Filo Parcels With Mince Meat
This recipe combines flavorful minced beef cooked with a blend of aromatic spices, enclosed in layers of light and crispy filo pastry. The fragrant meat filling is nestled between the delicate pastry sheets, creating a savory filling that awaits a crunchy golden exterior when shallow-fried to perfection. Enjoy these delicious parcels as a satisfying snack or a delightful appetizer, served alongside your favorite condiments for a truly delightful eating experience.
— Constant Cookbook
Ingredients
- Basic mince meat recipe:
- Minced beef- 250 gms
- Turmeric- 1/4 tsp
- Ginger Garlic Paste- 1 tsp
- Kashmiri Chilli Powder- 1/2 tsp
- Coriander Powder- 1 tsp
- Pepper Powder- 1/4 tsp
- Cumin powder- 1/4 tsp
- Meat masala- 1 tsp (optional)
- Salt- to taste
- For the pastry:
- Uncooked filo pastry sheets- 8 large rectangular sheets, each cut into 4
- Egg- 1, lightly beaten
- Oil- to lightly grease the pastry sheets and to shallow fry
Instructions
- Mix all the powders and GGP along with the mince meat and pressure cook with about 2 tbsp water for about 10 minutes after you put the weight on (approx. 3 whistles). Let off the steam, open the lid and if there is a significant amount of water, cook on high heat for a few minutes till some of the water has evaporated. You can add salt, spice etc. at this point, if there isn't enough. Alternatively, heat some oil in a frying pan and throw in the mince meat along with the gravy and fry on medium heat till all the gravy has been absorbed and it becomes somewhat dry.
- Assembling:
- Place a pastry square (the one you cut out from the big rectangular one) onto a lightly greased plate and using a basting brush lightly brush some oil onto it. Top with another pastry and continue till you reach the 4th pastry which you shouldn't oil.
- Top the fourth pastry sheet with about 2 tbsp (or more) of mince meat. Spread it out. You don't want to over fill it, so be sure you even it out.
- Now continue with the remaining 4 pastry squares on top of the filled sheet, oiling each before topping. It would be like a parcel, with the sides all held together by the oil and the mince meat filling in between 8 layers.
- So you basically end up using 2 rectangular filo pastry sheets for each filled. (Am I confusing you..cos I myself am a bit confused now..but don't worry its not rocket science..you'd get what I mean when you have the pastries in front of you)
- Continue doing this with all the 8 sheets and keep them ready to shallow fry.
- Frying:
- Heat a non stick frying pan and drizzle some oil onto it.
- Do an egg wash on one side of the roti and carefully place that side down on the pan. Yup it would sizzle away...and I had the smile of contentment on my face :)
- Fry for about 3 to four minutes or till lightly crispy and golden brown.
- Do an egg wash on the top side, and flip it. Wait for that side to become brown and crispy and then drain on paper towels.
- Continue doing the same to all the 4 parcels.
- Serve hot with curd and pickle or slice them up into smaller squares and serve as an appetiser with chutney or chilli sauce.
Yield
Serves 2
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