Thursday, February 15, 2007
These mutton puffs are so easy to make. The filling can be done ahead and refrigerated. You can bake the puffs just 1/2 hr before serving.
Mutton Kheema-1/2 kg
ginger garlic paste- 1 1/2 tsp
Turmeric powder-1/2 tsp
green chillies- 7 (chopped fine)
garam masala- 1/2 tsp
corriander leaves- (1/4 cup ,finely chopped)
Puff Pastry sheet- 1 pack
butter- for basting
Heat oil in Kadai. Add onions and saute until golden brown. Then add ginger garlic paste and chillies. Saute 2 mins. Now add tomatoes and cook till tender. Then add turmeric, garam masala and salt. check for seasonings. Now add kheema and mix well. Then put peas and 1/2 cup water. cover and cook till mutton is done. After some time, remove lid and allow all the water to evaporate so that the kheema is almost dry. Finally add corriander leaves and mix well. Now the stuffing is ready.
Thaw the pastry sheet as per package directions. Cut into desired shapes. Place a spoonful of stuffing and seal all the open edges. To seal edges you can apply some egg wash( 1 egg yolk+ 2 tbsp water. beat together). Apply egg wash on the top of the pastry sheet to get a nice golden colour. Preheat oven to 350 deg . Arrange the puffs on a baking dish coated with non-stick spray.Bake for 20 minutes or till done.
Note: The mistake that I did was I completly forgot about the egg wash. Although the puffs tasted good, it could have got that glossy golden color with the egg wash. Hope not to forget it next time.