| Recipe Name:
Minced Meat Patties |
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| Category:
Snacks |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| For Flaky pastry |
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| Refined flour |
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50 g |
| Water |
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25 ml |
| Salt |
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1/4 tsp |
| Oil |
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1 tsp |
| Fat (For folding) |
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30 g |
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| For Filling |
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| Minced meat |
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50 g |
| Water |
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50 ml |
| Onion |
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15 g |
| Green chilly |
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1/2 |
| Tomato Sauce |
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1 tsp |
| Egg yolk |
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1 |
| Oil |
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1 tsp |
| Salt |
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1/2 tsp |
| Pepper |
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1/4 tsp |
| Milk |
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1 tsp (to glaze) |
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Method: |
- To make flaky pastry, sift the flour.
- Dissolve salt in water.
- Add this salted water to flour and make a dough, kneading in 5 g fat. Knead well. The dough should be soft.
- Rest the dough under moist cloth for 20 minutes.
- Roll the dough into a rectangular sheet of even thickness and mark the sheet lengthwise into three equal parts.
- Divide the fat (30 g) into three equal parts and make it smooth with a knife.
- Spread evenly one part of the fat on two-third part of the rolled dough, leaving about half an inch of edges uncovered with fast.
- Fold one part (without fat) over the 2nd part and then the third part over it.
- Rest for 30 minutes in a cool place (covered with a moist cloth).
- Roll again and repeat the process of rolling and folding twice with 20 minutes rest in between rolling.
- Rest the dough under moist cloth for about 30 minutes. Keep in fridge.
For Filling
- Cook minced meat in pressure cooker with water for about 5 minutes.
- Saute chopped onion and green chilly in fat, add cooked minced meat, egg yolk, seasoning and tomato sauce. Cook till dry.
- Roll pastry 1/4 thick and cut into 3" x 4" rectangle.
- Spread the filling on one half of each rectangle and fold (straight or diagonally). Press down edges. Slit a little on top to allow steam to escape. Glaze with milk.
- Bake at 425 degree F for first 15 minutes and then at 375 degree F till golden brown in colour.
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