Curried Beef and Potato Samosas

Tasty hand pies filled with medium-spice beef curry, potatoes, and peas. Served with a tangy spicy cool Greek yogurt sauce.

Why We Love this Recipe

We love Indian food and any recipe that uses Indian spices. This recipe calls for a general curry powder spice which is combined with beef, a light gravy sauce, comforting boiled potatoes, and sweet peas. It’s crispy on the outside and slightly spicy and warm on the inside.

Ingredients

• 2 boxes refrigerator pie crust
• ½ 24oz. bag baby potatoes (about 10 potatoes)
• 1-1/2 lbs. ground beef
•  ½ envelope brown gravy mix
• ¼ onion – diced
• ¼ cup butter
• 2 tablespoons curry powder
• ¼ cup fresh cilantro – diced
• 1 tablespoon dry mustard
• 1 tablespoon ground ginger
• 2 tablespoons honey
• ½ teaspoon cayenne pepper
• ½ cup frozen peas
• 1 egg – beaten

Let’s Make Curried Beef and Potato Samosas

1. Boil the potatoes on the stovetop until fork-tender. When fork-tender, rinse in cold water and allow them to cool enough to handle.
2. Slice the potatoes into quarters and set aside.
3. Brown the ground beef in a large skillet.
4. Place the browned ground beef in a large bowl and set it aside.
5. Drain any excess liquid from the skillet and return it to the stovetop.
6. Melt the butter in the skillet.
7. Add the onions and curry powder, dry mustard, ground ginger, cayenne pepper, and honey. Cook on medium-high for 2-3 minutes.
8. Add the chopped cilantro and cook for another 2 minutes.
9. Add the ground beef back to the skillet.
10. Sprinkle ½ envelop of the brown gravy mix and ½ cup water into the ground beef and stir. Cook for 3-4 minutes.
11. Add the diced potatoes to the skillet and mix.
12. Add the frozen peas and cook on low for 4-5 minutes.

Let’s Assemble the Curried Beef and Potato Samosas

1. Preheat oven to 400°.
2. Line a large cookie sheet with parchment paper.
3. Unroll the pie crust dough.
4. Use a circular biscuit cutter or a glass and cut medium-sized circles out of the pie crust dough.
5. Place the circles on the cookie sheet.
6. Spoon 2 tbsp of the meat and potato filling on ½ of each of the pie dough circles.
7. Fold the unfilled side of the pie dough over the top of the filling and seal the edges with a fork.
8. Brush the tops of the samosas with egg wash.
9. Bake for 20-25 minutes until golden brown.

Samosa Sauce

• ½ cup plain Greek yogurt
• ½ cup store-bought mango chutney.

1. Mix the yogurt and mango chutney in a small bowl.
2. Store in a covered dish in the refrigerator until ready to serve.

Krazy Kitchen Mom Tips

• This samosa filling can be fully prepared ahead of time and stored in an airtight container in the refrigerator for up to three days. When ready to eat, assemble the hand pies and bake.
• To freeze baked samosas, let them cool completely, place them in a zip-top bag and freeze them for 3-4 months. Microwave to thaw and eat.
• Serve these as a snack or a meal. They taste great warm, cool, and at room temperature.
• To make this recipe as an appetizer, made the size of the pie crust dough smaller, but be careful not to overfill them.

More KKM Recipes

• Cheeseburger Stuffed Peppers
• Ham and Pork Loaves
• Italian Sausage and White Bean Soup
• Cajun Red Beans and Rice