Meat Patties - Meat stuffed Puff Pastry

Step 1

Thaw frozen puff pastry but keep it chilled at all times.Tip - I fine opening up the puff pastry sheet on a baking tray and letting it chill is the best way to work with it.

Step 2

In a skillet over medium heat, add the oil and saute onions, ginger, garlic until onions are translucent.

Step 3

Add ground meat and spices. Stir the meat well with a flat spatula and break the meat apart so there are lumps.

Step 4

Season with salt and pepper. Continue cook on medium heat until all the liquid is absorbed and the meat is cooked through.Tip - you want the ground beef to be as dry as possible or it will be difficult to fill in the puff pastry. Turn the heat up as necessary.

Step 5

Add lemon juice and chopped herbs.

Step 6

Taste and adjust seasoning  - set aside to cool completely.

Step 7

Beat the egg. Add half of the beaten egg to the cooled ground beef mixture and save the other for eggwash.]Tip - adding an egg to the ground beef helps keep the filling in place. This prevents the filling from falling off with every bite.

Step 8

Dust the rolling pin with flour, lightly dust the puff pastry with flour and roll the chilled puff pastry into 16 x 16 inches or 12 x 12 inches large squareTip - do not use too much flour on the puff pastry. If the puff pastry is sticky it means it needs to be chilled.

Step 9

Then use a ruler and pizza wheel to measure and cut 16 or 12 equal squares each about 3 x 3-inch. (see video)Tip - the size here is a guide, so measure your puff pastry and see what best gives you 3 x 3-inch squares

Step 10

Place a tablespoon or more of filling on the top half of the square staying clear of the edges

Step 11

Fold the other half over and seal the edges. If the puff pastry is dry, brush the edge with some of the beaten egg.

Step 12

Use the tines of a  fork to seal and mark edges so they look nice as well as won't open during baking.

Step 13

Place the pastry on a baking tray and into the fridge to chill for at least 20 minutesTip - these can be made up to 2 days ahead and kept in the fridge or frozen unbaked like this for up to a month. Bake from chilled, not frozen.

Step 14

Preheat the oven at 200 C / 400 F and brush the puffs with the remaining beaten egg.Tip - beaten egg gives a nice golden color. For a darker brown color use egg yolk with 2 tbsp of milk.

Step 15

Bake in the preheated hot oven on the middle rack for about 18 to 20 minutes until golden and puffed up.

Step 16

Cool on a wire rack for at least 10 minutes before you serve.

Step 17

Serve with ketchup, mayonnaise, or chilly sauce