Meat Puffs

I had tried Chicken puffs early this week and it was a huge hit. So i tried making the same with meat stuffing inside and it turned out even better. The folds and the crust came out quite perfectly this time and im super thrilled. So now, the next on the list is an egg puffs. But try out this recipe now. Enjoy.

Ingredients

Puff Pastry – 4 square sheet
300 grams Minced meat
1/2 small onion chopped fine
1 small garlic minced
1/4 inch piece ginger minced
1/2 tsp Cinnamon
1/2 tsp Cumin
1/4 tsp Paprika
2 tbsp Chopped Cilantro or parsley
1 tbsp Lemon juice
Salt and pepper to taste
1/2 beaten egg
Oil

Method:

Ensure the puff pastry is thawed but kept cool in the fridge

Make the filling –  Start by sauteing the onions, ginger, garlic in one tbsp oil.
Then add in the meat mince and spices.. Break the meat well and cook on medium heat. You do not want large chunks of meat in the pastry.
Once the meat is cooked and almost all the liquid is absorbed (don’t make it too dry) – add in the salt, pepper, lemon juice and chopped cilantro.
Give it a taste test.
Cool the mixture completely before you proceed to filling it.
Now  place the filling in the center of each  puff pastry square. Fold from all four sides
Not too much filling just enough so you can fold over and not too little because once the pastry is baked it will puff up and the filling will be lost inside.You should have a good balance of meat and pastry.
Brush egg wash on the folds.
Preheat the oven to 200 C/400 F – for 10 minutes.
Place the puff pastry in the oven on the middle rack and bake for about 12 to 15 minutes until golden and puffed up.