Afghan Sambosa with Meat and Peas

Sambosas are popular Afghan appetizers that are triangular puff pastries stuffed with spiced ground meat and peas and baked to flaky golden turnovers. Nobody can resist this perfect flaky pastry, stuffed with flavour-packed spiced meat and peas filling!
Afghan Sambosa with Meat and Peas
Sambosas are Afghani Samosas and it is a universal truth that no two samosa recipes are the same. This recipe has my heart and I have already made it a few times now. Imagine spiced meat and peas with fresh coriander stuffed in a puff pastry and baked! I came across this Sambosa recipe on Afghan Cook Book during Ramadan and made an entire batch of the filling. You will be surprised that the recipe uses spices that are common in an Indian kitchen and so the flavours are familiar. I used some of the fillings in store-bought puff pastry squares as per the recipe and for the rest, I used the usual samosa wraps. They were great on both and I am sure you can use this filling in wanton wraps too! 

This is a baked samosa recipe using puff pastry. I loved the idea of using puff pastry and made it again a few weeks ago using just enough meat for two of us. Traditionally, this is served with mint yoghurt dip which we skipped the second time because I made these for tea time treat! One of my biggest pet peeves is miserly stuffed samosas or parathas! So, I figured 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. 

Afghan Sambosa with Meat and Peas

Prepare the meat and peas filling:

Stuff the cooled meat and peas filling into puff pastry squares:

Afghan Sambosa with Meat and Peas

Afghan Sambosa with Meat and Peas


For the meat filling:
  • 2 teaspoon olive oil
  • 1 small onion, finely diced 
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon chilli flakes
  • 250gms minced beef or lamb
  • 1/4 cup frozen green peas (thawed)
  • Salt to taste
  • Fistful coriander leaves, chopped
For the sambosa:
  • 6 puff pastry squares (thawed)
  • 1 egg for egg wash
  • sesame seeds to sprinkle on top 
  • nigella seeds or black sesame seeds  to sprinkle on top 


  1. Prepare the minced meat filling
    1. 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, chilli flakes and cook until the onion is translucent. 
    2. 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 are evaporated. 
    3. Next, 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. 
    4. 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. 
  2. Prepare the puff pastry parcels
    1. Preheat the oven to 180c. 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)
      • 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.
  3. Egg wash and topping: Next, brush the outside of each stuffed puff pastry with the whisked egg or yolk and milk. Sprinkle the top with black seeds and sesame seeds. 
  4. Bake Afghan Sambosas: 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 as is with tea or coffee or you may choose to serve with mint yoghurt dip.


  • 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.
Afghan Sambosa with Meat and Peas