Kheema Puffs

January brings in the promise of a better year. So dinner is a table-laden pledge of good things to come. The family is treated to these small cigar shaped puffs, spiced ground meat encased in puff pastry. Patties or puffs are a Bombay staple, in bakeries and cafes. Square, rectangle and circular patties come with assorted fillings like chicken in white sauce, mushrooms, paneer, sausage and the most common ground meat. 

Though I tend to favor ground beef, I find that ground turkey is a better choice. Primarily, because it does not ooze fat like ground beef. You may think that it is a blander choice of meat, but when liberally spiced, turkey is delicious. Dhansak masala can be found in Indian grocery store and on Amazon. Garam masala is an excellent alternative.

Rather than make them the traditional way, I turn the pastry into fat cigars. I roll a thinner crust, add more filling and shape a less crumbly patty. Store bought puff pastry makes the process easier. The rolls take a concentrated effort. The rewards are generous.

KHEEMA PUFFS

Makes 18

1 pound ground Turkey or Chicken

2 tablespoons Canola Oil

1 Onion

1 teaspoon Garlic Paste

1 teaspoon Ginger paste

1/4 teaspoon Turmeric

1 teaspoon Chili Powder

1 tablespoon Dhansak Masala or Garam Masala

1/2 teaspoon Kosher Salt

1 package frozen Puff Pastry ( I use Pepperidge Farm)

1 Egg

Defrost puff pastry. Keep in a cool place till needed.

Chop onion finely.

Heat oil in a saucepan. 

When the oil is hot add chopped onion and saute till golden brown. 

Add garlic and ginger paste, turkey mince to onions. Stir well to break up ground turkey. 

Add all the masalas and salt. Once again saute well for 5 minutes. 

Add 1/2 cup water to the saucepan, cover and cook for 15 minutes till turkey is cooked. Uncover and cool. 

Pepperidge Farm puff pastry comes in 2 sheets.  Use one sheet at a time, keeping the other in the fridge. 

Dust the counter with a little flour if needed.

Roll pastry into a 15"x 10" rectangle. 

Cut the pastry in half making 2 5"x 15" rectangles. 

Divide each half into 5 rectangles.

Whisk egg well. 

Roughly divide the filling into 18 portions. Each one should be a little more than a heaping tablespoon.

Start with one rectangle. 

Lay a heaping tablespoon of turkey in the middle of the pastry, in log like form.

Brush the edges of the pastry with egg. 

Pick up the lower edge of pastry and bring it over the filling, compressing the filling lightly as you do. 

Bring the upper edge over the lower edge so the filling is completely encased. Pinch the edges together to close. 

Pinch the two ends closed as well. 

Place the filled pastry seam-side down on a lined baking sheet. 

Make the rest of the puffs in the same fashion.

Heat oven to 400F/230C.

Refrigerate the puffs while the oven heats. 

Takes puffs out of the fridge. 

Brush them liberally with remaining egg.

Bake for 25-30 minutes.

Eat a hot, freshly baked puff. They taste heavenly hot out of the oven. 

If you do make them ahead of time, reheat them in the oven before serving. 

Any which way you have them...they are a crowd pleaser.

Pin It