Sambosas are popular Afghan appetizer recipes that are triangular puff pastries stuffed with spiced ground meat and peas and baked to flaky golden turnovers. This Afghan sambosa recipe makes 6 puff pastry and is great served as a snack with chai or as an appetizer with yoghurt mint dip. You know my choice - chai.
I love making the classic triangle-shaped samosas and If I may boast, I am a pro in folding them with my eyes shut. But some days you want to try new ways of making a samosa and this puff pastry samosas are a welcome change!
The meat filling used in this sambosa recipe is similar to a Keema Matar recipe. Nobody can resist this flaky puff pastry samosa, stuffed with flavour-packed spiced meat and peas filling! Serve with chai or with yoghurt mint dip.
Did you know Samosa has its origin in Central Asia? And what a journey to land across the Asian countries adapting the local flavours! It is a universal truth that no two samosa recipes are the same. But this Afghan Samosa recipe has my heart and I have already made it a few times now.
Ingredients
You will be surprised how easy Afghan food recipes are and the ingredients to make these samosas are also easily available. The recipe uses spices that are common in an Indian kitchen, so the flavours are familiar.
- Oil: Use olive oil or any cooking oil
- Veggies: I used red onion, frozen green peas and fresh coriander leaves.
- Ground spices: cumin powder, turmeric powder and chilli flakes
- Meat: I have tried both minced beef and minced lamb. You can even use a mix of both.
- puff pastry squares: I have used store-bought frozen puff pastry. I always go with Switz or Sunbullah brand.
- egg: for egg wash.
- Seeds: sesame seeds and nigella seeds or black sesame seeds
Instructions
Meat and peats filling
You can prepare the filling a day or two ahead.
Saute the chopped onion in some hot oil and add cumin powder, turmeric powder, and chilli flakes and cook until the onion is translucent.
Add the minced meat and saute until browned and cooked through and all moisture is evaporated.
Add the thawed green peas with salt to taste and saute until cooked.
Switch off and stir in the reserved chopped onions and fresh coriander leaves. Transfer the meat filling into a bowl and keep it aside to cool before you can use it.
Puff pastry sambosa
One of my biggest pet peeves is miserly stuffed samosas or parathas! So, I figured out a way to stuff more filling in a puff pastry so the meat lovers are pleased! Check out my step-by-step pictures on how to make super stuffed Afghan Sambosas filled with meat and peas.
Make sure the frozen puff pastry sqaures are thawed before using.
Take one puff pastry square and fold it to form a triangle.
Seal the side of two corners and use the remaining side opening to fill.
Fill with the prepared and cooled meat mixture.
Fill as much as you can stuff.
Seal all sides either by the twist method or with a fork.
Pinch the dough to extend then turn in while pulling out more for the next turn until you reach the other end.
Brush whisked egg or yolk and milk. Sprinkle the top with black seeds and sesame seeds.
Bake the stuffed puff pastries in the preheated oven on the middle rack for 35 to 40 minutes or until golden brown and puffed.
Baked Afghan sambosa ready to serve.
If you have excess puff pastry squares, you should try my spicy Egg Puffs recipe!
Substitutions
- Onions: You can replace with shallots or even white or yellow onion can be used.
- Green peas: If you want to use dried green peas, then make sure to soak and cook them ahead.
- Meat: ground beef or lamb works great but you can replace with ground chicken for a lean meat option.
- puff pastry: I have used store-bought frozen puff pastry squares. You can skip and use the regular samosa leaves.
- egg: You can skip the egg and just use milk. You can also use any leftover egg yolk.
Storage
Afghan sambosa are best served warm but these meat turnovers puff pastry can be refrigerated for up to 3-4 days. Reheat the puff pastry samosas in a preheated oven at 350°F (175°C) for about 8 to 10 minutes or until warmed through.
FAQ
There is no right or wrong answer as it can also be called sambusa, samboosek, samoosa, etc. Samosa is a term commonly used in South Asia however different regions and cultures may have their own variations and spellings for samosa.
