Mince Puffs
If you love mince puffs you can make them at home! Super easy and delicious puffs make for a great tea time accompaniment or a breakfast option!
Servings 10 puffs
Ingredients
- 16 puff pastry squares
- butter to grease the pan
- hard-boiled eggs optional
For the egg wash
- 1 egg
- 1 tablespoon of water
For the filling
- 350 grams minced meat chicken, beef or mutton
- juice of 1/2 lime to marinate the mince plus extra while cooking it
- 2 medium-big sized onions thinly sliced crosswise (half-moons)
- 1 small green chilli slit (deseed to tone down the spice level)
- 1 " ginger finely chopped
- 2 teaspoons freshly ground pepper
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 2 teaspoons tomato paste
- 1/4 cup chopped coriander
- oil or ghee for frying
- salt to taste
Instructions
To make the filling:
- Place the minced meat in a fine slotted colander/strainer and lightly rinse it or just sprinkle it with water. Washing it completely will make it lose its flavour. Place in a bowl and marinate it with some salt & lime juice. Keep aside for at least 10 minutes.
- Heat oil or ghee in a heavy based wok or kadai and fry the onions till translucent. Then add the ginger & green chillies and fry on a low heat for a few seconds
- Add the tomato paste and fry for another half a minute or so and then reduce the heat completely. Add in the spice powders and then the marinated minced meat.
- The meat will begin to release its stock. Fry it on a high heat till the almost all of the excess water evaporates and the meat is cooked. Adjust seasoning.
- Garnish with chopped coriander and remove the pan from the heat. Allow the mixture to cool.
To make the puffs:
- Grease a baking tray with butter and place the puff pastry squares when still frozen. Allow them to thaw for about 10-12 minutes or until you can lift them up to fold (they will break if they haven't thawed properly)
- Place a teaspoonful of the prepared mince mixture in the centre of the pastry square. If you wish you can place half a hard boiled egg cut side facing down on the mince mixture. However, this is optional
- Dab the edges/corners gently with plain water. This will help seal the edges.
- Fold the puff pastry into half (vertically) or diagonally to form a crescent shape (half moon). You can also fold the four corners inwards. Gently press the edges with your fingertips or with a fork for a nice design.
- Preheat oven to 200 degrees C and bake the puffs for about 18-20 minutes (if using regular puff pastry) or 22-24 minutes (if using whole wheat puff pastry) or till they puff up and turn golden in colour. Bake times may vary according to your oven and thickness of the puff pastry sheets so keep an eye out.
- Remove and let the puffs cool for about 10 minutes on the baking tray, then using a cake server or spatula ease them out onto a wire cooling rack till they cool some more & turn flaky & crisp.
- Enjoy warm puffs with a cup of hot tea or coffee