Meat Puffs

Ingredients (For 12 meat puffs)

1. Puff pastry sheets 2 (Makes 12 puffs)

2. Egg white Of 1 egg

For the filling

3. Beef 250 gm, cubed

Turmeric powder 1/4 tsp

Pepper powder 1/2 tsp

Salt To taste

4. Onion 1 medium, finely chopped

Ginger and garlic, finely chopped 2 tsp

Green chilly 1, finely chopped

Curry leaves 4 5, chopped

5. Turmeric powder 1/4 tsp

Chilly powder 1/2 tsp

Pepper powder 1/2 tsp

Meat masala powder 1/2 tsp

Garam masala powder 1/2 tsp

6. Salt To taste

7. Hot water 1 tbsp

8. Oil 1 tbsp

Method

1. Cut the beef into small cubes. Combine them with 1/4 tsp turmeric powder, 1/2 tsp pepper powder, little water and enough salt. Cook in a pressure cooker for 3 4 whistles. Strain excess water. Cool down. Shred the beef pieces inthe small jar of a blender in 1 2 batches. (If you are using left-over beef roast/fry, just shred it in the small jar of a blender and follow the recipe below. )

2. Heat oil in a pan / kadai over medium-high. Add ginger, garlic, chopped curry leaves, green chilly and chopped onion. Saute until onion turns lightly browned. Bring down the heat and add the masala powders numbered 5. Saute for a few seconds and add the shredded beef. Stir-fry for a few minutes. Sprinkle 1 tbsp hot water and cook for a minute, if it is very dry. Switch off. Set aside.

3. Thaw the puff pastry sheets as instructed in the package. I used Aussie Bakery puff pastry sheets. Each packet has 2 puff pastry sheets. You can make 6 puffs from each sheet. Cut the puff pastry sheet into desired shape. Fill 1-1.5 tbsp of the beef filling. Line the edges with a little water and seal the puffs or press a fork into the edges. Arrange the prepared puffs on a baking sheet lined with foil/ aluminium paper or greased with oil. Lightly beat the egg white and brush on top of the filled puff pastries. Preheat the oven to 400 F and bake for 15 20 minutes or until the meat puffs turn golden brown on top.