There are a few options you can consider as a substitute for samosa pastry:
Filo (Phyllo) Pastry: As these are thinner than samosa pastry, you may need to layer a few sheets together to achieve a similar thickness.
Puff Pastry: A versatile pastry dough known for its light and airy texture. This may not give the same texture as samosa pastry, but can still work well as a substitute.
Wonton Wrappers: These are thin sheets of dough used in Chinese cuisine for making dumplings. They can be a convenient substitute for samosa pastry, especially if you're looking for a quicker and easier option. Wonton wrappers are typically square-shaped and may require folding or shaping to achieve the samosa shape.
Spring-roll sheets are also a great alternative.
Yes, you can. Deep fry puff pastry in hot oil for 1 to 2 minutes only.
Related
Looking for other snack recipes like this? Try these:
- Tuna Cutlet Recipe (Kerala Style)
- Keema Samosas
- Musakhan Rolls (Sumac Chicken)
- Scrambled Eggs and Avocado
If you are looking to serve an Afghani main course, then do try my popular Afghani meat and rice recipe.
📖 Recipe Card
Afghan Sambosa with Meat and Peas
Ingredients
For the meat filling
- 2 teaspoon olive oil
- 1 small onion, finely diced
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon chilli flakes
- 250 grams ground beef , or lamb
- ¼ cup frozen or boiled green peas, thawed
- Salt to taste
- Fresh coriander leaves, chopped
For the sambosa
- 6 puff pastry squares, thawed
- 1 egg,, for egg wash
- sesame seeds , to sprinkle on top
- nigella seeds
Instructions
Prepare the minced meat filling
- Heat oil in a heavy-bottomed pan like a cast iron over medium heat. Saute the chopped onion (reserve a tablespoon to add in the end), cumin powder, turmeric powder, and chilli flakes and cook until the onion is translucent.2 teaspoon olive oil1 small onion½ teaspoon cumin powder½ teaspoon turmeric powder1 teaspoon chilli flakes
- Next, add the minced meat and saute until all of the meat is browned and cooked through. Make sure to break the meat clumps as you saute so that they are cooked evenly without any traces of raw red meat. Saute on high heat until all of the moisture is evaporated.250 grams ground beef
- Now, add the thawed green peas along with salt to taste and saute until the peas are cooked. Taste and adjust the salt and spices as per your taste.¼ cup frozen or boiled green peasSalt to taste
- Switch off and stir in the reserved chopped onions and fresh coriander leaves. Transfer the meat filling into a bowl and keep it aside to cool before you can use it.Fresh coriander leaves
Prepare the puff pastry parcels
- Preheat the oven to 180℃. Line a baking tray with baking paper. Take one puff pastry square and fold it to form a triangle. Seal the side of two corners and use the remaining side opening to fill as much as you can stuff with the meat mixture. Seal all sides either by the twist method or with a fork. (See pictures)6 puff pastry squares
- For the twist design, pinch the dough to extend then turn in while pulling out more for the next turn until you reach the other end. For the fork method, just use the fork to seal the edges while making the line marks.
Egg wash and topping
- Brush the outside of each stuffed puff pastry with the whisked egg or a mix of yolk and milk.1 egg,
- Sprinkle the top with black seeds and sesame seeds.sesame seedsnigella seeds
Bake and serve
- Place the stuffed meat samosas at least 2 inches apart from each. Bake the stuffed puff pastries in the preheated oven on the middle rack for 35 to 40 minutes or until golden brown and puffed.
- Serve with tea or coffee or you may choose to serve with mint yoghurt dip.
Notes
- You can safely double the recipe if you want to serve a crowd.
- You may use samosa wraps instead of puff pastry.
- You may use the filling to make a version of Keema Paratha.
Nutrition Info
Recipe adapted from Afghan Cook Book
Sahar says
YES, I DID AND IT WAS SO GOOD!!!
LOVE IT