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Beef and pumpkin samosas

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 2 serves veg or fruit

Enjoy much-loved ingredients in this weeknight-friendly samosa recipe. 

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes
Beef and pumpkin samosas


  • 2 potatoes, peeled, finely chopped
  • 60g ghee or butter, melted
  • 1 brown onion, coarsely chopped
  • 250g Coles Australian No Added Hormones Beef Mince
  • 2 tbs Malabar or korma curry paste
  • 200g butternut pumpkin, peeled, coarsely grated
  • 1 cup (120g) frozen peas, thawed
  • 1/2 cup coarsely chopped coriander
  • 12 filo pastry sheets
  • Poppy seeds, to serve
  • Cumin seeds, to serve
  • Mango chutney, to serve

Nutritional information

Per Serve: Energy: 2088kJ/500 Cals (24%), Protein: 24g (48%), Fat: 25g (36%), Sat Fat: 13g (54%), Carb: 42g (14%), Sugar: 7g (8%), Dietary Fibre: 6g (20%), Sodium: 533mg (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Cook potato in a medium saucepan of boiling water for 10 mins or until just tender. Drain well.

  2. Step 2

    Meanwhile, heat 10g ghee or butter in a non-stick frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add curry paste. Cook, stirring, for 1-2 mins or until aromatic.

  3. Step 3

    Remove the mince mixture from heat. Stir in pumpkin, peas, coriander and potato. Season.

  4. Step 4

    Place 1 filo sheet on a clean work surface. Brush with some ghee or butter. Top with 2 more filo sheets, brushing with some ghee or butter between each layer. Fold in half lengthways. Spoon one-quarter of mince mixture onto 1 short end. Fold diagonally to enclose filling. Continue folding diagonally to make a triangle. Transfer to the lined tray. Repeat with remaining filo, some more ghee or butter and remaining mince mixture to make 3 more pastry triangles. Brush with remaining ghee or butter. Sprinkle with poppy seeds and cumin seeds.

  5. Step 5

    Bake for 20 mins or until golden and heated through. Transfer to a serving platter. Serve with mango chutney.

    Serve with… tzatziki dip and salad leaves

Recipe tip

Use it up:
For a tasty sandwich spread, mix some leftover chutney with mayo.