Recipe by Madhu
"Minced Lamb stuffed into puff pastry, as hot or mild as you like it. Makes a very filling munchy."
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green chile peppers, diced
onions, peeled and chopped
dark soy sauce
ground white pepper
chopped fresh cilantro
1 (17.5 ounce) package
frozen puff pastry sheets, thawed
Why anyone would use ground beef for this recipe and then rate it I don't know. Followed recipe just as written. Loved it.
I will give this recipe five stars even though my puff pastry was not golden on top ( I think I did not thaw the dough properly and maybe oven temp). Other then that they were amazing! I made them for a mediterranian christmas party and they were gone before anything else. I made a taziki sauce and a mediterranian red sauce for dippers YUM! FYI do not substitute for beef like the other rater Lamb and Beef taste completly different and the spices will seem wierd with beef. :)
OMG this was the best thing since the invention of the fork! Pretty much followed the recipe except I used a half pound of lamb and made the 18 wedges with a tad left over! Go figure. This is a good tip about using puff pastry. Do not bear down on the edges as it will not puff up as well.
Roll with a light hand and reduce pressure on the edges. I also baked at 400* @ 15 minutes. I do have a convection oven so that might make a difference in performance. This is definitely a keeper!
Made a few changes based on what was available and taste(s): used ground beef, 1 onion, 1.5 Tbs ground ginger, 3 cloves chopped garlic, and 1/4 tsp of cumin and cinnamon. Omited cardamom. Looked really nice and tasted great. Since I used 2 onions less than the recipe called for, was probably a tad more spicy than intended..but we liked it.
Excellent! I have made these twice and love them as does everyone else who has eaten them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 222
** Calories from Fat: 127
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