If you read my earlier post on Strawberry Tarts, you’ll know that I owe this one to Kamran Siddiqi of the sophisticated gourmet, whose quick puff pastry recipe makes these puffs what they are… buttery, incredibly flaky and oh so delicious. Kamran’s pastry recipe is neutral and can be used for both sweet and savoury tarts or puffs, and in this recipe it provides a perfect home for the spicy minced meat filling, tempering down the heat of the ground spices and the chillies. I couldn’t stop eating them.
For the Spicy Mince filling you will need –
1 1/2 cups of beef mince (you can use chicken or vegetables)
I medium red onion – minced
*1 1/2 teaspoon cumin
*20 black peppercorns (you can use less if you like)
*(dry roast and pound in a mortar)
1 teaspoon ginger garlic powder
1/2 teaspoon cinnamon powder
1 teaspoon paprika
4 green chillies – chopped (you can use less and remove the seeds if you like it less spicy)
2 tablespoons olive oil
1 teaspoon salt
squeeze of lime
3 tablespoons chopped coriander
Fry the onion in the oil for 5 – 7 minutes till light golden. Add the salt and continue to fry for 2 – 3 minutes on a medium flame.
Add the chopped chillies and all the ground and powdered spices and roast for 3 – 4 minutes on a very low flame, stirring constantly. Be very careful that the spices do not burn.
Finally add in the minced meat and roast it along with the spices, before adding in a 1/4 cup of warm water and cook the mince covered for about 15 – 20 minutes or till all the liquid has evaporated.
Add the lime juice and the fresh chopped coriander and turn off the flame. Allow the minced meat to cool completely before using it in the puffs.
You will need 1 egg for the egg wash, apart from the puff pastry dough.
Roll out the dough to about 3 – 4mm thickness and cut into squares 31/2″ x 31/2″. Place about a tablespoonful of the minced meat in the centre of each square and brush the edges with egg wash.
And believe me when I say that they taste even better than they look!