Beef Patties

Beef Patties
(Makes 12)

Filling
Ingredients:
1/2 kg beef mince
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
1/2 teaspoon pepper powder
4 cloves of garlic (finely minced)
1 small piece of ginger (grated)
2 onions (finely chopped)
2 green chillies (finely chopped)
1 tomato (finely chopped)
1 tablespoon vinegar
2 tablespoons oil
1/4 cup water
salt 

Method
Heat oil in a pan, add onions and saute till light brown. Then add garlic, ginger and fry for few seconds. The tomato goes in next. Cook till soft and pulpy. Add the spice powders and saute for few seconds before adding the mince. Break the mince down with the cooking spoon and blend well with the spices. Once the mince changes colour, add water. Cover and cook on medium heat till all the moisture has evaporated. There should be no liquid in the filling. Leave to cool.

Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)

Method:
Preheat oven to 400 F or 200 C.
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On a lightly floured surface, roll each block of puff pastry into 10” x 10” square. Cut this large square into 6 equal rectangles. Place a spoonful of filling in each. Brush edges with water, fold and seal by pressing with a fork. Place each pastry parcel in a baking sheet lined with parchment paper. Brush the top with egg wash and bake till puffed and brown. Serve warm with ketchup.

Note:

1. Bake time varies with the brand, type, size of the oven. It should take anywhere from 15 to 30 minutes for the pastry to puff and turn golden brown. Ensure that the oven is preheated at the indicated temperature before placing the muffin pan or else, the pastry won't puff and will be limp.