I’ve shared a lot of nontraditional (nontraditional for us Pakistanis) Ramadan foods, and I think it’s time to share some traditional Pakistani Ramzan fare 😉
We love the deep-fried goodness that are pakoray (fritters) and samosay (triangular meat or vegetable filled pastry), but we try to limit our intake of them to 1 to 2 times a week (2 is really pushing it) during Ramadan. I love the ease of homemade Puffs/ Patties (pronounced pey-teez), and they make for a really impressive addition to your spread. The key to amazing Patties is to use a good quality puff pastry, and you need a knockout filling recipe. I finally scored a filling recipe that I can use as my go-to from Fatima Cooks. The resulting Patties are delicious and gorgeous, and totally stand up to the beauties from Pakistani bakeries 🙂
Keema Puffs/ Patties
- 1 pound ground beef
- 2 tablespoons oil
- ½ onion, diced small
- 1 tablespoon ginger-garlic paste
- 2 teaspoons coriander powder
- 1 ½ teaspoons cumin powder
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- ½ teaspoon red chili powder
- Salt, to taste
- Handful chopped cilantro
- 1 egg
- 1 tablespoon water
- 2 pounds puff pastry, thawed and cut into desired size (may need more/less)
Heat oil in a vessel over medium-high heat. Add onions and ginger-garlic paste, and sauté until translucent, 3 to 5 minutes. Add coriander powder, cumin powder, black pepper, red pepper flakes, red chili powder, and salt. Cook for 1 minute. Add ground beef, cover, and reduce heat to medium. Stir often while breaking up large lumps. Cook until all liquid has evaporated and mixture is dry. Cool completely, then add cilantro. Set aside.
Preheat oven to 400°F and set aside a parchment lined baking sheet.
Prepare an egg-wash by whisking egg and water together in a small bowl. Set aside.
Lay puff pastry out on a lightly floured surface. Place 1 to 2 tablespoons of ground beef mixture in the center of the pastry. Fold pastry as desired and seal edges by pressing down gently with a fork. Place on prepared baking sheet and continue with remaining ground beef and pastry, placing at least 2-inches apart. Brush with egg wash, and bake for 25 to 30 minutes, until golden brown on top and on the bottom. Cool for a few minutes before serving.
Note: Puffs can be kept frozen and baked at a later time. Freeze unbaked puffs (with egg-wash) in a single layer on a parchment or plastic wrap lined baking sheet. When completely frozen, remove from pan and store in a freezer-safe container. Bake unthawed, adding a few minutes extra to baking time.