Thehungrycodercooks

Ingredients

• 1 puff pastry sheet, thawed
• 3 eggs, boiled and halved
• 1½ cups shredded Pepper Jack cheese (optional)
• 1 egg, beaten (for egg wash)
• Sesame seeds, for topping

For the meat:

• 0.6–1 lb minced meat (keema – chicken, beef, or lamb)
• 3 tbsp oil
• 1 medium onion, finely chopped
• 1 tsp garlic powder
• 1½ tsp Italian seasoning
• 1 tsp paprika
• 1 tsp cayenne pepper (red chili powder)
• 1 tsp cumin powder
• 1 tsp crushed black pepper
• Salt to taste (adjust if using stock or bouillon)
• 2 tbsp tomato paste (I used Red Gold tomatoes)
• 1 tbsp vegetable or chicken bouillon or 1 stock cube
• 1 cup water
• Green chilies, finely chopped (optional)

Directions

Cook the Meat Filling

1. Heat oil in a pan over medium heat. Add chopped onions and cook until soft and translucent.
2. Add the minced meat, paprika, garlic powder, Italian seasoning, cumin powder, cayenne pepper, and crushed black pepper. Cook for about 1 minute, breaking up the meat.
3. Stir in the tomato paste and bouillon or stock cube. Adjust salt carefully.
4. Add water, cover, and cook until the liquid is fully absorbed and the meat is well cooked.
5. Stir in chopped green chilies if using.
6. Remove from heat and allow the filling to cool completely before assembling the puffs.

Assemble the Puff Pastry

1. Preheat oven to 400°F (200°C).
2. Cut the puff pastry sheet into rectangular pieces.
3. Lightly roll each piece with a rolling pin to lengthen slightly, if needed.
4. Add a spoonful of the cooled meat filling to the center.
5. Place one halved boiled egg on top and sprinkle with a small amount of shredded cheese.
6. Brush the edges with egg wash, fold, and seal tightly.
7. Brush the top with egg wash and sprinkle with sesame seeds.

Bake

• Bake for 15 minutes, or until golden brown and puffed.
• Serve warm and enjoy!

Recipe Video

Notes