Kenyan Beef Samosas

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Kenyan samosas are a beloved street food across East Africa: large, crisp, triangular pastries filled with seasoned ground beef, onions, and warming spices. Unlike their Indian cousins, the wrapper is a sturdy flour-and-oil dough and the filling is simpler and beef-forward. They are commonly served with tangy kachumbari or chili sauce.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 3 gSugar
• 18 gProtein
• 640 mgSodium
• 320 mgPotassium
• 45 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the dough

• 3 cups all-purpose flour
• 1 teaspoon fine salt
• 1/2 cup vegetable oil
• 3/4 to 1 cup lukewarm water

For the beef filling

• 1 pound (450 g) ground beef
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons mild curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 cup cooked green peas
• 1 small bunch cilantro, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper

For frying

• 4 cups vegetable oil for deep-frying

Directions

1. Make the dough: whisk flour and salt in a bowl, stir in the oil until the mixture looks like coarse crumbs, then add lukewarm water a little at a time and knead 8 to 10 minutes until smooth and firm. Cover and rest 30 minutes.
2. Meanwhile make the filling: heat 2 tablespoons oil in a skillet over medium heat and cook the onion 4 to 5 minutes until translucent. Add garlic and ginger and cook 1 minute more.
3. Add the ground beef, breaking it up, and cook 8 to 10 minutes until browned and any liquid has evaporated. Stir in curry powder, cumin, coriander, salt, and pepper, then add peas and cilantro. Cook 2 minutes, taste, and adjust seasoning. Cool completely.
4. Divide rested dough into 12 equal balls. On a lightly floured surface roll each ball into a thin oval about 6 inches across, then cut in half to make two semicircles.
5. Form a cone: take one semicircle, brush the straight edge lightly with water, and overlap the two ends to form a cone shape, sealing the seam firmly. Hold the cone open like a small funnel.
6. Fill each cone with about 2 tablespoons of cooled beef filling, then seal the open edge by pinching the dough together firmly, pressing flat and crimping to make sure no filling leaks. Shape into a neat triangle.
7. Heat oil to 350°F (175°C) in a deep pot. Fry 3 to 4 samosas at a time, turning once, 4 to 5 minutes total until deep golden and crisp. Drain on paper towels and serve hot with kachumbari or chili sauce.

Cook’s Notes

• For a sturdier, bubbled crust, some Kenyan cooks add 1 tablespoon of yogurt to the dough; it helps the wrapper puff and brown evenly.
• Always let the filling cool completely before stuffing; warm filling will steam the dough and make the samosas crack open during frying.
• If you want to bake instead, brush shaped samosas with oil and bake at 400°F (200°C) for 22 to 25 minutes, flipping halfway, until crisp and golden.
• Freeze unbaked samosas on a tray, then bag them for up to 2 months; fry straight from frozen, adding about 2 extra minutes to the cook time.
• Serve alongside kachumbari (diced tomato, red onion, cilantro, lemon juice, and chili) to cut the richness of the fried pastry.

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