Sunday, April 18, 2010

Puffs (Keema Pie)

Normally I don't make hearty meals on Sunday nights. Sunday lunches are on heavier side and also, we have coffee and snacks at 4 o'clock so there is not a possibility of a good sit-down Sunday dinner. I prefer to make sandwiches and/or soups. Well, saving you from all the rant, I did make a full dinner on Palm Sunday as we only had a light lunch and from Monday, my fasting was to begin. And we also refrain from eating meat during the Holy week.

I bought the puff pastry a long time ago just to make these puffs. Finally was able to pull them out of the freezer and put them to use. Speaking about puff pastry, I was watching this show on TV and they showed how they make the puff pastry. It was horrible! A lb. of all purpose flour and a lb. of unsalted butter! That is all it takes to make that nice, flaky, puffy pastries! Maybe next time, I will try to replicate the recipe at home, using lesser fat.

One can replace the meat with potato and peas mixture but hey, don't we have samosas for that?! Why use high fat puff pastry for something as simple as potatoes and peas?!
Meat puffs(makes 8)

1 pack puff pastry, thawed as per package directions
1 lb. ground beef
1 large onion
Ground paste of ginger, garlic and green chilles, to taste
Salt, garam masala, red chilli powder, turmeric powder, cumin powder to taste

How to:
Pre heat the oven to 425° F.
Cook ground beef and onion till beef is no longer pink.
Add all the spices and let it cook till the mixture is dry.
Roll out the puff pastry sheet on a floured board into 2 - 13X9 rectangles.
Make 4 equal pieces out of each rectangle.
Fill up the pieces and fold over.
Pinch the seams so that the filling doesn't come out.
Place the folded pieces on a cookie sheet, and bake till they are nice and golden.
Enjoy with as many sides of veggies as you like or as a snack. I paired it with steamed broccoli and cheesy potato skins.

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