Beef Puff

(Beef Puff Pastry)
Prep Time 40 minutes
Cook Time 40 minutes
Course Snack
Cuisine Indian


  • 1 lb. Beef, cut into small pieces*


  • 1 cup water
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp kashmiri chili
  • 1⁄2 tsp garam masala
  • 1 tsp coriander powder

Preparing the Spices:

  • 3 tbsps coconut oil
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1 large onion, sliced
  • 1 green chili, minced
  • 2 stalks of curry leaves, minced
  • 1⁄2 tsp kashmiri chili powder
  • 1⁄2 tsp black pepper
  • 1⁄2 tsp garam masala
  • 1⁄2 tsp fennel seed powder

Pastry Preparation:

  • 1 egg, beaten
  • 2 puff pastry sheets, thawed at room temperature**


Step 1:

  • Wash the beef well.
  • Marinate the beef,
  • Cook for 20- 30 minutes on the stovetop, or until the beef is well-cooked.
  • Set aside to cool.
  • When cooled, mince the beef in a grinder or food processor
  • Set aside.

Step 2:

  • Heat a pan and when hot, add the coconut oil.
  • Stir in the ginger and garlic, sauté for a minute.
  • Add the green chili and curry leaves.
  • Add the onions and sauté until slightly brown.
  • Turn the heat down.
  • Add the chili powder, black pepper, garam masala, and fennel seed powder.
  • Sauté for a minute or two.
  • Add the minced beef.
  • Sauté for 3 to 4 minutes.
  • Remove from heat and let it cool.

Step 3:

  • Cut the pastry sheet into rectangles.
  • Place a tablespoon of the beef mix in the center.
  • Wet the edges with the beaten egg.
  • Fold the pastry over the beef and close it. (You can use the fork to press down the edges.)
  • Preheat the oven to 350°.
  • Bake the puffs for about 25 to 30 minutes, or until golden brown
  • Puff pastries are ready to serve.



*I used chuck roast, but you can use the beef of your choice.
**I used Pepperidge Farm Puff Pastry Sheets (2 ready-to-bake sheets, see instructions on the box for thawing).
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