Beef Samosa (Tortilla Pockets)

Beef Samosa (Tortilla Pockets) are a creative and easy twist on traditional samosas, using flour tortillas instead of pastry for a quick and satisfying result. They’re filled with flavorful spiced ground beef, folded into triangles, and cooked until crisp and golden—perfect as a snack, appetizer, or light meal.

Why You’ll Love This Recipe

I love this recipe because it delivers all the delicious spices and textures of a classic beef samosa without the fuss of making dough. Using tortillas cuts down prep time, and they get beautifully crisp when pan-fried or baked. It’s one of my favorite shortcuts when I want something flavorful, crispy, and comforting without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion (finely chopped)

• Garlic (minced)

• Ginger (minced)

• Green chili (optional, finely chopped)

• Spices (cumin, coriander, garam masala, turmeric, chili powder)

• Salt and pepper

• Fresh cilantro (chopped)

• Tortillas (small, flour)

• Flour and water (to make a sealing paste)

• Oil (for frying or brushing if baking)

Directions

1. I heat a bit of oil in a skillet and sauté the onion until soft, then add the garlic, ginger, and green chili.

2. I add the ground beef and cook until browned, breaking it up as it cooks.

3. I stir in all the spices, salt, and pepper, then cook for another 2–3 minutes until fragrant.

4. I mix in chopped cilantro and let the filling cool slightly.

5. I cut each tortilla in half to form a semi-circle. I fold the straight edge over to form a cone shape, sealing the edge with a flour-water paste.

6. I spoon the beef mixture into the cone and seal the open edge, pressing firmly to close.

7. I pan-fry the pockets in a bit of oil until golden and crisp on both sides, or bake at 400°F for 15–20 minutes until crisp, flipping halfway through.

Servings and timing

This recipe makes about 8–10 tortilla samosas. It takes 20 minutes to prep and 20 minutes to cook, ready in around 40 minutes total.

Variations

Sometimes I add peas or diced potatoes to the beef filling, or substitute ground lamb for a richer flavor. For a cheesy twist, I tuck in a bit of shredded cheese before sealing the pockets. I’ve also tried them with whole wheat tortillas for a slightly healthier take.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. They reheat well in a skillet or air fryer to bring back the crispiness. To freeze, I assemble and freeze before cooking, then cook straight from frozen, adding a few extra minutes.

FAQs

Can I use corn tortillas?

I prefer flour tortillas since they’re more pliable and seal better. Corn tortillas tend to crack when folded.

Can I make these ahead of time?

Yes, I assemble them a few hours in advance and keep them covered in the fridge until I’m ready to cook.

What’s the best way to seal them?

I use a simple flour and water paste—it’s sticky and holds the edges closed while cooking.

Can I bake instead of fry?

Absolutely. I brush them with oil and bake at 400°F until golden and crispy, about 15–20 minutes.

Do they need a dipping sauce?

Not necessarily, but I like serving them with mint chutney, yogurt sauce, or even ketchup for a fun snack.

Conclusion

Beef Samosa (Tortilla Pockets) are one of my favorite quick-and-easy savory treats. They bring the bold, spiced flavors of traditional samosas with a modern shortcut that saves time and effort. Whether I’m hosting friends, meal prepping snacks, or just craving something crispy and comforting, this recipe always hits the spot.

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