Making ground beef filling
- Oil- 1 tbsp
- Ground beef- ½ lb
- Onions, chopped- 1
- Ginger-garlic paste- ½ tbsp
- Chili powder- 1 tsp
- Garam masala- ¾ tsp
- Coriander powder- 1 tsp
- Ground cumin- ½ tsp
- Ground pepper- ¼ tsp
- Salt- to taste
- Cilantro, chopped- 2 handfuls
- Puff pastry- 3 sheets (thawed)
- Egg, beaten- 1
- Keep the frozen puff pastry on the kitchen counter top and let thaw for a couple of hours.
- Place a saucepan over medium heat, add oil.
- Add onion, season with salt and saute till translucent.
- Add ginger-garlic paste, saute till the raw smell goes away and the onions turn golden in color.
- Add ground beef, combine well and break any lumps that’s formed.
- Cook covered till the pink color disappears.
- Add chili powder, garam masala, coriander powder, ground cumin and salt. Combine well and cook till the ground beef turns slightly browned. Stir fry till all the liquid has dried off, the filling should be dry.
- Finally, add cilantro and saute for a minute.
- Remove the saucepan from the heat, let cool down.
- Cut the puff pastry sheet vertically into 3 equal rectangles. (If it’s a larger sheet cut into equal rectangles accordingly)
- Cut each rectangle into two equal halves (you get 2 small rectangles).
- Place 1 tbsp of ground beef filling onto the center of the smaller rectangle and fold the pastry over the filling. Wet your fingers with water and paste the edges together.
- Using a fork, gently press the fork on the edges of the puff pastry to get a nice fork impression.
- Beat the egg in a small bowl.
- Dip a pastry brush in the beaten egg and spread over the pastry with the beef filling.
- Preheat the oven to 400 F.
- Place the puff pastry on a baking sheet lined with parchment paper.
- Keep on the middle rack in the oven and bake for 20 to 25 minutes or till the puff pastry has turned crispy and golden in color.
- Remove from the oven, let cool down a bit and serve warm.
You could substitute ground beef with ground chicken or canned tuna.No tags for this post.