Homemade Meat Patties
These are puff pastry filled ground meat and baked until golden often referred to as meat patties. Growing up these were very common breakfast snacks you could buy from the bakery. Today, I show you how easy it is to make.
These meat patties are made using puff pastry. Puff pastry can be purchased ready-to-use at any supermarkets or pastry shops. Mostly found in the chillers or frozen section. Of course, you can also make puff pastry from scratch. If you are interested in learning how to make puff pastry from scratch I have shared a detailed recipe with video and step by step pictures on my name blog Veena Azmanov.
Today, we fill these with ground meat filling but you can also make these with a mushroom filling, mashed potato filling similar to a samosa or cheese spinach filling. My kid’s favorite is Nutella puff pastries, but you can also try your favorite jam or date and nut filling. You can also use the minced chicken recipe I shared previously with you.
While you can certainly make it the above individual method. You can also make it as one long puff pastry strip then cut it into similar size squares as shown below.
- Saute Pan
- Baking tray
- Kitchen Knife
- 1 Sheet Puff Pastry
For the Filling
- 250 grams Ground meat beef or chicken mince
- 1 cup Onions chopped finely
- 1 tsp Garlic minced finely
- 1 tsp Ginger minced finely
- 1/2 cup Cilantro Kothmir chopped finely
- 1/2 tsp Turmeric haldi
- 1 tsp Coriander powder Dhania
- 1/2 tsp Cumin powder Jeera
- 1 tsp Vinegar or 1 tbsp lemon juice
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Cooking Oil
For the meat filling
- Saute the onion, garlic, ginger, in oil for 2 to 3 minutes until the onions become translucent
- Add the ground meat and saute until no longer pink.
- Add the spices and season with salt and pepper
- Continue to cook until the meat is cooked.
- Then, add the cilantro and vinegar
- Taste and adjust seasoning.
- Remove from heat and into a bowl to cool completely. If possible, place in the fridge for an hour as it makes it easier to work.
For the Puff Pastry
- Keep the puff pastry chilled at all times. It is easier to work with chilled puff pastry.
- When chilled, open the puff pastry – dust with flour and roll out to about 16 x 16 inches square
- If necessary, place on a tray and back in the fridge to keep it cold.
- Cut the puff pastry into 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.
- Preheat the oven at 200 C / 400 F
- Working with a few puff pastry squares at a time
- Fill one half of each square with a generous amount of ground meat filling making sure to leave the edges clear.
- Apply a light smear of water on the edge
- Then, flip the second half of the square over.
- Use a fork to seal the top and bottom edge. Put it back in the fridge to chill again.
- Do the same with all the other puff pastry squares
- Place the chilled meat patties on a baking tray.
- Brush each pastry with beaten egg. Sprinkle with sesame seeds.
- Bake in the preheated oven for 18 to 22 minutes until lightly golden.
- Let cool at least 10 minutes before you serve.
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Pin this and other East-Indian Recipes on Pinterest here