Meat Puff

Puff Pastry Sheets - 6

Kheema - 1 cup, cooked with Salt and Pepper

Onion - 1, minced

Ginger Garlic paste - 2 tsp

Green Chilli - 1, minced

Curry Leaves

Garam Masala - 1 tsp

Fennel powder - 1 tsp

Tomato Ketchup = 1 tbsp.

Oil

Preheat oven to 400 F for 10 mins.

Heat Oil in a wide pan. Saute Onion and cook till it becomes translucent. Sauté Ginger Garlic paste until the raw smell goes away. , Add minced Green chilli and Curry leaves. Saute for 1 min. Add Garam masala and Fennle powder; saute until the raw smell of masalas goes away. Add the Kheema along with Ketchup, 1/8 cup Water and cook closed for 5 mins.

Thaw the puff pastry as per the package instructions. Beat 1 egg with 1-2 tsp water for egg wash. Apply this egg mixture on four sides of the puff pastry. Place about 1 -2 tbsp of masala on each puff pastry.

Close the puff pastry, by folding the two opposite corners of the square, to make a triangle. Apply the egg wash all over the sealed puffs. Bake in the preheated oven for 20-25 mins or until the puff pastry is golden in colour.

Serve with tomato ketchup.

If you want a rich/ dark brown color, change the oven setting to broiler (top portion baking) and bake for the last 2-3 mins