Narciso’s Mince Puffs
Ingredients
2 large pkt Frozen Flaky pastry
Mince Filling
250g lean beef or chicken mince
2 tbsp minced goa sausage -optional
1 Onion chopped finely
2 cloves Garlic minced finely
½ inch Ginger minced finely
½ tsp Turmeric
1 tsp Coriander powder
½ tsp Cumin powder
½ tsp Pepper
½ tsp chilli powder (optional)
½ tsp Salt (to taste)
1 tsp Vinegar or 1 tbsp lemon juice
½ bunch fresh coriander finely chopped
Cooking Oil
Cooking Steps
Step 1
Sauté the onion, garlic and ginger, in oil for 2 to 3 minutes until the onions become translucent. Add the ground meat and Goa sausage and sauté until the mince is no longer pink.
Stir in the ground spices, cover and continue to cook on a low lame until the mixture is dry and the meat is cooked.
Finally, add the chopped fresh coriander and vinegar. Taste and add more seasoning if required.
Remove the mixture from the heat and allow to cool completely. If possible, place in the fridge for an hour as it makes it easier to work with when making the puffs.
Step 2
Make the Meat Puffs
Roll out the pastry to about 16 x 16 inches square.
Cut the pastry square in half both horizontally and vertically. So now you have 4 large squares. Cut each large square again in half horizontally and vertically. This should give you 16 squares. Place them back in the fridge until required.
Step 3
Working with a few puff pastry squares at a time, fill one-half of each square with a generous amount of mince filling making sure to leave the edges clear.
Apply a light smear of water on the edges, then flip the second half of the square over and press with a fork to seal. Chill the patties until ready to bake.
To bake, place the puffs on a baking tray. Brush with beaten egg and bake in a preheated oven at 200°C / 400°F / Gas Mark 6 for 18 to 22 minutes until lightly golden