This Pastry Puff dish is my family’s 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 quantities and then stored in the freezer in separate packs. And then make a variety of dishes out of it.
Meat & Cheese Puff
Ingredients
- 15 frozen puff sheets
- 1 cup grated cheddar cheese or cheese triangles
- 1 Egg white
For Mince filling:
- 500 grams 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
- ½ tsp garam masala powder
- ¾ teaspoon salt
- 1 medium onion finely chopped
- ½ cup chopped spring onion green & white
- 2 green chilies finely chopped or as per taste
- ½ cup chopped mint leaves
- ½ cup chopped coriander leaves
- ½ cup finely chopped capsicum
- 1 tbsp lemon juice
- 4 tbsp of cooking oil
Instructions
- In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
- Heat oil in a saucepan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly.
- Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without a lid.
- Then add the last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
- Remove from heat and cool it before using it as a stuffing.
- Defrost the puff pastry sheets and preheat the oven to 200 deg C.
- Place the mince filling in the center of each puff sheet along with some grated cheese.
- Fold over as you desire and seal the edges with the help of a fork.
- Brush some egg white on the top of each puff and bake for 10 to 15 minutes.
- Serve warm as a snack.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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