If you’ve never tasted keema, that wonderfully spiced Indian-style ground beef, you’re missing out on bold, comforting flavors. Every family prepares it a little differently; I have several versions myself. For these samosas I aim to recreate a particular taste that pairs beautifully with puff pastry.
The first time I tried keema was at a suhoor when I was a guest in a Pakistani household. They served finely ground spiced beef with freshly made chappatis and sweet carrot halwa. The combination of aroma, texture and warmth stuck with me — it felt nourishing and helped prepare me for a day of fasting during Ramadan.
For these samosas I use a selection of classic spices and a few familiar fillings. Peas and potatoes aren’t essential in traditional samosas, but I like them here; you can omit them or replace them with extra potatoes if you prefer. These versions are baked rather than fried for a lighter finish.
Spices: garam masala (a blend of warm spices such as black peppercorns, cardamom and mustard seed), ground cumin, turmeric, chili powder, coriander and salt. I often make fresh garam masala at home for the best aroma and flavor.
Fresh ingredients: garlic-ginger paste, chopped jalapeño or green chili, fresh cilantro, yellow or white onion, diced Yukon Gold potatoes and frozen peas. Choose a quality dhabiha halal ground beef for authenticity and flavor; in this recipe I used a USDA organic halal ground beef.
Tip: If you don’t have a meat grinder and want very fine keema, use a potato masher while the meat cooks to break up any larger pieces. If your recipe includes potatoes, don’t mash them unless that’s your intent.
I usually grind whole spices into garam masala with a small coffee grinder for a fresh, vibrant mix. Clean the grinder between uses if you also grind coffee — a piece of bread wiped through the chamber works well to remove residual oils.
Combine the garam masala with the other ground spices ahead of time so they’re ready to add to the meat when cooking. Having the spice mix prepared ensures even distribution and consistent flavor.
The aroma of the mixed spices is instantly recognizable — it smells like samosas in the making.
To make the keema, heat a little oil over medium heat (olive or vegetable oil both work). If you’re using potatoes, add a pinch of salt to the oil — this helps prevent sticking on a nonstick pan.
Once the oil is warm, add the diced potatoes and cook for 4–5 minutes, stirring so they brown slightly and do not stick. Next add the chopped onion and cook until translucent.
When the onion is soft, add the ground beef and the prepared spice mix. Break the meat up as it cooks so the texture is fine and evenly coated with spices.
Add frozen peas near the end of cooking to prevent them from becoming mushy. Continue cooking and breaking up the meat for about 15 minutes until everything is well combined and the meat is thoroughly cooked.
Allow the keema to cool before assembling the pastries. One package of store-bought puff pastry (two if you want to use all the filling) yields about a dozen pastries. Typically a standard package contains two sheets; cut each sheet into six pieces.
Place about 2 tablespoons of the cooled keema in the center of each pastry piece, then fold and crimp three edges with a fork to seal (avoid crimping the folded edge).
Brush each pastry generously with an egg wash (one egg whisked with 1–2 tablespoons milk) to ensure a golden, glossy finish when baked. Working with a partner makes this step much faster and easier.
Place six pastries on a parchment-lined baking sheet, spaced a few inches apart to allow them to puff.
Bake at 400°F (200°C) for about 25 minutes until golden and puffed. I find the top shelf gives the best rise; pastries placed on the bottom shelf may not puff as well.
Let the pastries cool a few minutes before serving so they set and don’t flop open. Enjoy them warm as a snack, appetizer or part of a larger meal.
How do you prefer your samosas — baked or fried, with potatoes or without, peas or plain? Any special spices you never skip? I’d love to hear your favorites.