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Sunday, May 15, 2016

Meat & Cheese Puff

This Pastry Puff dish is my family favorite during the month of Ramadan. And the mince filling is so versatile, that it can just go into anything like puffs, parathas, samosas, pies and the list goes on. So the good news is that the mince filling can be prepared in advance in large quantity and then stored in the freezer in separate packs. And then make variety of dishes out of it.

Serving Size: 10 to 15 puffs


  • 15 frozen puff sheets
  • 1 cup grated cheddar cheese or cheese triangles
  • Egg white of 1 egg

For Mince filling:

  • 500 gms mince (beef/mutton)
  • 1 tbsp ginger & garlic paste
  • 2 tbsp yogurt
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp kasoori methi
  • 1/2 tsp garam masala powder
  • Salt
  • 1 medium onion finely chopped
  • 1/2 cup chopped spring onion (green & white)
  • 1 or 2 green chilies finely chopped
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • 1/2 cup finely chopped capsicum
  • 1 tbsp lemon juice
  • 4 tbsp of cooking oil

  1. In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
  2. Heat oil in a sauce pan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
  3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
  4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
  5. Remove from heat and cool it before using it as a stuffing. 
  6. Defrost the puff pastry sheets and preheat oven at 200 deg C.
  7. Place the mince filling in the center of each puff sheet along with some grated cheese. 
  8. Fold over as you desire and seal the edges with help of a fork.
  9. Brush some egg white on the top of each puff and bake for 10 to 15 minutes. 

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