A LOT of work, but worth it for sure. It wound up making far more than I expected, and even with freezing some still found their way to the compost. If you're doing it for the first time, I suggest cutting the recipe in half.

i made these vegetarian by substituting the beef with chickpeas and carrots. i used the recipe suggested by one of the reviewers to make my own dough. these turned out very good! i have made many chutneys to accompany this.

Yes!!!! Finally a great recipe for Samosas. Thank you. I also used eggroll wraps, cut in half so it wasn't too doughy and we can really taste the perfect combination of spices. I made a sauce of 1 cup plain yogurt, 1/2 cup fresh celantro & 1 green chili pepper. Just throw it all in the blender and puree. Thank You....sassyangelkiwi

Delicious! I'm a beginner, so I was so excited when I made these and they turned out great! Almost exactly like the samosas I buy at restaurants! I wanted vegetarian samosas, so I cut out the beef. I also can't handle spicy food, so I didn't add the peppers. I had no cilantro and used parsley instead. Instead of phyllo, I used pastry puff sheets. Next time I'll try making my own dough to get a more authentic samosa. Thank you so much for sharing this!! :-)

This was excellent. We used wonton wrappers and had extra filling left over. We used the rest of the fillng with soft flour tortillas (similar to tacos).

These were gone almost as quickly as I made them, even the kids were chowing on these. Verrry good

These were a wonderful distraction from ho-hum dinners. I got one out of three teenage girls to agree. Tasty, but a lot of work would be the drawback to this. I will make again when I have more time. These were still wonderful going back and reheating the next day, for lunch at work too.

Great recipe. Lots of work but worth it! My husband (who is Indian) loved them! I thought they were good but didn't love them as much as he did so that's why the 4 stars. Will not make this often only because it's very time consuming and rather fattening drenched in oil but it will be an occasional treat that my husband will enjoy. Thanks!

Due to dietary constraints, I don't eat beef. I substituted the beef for minced turkey and it worked really well. I also doubled the amount of onions in this recipe and added a little chicken stock when I sauteed the turkey mince. It did add more flavour to the samosa filling. I am not particularly fond of shallow/deep frying food, so I placed the samosa filling onto puff pastry (making little triangular pouches with the pastry) and baked them. It turned out really nice - light and flaky on the outside, moist and spicy on the inside. I think the recipe posted here really works because of the perfect combination and proportion of spices used - so if you are going to use this recipe, try to stick to the combination/proportions listed. Apart from that, I think you can modify it a little by using any type of minced meat/vegetable you desire. I wonder if this recipe would work with soy mince?

This is a fantastic recipe. Make sure to make the homemade dough as AUNTWEBBIE above has suggested. I deep fried these with the homemade dough and they turned out perfectly, not at all greasy like you would think. A big hit. I tried the phyllo dough that was changed by someone in the recipe, yuck, that gets very greasy and does not go with this filling at all. Make it like the original poster intended it to be made, you won’t be disappointed.

These were good, but not out of this world, I can stop ordering take out from the local curry house good. Maybe because I used ground lamb instead of ground beef? I doubt it. I think it just lacked enough of each of the spices to keep it interesting. Next time I would increase the amount of cumin, and maybe add in some cayenne pepper? Even so, overall they were still tasty; I fried them up in eggroll wrappers and my husband raved.

The samosas are very flavorful. I did use 2 sheets of phyllo around each samosa and put them in the oven. I was very pleased with the results. The only thing I did not like is that I had to use too many pots/pans to make this dish and it is time consuming.

Phyllo dough is out - definitely use either wonton skins or the pastry recipe from another review in this recipe. But the filling is amazing, and with the proper skin, they are the perfect beer snack. I made these and took them to one of my local haunts, everyone was in awe!

This is more like 3.5 - the taste of filling is really good, and it's a really easy recipe, but the phyllo pastry does not suit it and seems more like a Chinese spring roll wrapper. Will try these with proper samosa dough next time for more authentic taste.

Great!

Like everyone else, I loved the taste of this recipe. I have four teenagers, so I made a few changes...I mixed up the filling mixture except I used finely diced potatoes instead of mashed and I placed it all in a 9x13 pan and I placed cresent rolls on the top as a crust. Kids said it was yummy!!!

I just love these! I omitted the chile peppers but I think it would be great with them. I swapped won-ton wrappers for the phyllo and tried