3green chillies; finely choppedadjust to heat preferences
¾tspred chilli powder
½tsproasted cumin powder
2tbspcoriander leaves; finely chopped
1tbspmint leaves; finely chopped
Puff pastry sheetseach pastry sheet makes 4 triangles
1egg beaten; for egg wash
White sesame seeds; for garnish
In a large pan, dry roast the mince till it has browned well. Brown in batches on high heat if the pan is small so that the mince is dried out and not stewed in its own juices. Remove and keep aside.
Heat oil in the same pan and add the onions; sauté for 2-3 minutes on medium heat and then add the ginger, garlic and green chillies. Sauté till the onions are light brown, reduce heat and add all the spice powders. Season with salt, add the mince and mix well to combine. Finish off with the coriander and mint leaves. Remove and allow to cool completely before stuffing in the triangles.
In the meantime, thaw the frozen pastry sheets.
Preheat the oven to 200°C (fan forced oven) and line an oven proof tray with baking paper.
Cut each pastry sheet into 4 equal squares.
Place about 2 tbsp of the meat mince in the centre of each square. Brush egg wash on all the four sides of the square and fold diagonally to form a triangle. Press lightly at the edges and place on the baking tray. Repeat for all others.
Finally, brush egg wash on the top surface of the triangles and sprinkled with sesame seeds.
Bake for about 12-13 minutes or till the triangles are golden brown on the surface.
Enjoy warm with sweet chilli sauce.
The cooked mince freezes well to be used at a later date. I make it in bulk, freeze in batches and always have a pack of puff pastry sheets in the freezer; very handy for after school hunger pangs and unexpected guests.