Beef puff Patties | Meat Puff Patties || How to make beef puff patties with step-by-step photos
Beef Puff Patties are flaky, crispy, and mouth-melting snacks known as beef patties. the external crust of patties is made up of puff pastry dough filled with minced fillings and then baked until golden often referred to as meat patties
These beef patties used to be one of my favorite childhood snacks. Every local Pakistani bakery would have two versions of this snack – the long ones were always stuffed with mince, and the triangle ones were usually stuffed with potatoes/vegetables. My favorite would always be the beef ones. Fresh from the bakery oven with crispy puff pastry that keeps on flaking with every bite and a scrumptious ‘spicy beef filling.
My absolute favorite ones in Karachi were the ones from the Crispo bakery near Clifton Bridge. Crispy & flaky filled to the brim with this spicy mince mixture. Absolutely the best beef patties in town. Plus they do away with the top layer so you are saved from getting all the pastry crumbs on your dress.
The difficulty in finding hygienic beef patties from outside is what prompted me to think about making it at home by making my own twist
The trick to making delicious beef patties is the spicy mince filling – it binds the tasty mince together and gives it that characteristic bakery flavor that we all love.
A trendy and common breakfast snack or evening snack is being sold in bakeries but today I show you how can be made easily these patties at home. The homemade puff pastry dough recipe has been shared a few days back on my blog
Alternatively, Puff pastry can be ready to use at any supermarket or shop. Mostly found in the chillers or frozen section. Of course, you can also make homemade puff pastry dough. If you are interested in learning how to make puff pastry have shared a detailed recipe with step-by-step photos on my blog
Making perfect puff pastry items is dependable on the pastry dough the more you make the dough by following the instructions the more puff pastry items will make perfect
I prepared beef mince fillings for patties whereas you can make patties filling of your choice as well. To make tasteful mince filling I added dry mint leaves, chopped green chilies, grated ginger, and lemon juice to the mince. while I didn’t add onion you can add veggies of your choice like peas, capsicum, spring onion, etc
CAN BE FREEZE-PREPARED PUFF PASTRY PATTIES?
Yes, puff patties can be stored in the refrigerator for a month by keeping them in an airtight container. take them out from the refrigerator 30 minutes before baking and then bake till golden brown. Crispy and flaky meat puff patties are ready
For the best result follow my detailed step-by-step photo, Instructions, and tips above the recipe card
RECIPE NOTES:
- Before making puff patties take out the dough from the refrigerator around an hour before and let it come to room temperature. but if you made puff pastry from butter then let it remain outside for around 30 minutes since buttery puff pastry can’t be handled easily after coming at room temperature
- Don’t roll the dough in hasty. First slightly tab the pastry dough using a rolling pin and then roll out the dough around ½ inch thick in a rectangular shape
- To make crispy nicely golden brown patties, maintain the oven temperature first 10 minutes at a high temperature and then at 180
- Whether you are making non-veggie filling or veggie one thing to keep in mind is filling should be dry, not moist otherwise patties may turn soggy and not crisp
For Similar Tasty Snack Recipes:
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Rinse the mincemeat thoroughly in the colander and set aside
Heat the oil in the wok
Add ginger and garlic and saute it for a minute on medium flame. Next, put the mince in the oil and fry it on medium flame
Once the water is going to be dry almost
Reduce the heat to low then add powdered spices red chili flakes,garam masala, black pepper powder, and salt
Stir to mix up well
Splash some water over the keema and cover it. Allow to cook the keema on medium-low flame for 2-3 minutes
Then add mint, green chilies, grated ginger, and lemon juice
Give it to good stir
Shift to the plate and let it cool down completely. keep aside
Preheat the oven to 200 C
Dust the working surface with the flour and place the pastry dough
Tab the pastry dough with the help of a rolling pin
Then roll out the dough uniformly about ½ inch thick in a rectangular shape
Cut the puff pastry sheet vertically into 3 equal rectangles. (If it's a larger sheet cut it into equal rectangles accordingly)
Remove the extra edges of the pastry sheet
Cut each rectangle into two halves
Take one small rectangle sheet
Brush the edges with water
Place 1 tbsp of ground beef filling onto the center of the sheet
Fold the pastry over the filling.
Then again fold it once
Place the puff pastry on a baking sheet lined with parchment paper
Prepare all patties this way
Beat the egg in a small bowl and brush the egg wash over the puff patties
Keep them on the middle rack in the oven, bake them first for 10 minutes at 200 C
Then lower the temperature to 180 C, And bake them for 30-35 minutes or till the puff pastry has turned crispy and golden in color.
Remove from the oven, let cool down a bit
Transfer to the serving plate/tray.
Serve warm with a hot cup of tea, Baked puff patties can be stored in the zip lock bag for 2-3 days, They will remain fresh
Meat Puff Patties are flaky, crispy, and mouth-melting snacks known as beef patties. The external crust of patties is made up of puff pastry dough
Ingredients:
- 250g, puff pastry dough
- 1 no, egg for egg wash
- 2 tbsp, water
For Mince fillings:
- 250g, mincemeat beef/chicken/mutton
- 2 tbsp, olive oil
- 1 tsp, ginger garlic paste
- Salt to taste
- ½ tsp, black pepper powder
- ½ tsp, red chili flakes
- ½ tsp,garam masala powder
- 4-5 leaves, mint fresh/dry
- 2-3, green chilies chopped
- 1 tbsp, lemon juice
- 1/2 inch.grated ginger
- Onion chopped optional
- Rinse the mincemeat thoroughly in the colander and set aside
- Heat the oil in the wok
- Add ginger garlic and saute it for a minute on medium flame
- Next, put the mince in the oil and fry it on medium flame
- Once the water is going to be dry almost
- Reduce the heat to low then
- Add powdered spices red chili flakes,garam masala, black pepper powder, and salt
- Stir to mix up well
- Splash some water over the keema and cover it
- Allow to cook the keema on medium-low flame for 2-3 minutes
- Then add mint, green chilies, grated ginger, and lemon juice
- Give it to good stir
- Shift to the plate and let it cool down completely
- Keep aside
- Preheat the oven to 200 C
- Dust the working surface with the flour and place the pastry dough
- Tab the pastry dough with the help of a rolling pin
- Then roll out the dough uniformly about ½ inch thick in a rectangular shape
- Cut the puff pastry sheet vertically into 3 equal rectangles. (If it's a larger sheet cut it into equal rectangles accordingly)
- Remove the extra edges of the pastry sheet
- Cut each rectangle into two halves
- Take one rectangle sheet to brush the edges with water
- Place 1 tbsp of ground beef filling onto the center of the smaller rectangle and fold the pastry over the filling.
- Then again fold it once
- Place the puff pastry on a baking sheet lined with parchment paper
- Prepare all patties this way
- Beat the egg in a small bowl and brush the egg wash over the puff patties
- Keep on the middle rack in the oven
- Bake them firstly for 10 minutes at 200 C
- Then lower the temperature to 180 C
- And bake them for 30-35 minutes or till the puff pastry has turned crispy and golden in color.
- Remove from the oven, let cool down a bit
- Transfer to the serving plate/tray
- Beef puff patties are ready to serve
- Serve warm with a hot cup of tea
- Baked puff patties can be stored in the zip lock bag for 2-3 days
- It will remain to stay fresh
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