I previously have the recipes shared for the sweet puffs and a video recipe for egg puffs. Similar to egg puffs, meat puffs has also become a favorite bakery snack that goes well as an evening tea-time snacks. The general preparation steps for the meat-puffs is same as the egg puffs, except for the filling.
Ingredients
- Puff pastry : 10
- Beef : 1 ½ Cup
- Chopped onion : 2 big
- Green chilly (split/chopped) : 2
- Curry leaves
- Chilly powder : 1 T-Sp.
- Meat masala : ¼ T-Sp.
- Pepper powder : ¼ T- Sp.
- Turmeric powder : ¼ T- Sp.
- Garam masala : ¼ T -Sp.
- Ginger garlic paste : 1 T- Sp.
- Oil : 1 ½ T- Sp.
- Salt
- Egg white: 1
Method
Keep the puff pastry outside the freezer for ~ 45 minutes to make it flexible for spreading.
- Chop the beef in small pieces.
- Pressure cook the beef along with salt and half of the turmeric powder. Cook it until done. (It took me about 4 whistles).
- If there is any water, dry it in med/high flame, keeping the lid open.
- Heat oil in a pan and add the onion along with green chili , salt and curry leaves.
- Sauté it until translucent, then add ginger garlic paste and saute it about 1 minute.
- Then add chilly powder, meat masala, pepper powder and turmeric powder and fry it for about 1 minute or until raw smell goes off.
- Add the cooked beef and sauté it for about 2 minutes.
- Finally add the garam masala and mix it.
- Split the masala into 10 equal parts.
- Lay the pastry sheet on a plane surface and spread using a roller (chapatti roller will do) to make each sheet expand a little on all sides.
- Brush egg on the top side of the sheet (egg wash).
- Keep the masala on the middle of the pastry slice.
- Fold the pastry sheet (See picture)
- Arrange the folded pastries on an oil-greased baking tray.
- Brush egg mixture on top of each puffs.
- Preheat oven to 380 degree Fahrenheit or follow the instructions in the packet.
- Bake the folded pastries for 20 -25 minutes, until the color of the puffs becomes golden brown.
- Take the puffs out the oven and serve
