Gluten-Free Spicy Beef Samosas

Published on Apr 18, 2018

  by   Kristina Stosek

23 reviews

Prep Time: 20 minutes Cook Time: 40 minutes Serves: 12 pc
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Gluten-Free Spicy Beef Samosas are Indian pastries filled with beef, green peas and onions, deliciously spiced with garlic, ginger, cumin, curry powder and cinnamon.

the samosa filling

The samosas’ fillings vary from vegetarian made mostly with potatoes and spices to chicken or spicy beef with peas. In our home, the most requested filling is the spicy beef with peas. 

How to make gluten-free samosa?

I like to start with the filling. Whether you are making a vegetarian samosa or chicken or beef, the filling is well spiced with Indian spices. In this samosa spicy beef filling, the spices are ginger, curry powder, cinnamon and red chilli pepper flakes.

Once the filling is cooked and cooled, it is ready for the samosa pastry.

gluten-free samosa pastry

To make gluten-free samosa pastry is relatively simple. You mix dry ingredients with milk and some olive oil and create a dough.

The dough has to rest for about 40 minutes before you can easily roll it out into circles. The dough should be thin but not too thin, or the pastry will break.

Once the dough is rolled out, add the cooled filling, in this case, beef and peas and form into the desired shapes. There are two ways to shape the samosa – The easy way (my way) and the classic triangle shape. 


Indian spiced beef filling in a skillet


shaping samosas the easy way

First, to shape the samosa the easy way, take a small dough ball and roll into a circle about 4 – 5 inches in diameter. The best way to do this is by rolling the dough between two sheets of parchment paper.

Add about two tablespoons of the filling in the center and fold the dough over. Seal by moistening the edges of the dough with water and firmly pressing the edges to seal. 


4 images of how to make gluten free samosa, flour and spices in a bowl, samosa filling on rolled dough, shaped uncooked samosa, samosa frying in oil


classic triangle shape for samosa

Roll one ball of dough into a circle-oval shape, around 6 to 7 inches in diameter, and cut it into half. Moisten the edges with water and bring two ends of the straight edge together and pinch them to shape into a cone. 

Fill the cone with about two tablespoons of the filling and firmly press the top to seal. Do not overfill and you are done.


4 images shaping samosa, holding dough with fingers, shaped cone in a hand, samosa filling in a cone, closed samosa with filling before frying


The samosas are ready to be fried. The oil should be at medium temperature, not hot. If the oil is hot, the pastry will be hard.

And do not overcook them. Remember, the filling is already cooked. You just need to crisp up the pastry.


fried gluten-free samosa on a plate with yogurt and cilantro


Yes, these Indian hand pies take a little extra work, but they are worth it! The gluten-free samosas are best fresh, but they can easily be reheated in the oven for any leftovers.

In our home, there is never any samosa leftovers. These small pastries filled with Indian spiced filling are super addicting because they pack a lot of flavours. And remember, they don’t have to look perfect…just taste good!

Love Indian food? Check out our selection of 100 + gluten-free Indian recipes, I especially love the low fat Indian butter chicken…so so good 😀 Enjoy!

Let’s Connect!


Many thanks!

Kristina xx

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A+ for effort Rachel, well done! Kristina xx


I did a terrible job filling the dough, so even though my samosas were ugly, they were absolutely delicious!!!


yes I agree Ali, a little more work, a good recipe for the weekend. Thank you.

Ali D.

a little work to make the samosas but my family loved them, thank you!


I am so happy I found this recipe. I made them four times already. You are the best, love your website!


thank you


the best gluten-free samosas recipe, thank you sooo much!


yes you can use coconut milk or rice milk. And yes you can freeze untried samosas in freezer bags.


Hello, in order to make it dairy free, do you think coconut milk will work as a substitute instead of cow milk? Also, can some of these unfried samosas be freezed for future use?


I am so happy to hear that you are loving them. Yes I added the photographs because I received many requests for them, I hope the instructions are easier to follow now.


This is the third time I am making them, we love them so much. Thank you for adding the photographs, makes it a lot easier to follow the instructions.


I will get some done and post them as soon as they are ready!


Photographs would have been so helpful


Hi Mary, to fold the dough, first you fold it over the filling in half, then one more time making sure the edges meet. Hope this helps.


I am not following the folding directions. Any advice?


thats excellent, thank you!




It's very delicious, I like it


Great gluten free samosa recipe! Thank you for this! It took about 40 minutes

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