In this video I show 3 different ways to fold puff pastry and make meat filled puff pastries.
Ingredients:
2 Tbsps Olive Oil
9 Small Onions (3 to use at the end)
Salt to taste (recipe used 1 Tbsp)
2 Tbsps Ginger
4 Cloves Garlic
1 Tbsp Cumin Seeds
2 Tbsps Crushed Cumin Seeds
1kg Lamb Mince
2 Tbsps Basaar Mix
300ml Boiled Water
2 Tomatoes
1 Tbsp Tomato Puree
1.5 Tbsp Coriander Powder
1 Tsp Black Pepper
4 Medium Potatoes - Finely Diced
2 Tbsp Garam Masala
3 Green Chillies
1 Tsp Chilli Flakes
1 Cup Green Peas
1 Cup Fresh Coriander
1 Tbsp Anardana (Dry Pomegranate Powder)
Puff Pastry as required
1 Egg
Optional for decoration: Sesame and black seeds
Method:
1. Heat the oil, add in 6 sliced onions and cook until lightly golden.
2. Add in salt, ginger and garlic. Cook until the ginger and garlic have turned brown.
3. Add in cumin seeds and cook for 2 mins before adding in the mince.
4. On a high heat brown off the mince, add in basaar mix and cook until the meat is fully brown.
5. Add in water and simmer for 20 mins.
6. Uncover and on a high heat start to reduce the liquid. Add in tomatoes, tomato puree, coriander powder and black pepper.
7. Cook until the liquid has almost reduced. At this point add in the potatoes and cook until half done on a low heat.
8. Add in half the garam masala, green chillies, chilli flakes and check the potatoes are half done.
9. At this point add in the green peas and cook until both potatoes and peas are fully cooked.
10. Finish with garam masala and crushed cumin seeds.
11. Leave to cool down and add in finely sliced onions, fresh coriander and Anardana.
12. To make rectangle pastries, cut the pastry into 4 equal lengths. Fill in 1 half with mince and fold the top over. Create some steam holes with a fork, egg wash and sprinkle with sesame seeds and black seeds. Bake for 20 mins Gas mark 6.
13. For Square pastries, cut the pastry into 8 squares. Roll each square into a rectangle and repeat the process of filling half the length with meat and fold over. Bake for 15 mins gas mark 6.
14. For the braided pastry, create small cuts down each side leaving the middle to fill with meat. Fold each strip from each side over each other and bake for 30 mins gas mark 6.
Tips:
Do not add in the potatoes whilst you have a lot of liquid as they will overcook due to being diced. The green peas will also leave liquid so do not worry about them not being undercooked.
Do not crimp the pastry on the sides, just gently fold over the sides as this will prevent the pastry from rising.
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A young British Pakistani Cook, with a passion to cook and inspire others.
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24 июл 2020
