Directions: |
Directions:Beef
1. On medium high heat, add ground beef, garlic, ginger, lemon juice, salt, green chili paste and ¼ of the chopped cilantro in saucepan..
2. Cook until all the liquid has evaporated or almost evaporated and the colour of the beef has changed.
3. Stir occasionally to ensure it does not stick to the bottom.
4. Taste for the salt and spiciness. If you need more, add a pinch of salt and green chutney depending on your personal preference.. Take off the heat and transfer to a colander to drain of excess liquid.
5. When the ground beef mixture has cooled down, add the chopped onions, rest of the cilantro and garam masala.
Puff Pastry
1. Preheat the oven to 375º
2. Take the puff pastry from the freezer and the packet about 30 minutes prior to filling them.
3. Cut the pastry into 4 rectangular pieces. If the pastry is already cut up in squares you can either cut it into 2 pieces or leave as is depending your preference of the size. If the dough starts to get soft and is unmanageable, put it back in the freezer for 10 minutes.
4. Whisk eggs in a bowl. Add half the egg mixture to the beef and mix well.
5. Brush the egg wash on the 4 sides of the rectangular pastry..
6. Take a spoonful of the beef mixture and add to the top half of the dough leaving about ½".at the top and ½" on either side.
7. Fold the bottom dough over close the pastry.. Pinch the edges together with your fingers to ensure that the edges are tight
8. Press the edges tightly with a fork to further tighten and also to create a decorative border.
9. Using a fork pierce the top to let the steam escape during baking.
10. Take the egg wash and gently brush over each pastry.,
11. Place the pastries on a parchment paper on a baking tray. You will not need to grease the tray.
12. Bake the pastries for about 20 minutes or until they are golden brown and let them cool for 10 minutes before serving.
13. 1 packet of store bought pastry yields 8 beef pastries.
Serve with grated carrot chutney and tomato sauce. |
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