Beef patties are a common snack or appetizer served in Goa. They are light and flaky flavoured with, sweetness from the onions in the mince. Now with frozen puff pastry readily available, these can be made and enjoyed at home.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature and moist (not watery). If warm with moisture, the puffs will turn soggy. For a beautiful shiny glaze, brush puffs with egg wash before baking. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
Defrost puff pastry in the refrigerator and work with it when it is cold. Roll it on a lightly floured surface. The filling should be at room temperature and moist (not watery). If warm with moisture, the puffs will turn soggy. For a beautiful shiny glaze, brush puffs with egg wash before baking. The oven has to be preheated at the right temperature before the puffs can be baked. Intense heat from the oven turns the moisture in the dough into steam. The steam forces the layers of dough to separate, rise and puff up before evaporating into the oven.
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Goan Beef Patties
(Makes 12)
Filling
Ingredients:
1/2 kg beef mince
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
1/2 teaspoon pepper powder
4 cloves of garlic (finely minced)
1 small piece of ginger (grated)
2 onions (finely chopped)
2 green chillies (finely chopped)
1 tomato (finely chopped)
few mint and coriander leaves (chopped)
1 tablespoon vinegar
2 tablespoons oil
1/4 cup water
salt
Method
Heat oil in a pan, add onions and saute till light brown. Then add garlic, ginger and fry for few seconds. The tomato goes in next. Cook till soft and pulpy. Add the spice powders and saute for few seconds before adding the mince. Break the mince down with the cooking spoon and blend well with the spices. Once the mince changes colour, add water. Cover and cook on medium heat till all the moisture has evaporated. There should be no liquid in the filling. Garnish with mint and coriander leaves. Set aside to cool.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 10” x 10” square. Cut this large square into 6 equal rectangles. Put a spoonful of filling in each. Brush edges with water, fold and seal by pressing with a fork. Place each pastry parcel in a baking sheet lined with parchment paper. Brush the top with egg wash and bake till puffed and brown. Serve warm with ketchup.
Note:
(Makes 12)
Filling
Ingredients:
1/2 kg beef mince
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon clove powder
1 teaspoon cinnamon powder
1/2 teaspoon pepper powder
4 cloves of garlic (finely minced)
1 small piece of ginger (grated)
2 onions (finely chopped)
2 green chillies (finely chopped)
1 tomato (finely chopped)
few mint and coriander leaves (chopped)
1 tablespoon vinegar
2 tablespoons oil
1/4 cup water
salt
Method
Heat oil in a pan, add onions and saute till light brown. Then add garlic, ginger and fry for few seconds. The tomato goes in next. Cook till soft and pulpy. Add the spice powders and saute for few seconds before adding the mince. Break the mince down with the cooking spoon and blend well with the spices. Once the mince changes colour, add water. Cover and cook on medium heat till all the moisture has evaporated. There should be no liquid in the filling. Garnish with mint and coriander leaves. Set aside to cool.
Pastry
Ingredients:
1 box of Tenderflake puff pastry (397 gms containing two blocks - available in Canada) or frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat oven to 400 F or 200 C.
On a lightly floured surface, roll each block of puff pastry into 10” x 10” square. Cut this large square into 6 equal rectangles. Put a spoonful of filling in each. Brush edges with water, fold and seal by pressing with a fork. Place each pastry parcel in a baking sheet lined with parchment paper. Brush the top with egg wash and bake till puffed and brown. Serve warm with ketchup.
Note:
- Bake time varies with the brand, type, size of the oven. It should take anywhere from 15 to 20 minutes for the pastry to puff and turn golden brown. Ensure that the oven is preheated at the indicated temperature before placing the muffin pan or else, the pastry won't puff and will be limp.