I hope everyone had a wonderful holiday surrounded by family and friends. As the new year rolls round, most people make resolutions, many of which concern food. I’ve been lucky enough to somehow have really fast metabolism and never USED to put on any weight. Until now! It seems as I near the big 3-0, all those years of guilt-free chocolate binges are catching up on me and as many of you, my resolution this year is to TRY and eat more healthily. I’m not one to cut out anything from my diet but rather to eat everything but in moderation.
Which brings me to todays post- these yummy minced beef puff pastries infused with mint, coriander and onions that I’m really trying to convince myself are healthy. My reasoning for these being healthy are that they’re baked and you can use whole wheat puff pastry. Have I convinced you yet? I didn’t think so!!!
Regardless, these are super yummy snacks that I made for Maryam. She starts nursery tomorrow and I needed to stock up my freezer with easy, fuss free snacks for her lunches. I can’t believe that my little baby is all grown up. I know it sounds cliched but it really does seem like yesterday that I brought her home and she wouldn’t even fit into newborn clothes! And as of tomorrow, she will have to fend for herself in the playground. Sob sob 🙁
Anyhow, back to these delicious snacks! These can make great appetisers for a party or for a quick pick me up as they can be prepared in advance and just heated up in the oven last minute. The addition of mint and coriander really does make this special. There is also a special ingredient in these pastries to keep the minced meat nice and moist- a boiled potato. Yup, you read that right!! A friend of mine raved about adding this to help keep the mixture together and I have to say, I agree.
We usually serve this with a mint chutney mixed with ketchup.
Juicy Beef Puff Pastry Rolls
500 gms minced beef
3 tbs oil
2 tsp ginger
2 tsp garlic
2 medium onions, chopped
4 tbs mint, chopped
4 tbs coriander, chopped
1 tsp garam masala
1 boiled potato mashed
2 tbs ketchup
salt to taste
red chili powder, to taste (optional)
20 square puff pastry sheets
1 egg white, lightly beaten
Heat oil in a pan on medium heat. Fry the ginger and garlic paste until fragrant and then add the meat. Stir every now and then until the meat is cooked and browned. If you feel that the meat hasn’t cooked but is drying out, you can add about a 1/4 cup water and keep cooking until the water has evaporated. Turn the heat off and add the rest of your ingredients. Keep your pan covered for about 15 minutes as the steam will help to soften the onions. When completely cooled, you can fold into your puff pastry and bake.
To make your pasrties shaped as barrels like above, add about a tablespoon of filling in a vertical line 2/3 of the way to the right on a square pastry sheet. Roll the right side over to the left and pinch down. Then roll your whole barrel to the left so that the other side of the pastry tucks under. Pinch that end lightly. Gently score the top of your barrel and wash with egg white. Bake in a preheated oven at 200 degrees Centigrade for 20 minutes or until golden brown.
This recipe yielded 20 puff pastries.