakes, to garnish

  1. Toast seeds in a dry frying pan until fragrant then grind in a spice grinder

  2. In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.

  3. Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.

  4. Cut each sheet of puff pastry into 9 squares. Fill with a spoonful of filling in the center and fold over into a triangle. Pinch together the edges with a fork.

  5. Place the folded samosa puffs on a parchment-lined baking sheet. Brush the tops with egg wash and decorate the tops with a sprinkle of cumin & coriander seeds and sea salt flakes.

  6. Bake 400°F for 20 min or until golden brown.

bottom of page