Mince or Prwan patties
Discussion
This is a long time favourite of mine. Whenever we had guests around at Christmas my my would make these. (that an Xmas cake make with patha)
Easy peasy.
half a kilo of mince
2 finely chopped onions
turmeric
garam masala
black pepper
pinch salt
tomato paste
garlic 4 cloves, very finely chopped or pressed
several splashes worcester sauce
flat teaspoon ground cumin
flat teaspoon ground geera
small handful of very finely chopped flat leaf parsely and corriander
flat teaspoon kashmiri paste
several hundred peas!
puff pastry. TBO i've never been bothered making this, so I use prerolled. The saxby's brand produces some lovely pastry, perfect for this.
Fry the onions until pale caramel colour. Add the mince and a flat tablespoon of turmeric. This will give the background taste. Add the garam masala, fashmiri paste, salt, tomato paste and the pressed garlic. Add worcester sauce, black pepper and salt. Add peas and let the mix simmer for at least one hour until the flavours are fully absorbed. Don't make this too peppery hot, the idea of this is that there is enough flavour and spice in there to be tasty, not hot - and leave enough time for simmering so that the spices don't taste 'raw'. When cooked the mix needs to be virtually dry, so don't add any extra liquid to it.
When fully cooked, let the mixture cool completely - it must be cold.
Cut the puff pastry into rectangles that enable you to put in a generous amount of the filling and fold over the edges and seal with a fork. I tend to make mine in about 20 cm squares and can normally get 6 to 8 out of a single sheet of prerolled pastry. Brush the mixture with some milk and place into a hot oven. (I have found that cooking prerolled pastry produces better results if you lower the temperature and cook for longer. Most suggest 200, I tend to use 170-180)
Peel off tray or foil when completely cold and eat either cold or rewarmed in an oven / microwave.
I am a batch cooker. I make about 50 of these at a time and freeze in batches of 4. They make a perfect quick midweek meal with a salad and are robust enough to take straight from freezer to microwave.
Easy peasy.
half a kilo of mince
2 finely chopped onions
turmeric
garam masala
black pepper
pinch salt
tomato paste
garlic 4 cloves, very finely chopped or pressed
several splashes worcester sauce
flat teaspoon ground cumin
flat teaspoon ground geera
small handful of very finely chopped flat leaf parsely and corriander
flat teaspoon kashmiri paste
several hundred peas!
puff pastry. TBO i've never been bothered making this, so I use prerolled. The saxby's brand produces some lovely pastry, perfect for this.
Fry the onions until pale caramel colour. Add the mince and a flat tablespoon of turmeric. This will give the background taste. Add the garam masala, fashmiri paste, salt, tomato paste and the pressed garlic. Add worcester sauce, black pepper and salt. Add peas and let the mix simmer for at least one hour until the flavours are fully absorbed. Don't make this too peppery hot, the idea of this is that there is enough flavour and spice in there to be tasty, not hot - and leave enough time for simmering so that the spices don't taste 'raw'. When cooked the mix needs to be virtually dry, so don't add any extra liquid to it.
When fully cooked, let the mixture cool completely - it must be cold.
Cut the puff pastry into rectangles that enable you to put in a generous amount of the filling and fold over the edges and seal with a fork. I tend to make mine in about 20 cm squares and can normally get 6 to 8 out of a single sheet of prerolled pastry. Brush the mixture with some milk and place into a hot oven. (I have found that cooking prerolled pastry produces better results if you lower the temperature and cook for longer. Most suggest 200, I tend to use 170-180)
Peel off tray or foil when completely cold and eat either cold or rewarmed in an oven / microwave.
I am a batch cooker. I make about 50 of these at a time and freeze in batches of 4. They make a perfect quick midweek meal with a salad and are robust enough to take straight from freezer to microwave.
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