Meat Puffs are the perfect treat for any meat lover. This was my favorite tea time snack in my childhood days. I know that it is the same with many of you. I was the happiest kid whenever my father gets those yummy puffs from the nearby bakery. I miss those good old days of getting my favorite bakery snacks. When I got hold of the puff pastry sheet, I was so eager to try meat puffs and it came out really well. Now this has become one of the most demanded snack in my home.
The best part about this snack is you can make it ahead of time. You can make the beef filling and freeze it. This makes your life easier. When you have to get a quick snack, just thaw the filling and you are ready to go ahead and bake it.
Cooking the beef
- Beef ½ kg
- Pepper powder 1 tsp
- Vinegar ½ tsp
- Ginger chopped 1 tsp
Preparing the filling
- Onion finely chopped 1 small
- Green chillies finely chopped 1
- Ginger finely chopped 1.5 tbsp
- Garlic finely chopped 1 tsp
- Curry leaves chopped
- Turmeric powder ½ tsp
- Fennel powder ¼ tsp
- Pepper powder ½ tsp
- Garam masala 1.5 to 2 tsp(as per your taste)
- Salt to taste
- Oil 1 tbsp
- Egg 1(optional)
- Puff pastry sheets 1 box(I used Pepperidge farm puff pastry sheets
- Cook beef with the ingredients (numbered 2 to 5 for cooking the beef)in a pressure cooker for 3 to 4 whistles. Shred the cooked beef in a food processor/mixer or with hands.
- Heat oil in a wide opened pan. Saute onion, ginger, garlic, green chilli and curry leaves until onion changes brown in colour. Add turmeric powder, pepper powder, fennel powder and garam masala and saute for 1 min until the raw smell disappears. Next, add the shredded beef and stir until the mixture is dry(slightly crumbly). Add salt as per taste. Switch off the flame.
- Thaw the puff pastry sheets as per the directions on the puff pastry box. Cut it in to squares. (See tip no:2 at the end of the page)
4. Preheat the oven at 400-degree Fahrenheit /200-degree Celsius for 10 mins before baking.
5. In a small bowl, prepare egg wash by beating the egg with a tsp of water. Brush the four sides of each puff pastry sheet squares with egg wash so that when you fold the sheets, they stick to each other.
6. Place 1 tbsp of beef mixture to the center of puff sheet and fold the opposite corners of the sheet to form a triangular shape (fold the opposite sides to each other for a rectangular shape) and seal the sides properly with fingers.
7. Apply egg wash on top and bottom of the sealed puffs and place it on a baking tray lined with parchment paper/aluminium foil or greased with oil. Bake the puffs for 20-25 mins or until the puff pastry turns golden in color.
8. Serve meat puffs with ketch up and enjoy.
- You can freeze the leftover cooked beef mixture and use it later. When needed thaw it to room temperature.
- I used Pepperidge farm puff pastry sheets. There are two sheets in one box. I cut 9 squares (approx. 3 .1 inch*3.1 inch) from each sheet.
- Do not thaw the puff pastry sheets for longer time, it becomes very sticky and difficult to manage.
- Applying egg wash gives a shiny golden brown shade to the puffs.
- I got 18 meat puffs with the above recipe.