A chai and Ramadan staple pronounced (PAY-TES). If you’re South Asian you know you can hear all your moms auntie friends pronouncing it like that. LOL
A flakey, buttery pastry stuffed with ground meat, chicken or potatoes. A side dish popular with your array of chai snacks. It was a bakery special as my parents call it, from their childhood in Pakistan.
My fondest memories of these were at my Paternal Grandmothers home and going to pick out all our favorite bakery chai snacks with my aunt. These were always a top pick amongst a bagful of other goodies my aunt would spoil us with.
Here’s my take on those “Bakery Special” Patties!
Half the meat mixture will fill 2 boxes of puff pastry (which is 4 sheets, 36 patties)
You may freeze the remaining meat mixture for lasagna/pasta, cutlets, rice or more patties!
2.5 lbs Ground Beef or Chicken
1 tbsp Garlic/Ginger Paste
2 Chopped Onion
2 Thai Green Chilies
1 to 2 tsp Crushed Red Flakes
1 tsp Ground Black Pepper
1 tsp Cumin Powder
1 tsp Coriander Powder
Salt (about 2 tsp or to taste)
1 Bunch Chopped Cilantro
4 Sheets Puff Pastry (2 boxes)
Brown the meat until the liquid released from the meat dries out.
If a lot of fat or water releases, strain the browned meat and add back to pot.
Once your meat is browned add your chopped onions and allow them to become translucent.
Now add the garlic and ginger paste and all your spices.
Mix the ground meat really well into the spices and allow it to cook for 5 minutes.
Now remove from heat and add your chopped cilantro.
Give it a mix and allow it to cool.
Open your puff pastry sheets and cut into thirds.
Now cut each third strip into 3 squares each, giving your 9 equal squares.
Brush the edges lightly with water and fill the center with about a tbsp of your meat filling.
At this point the shape is up to you, either add another square piece on top to give you a boxed square pattie shape or fold your square filled sheet at a diagonal to give your a triangle shape.
Place on a parchment lined baking sheet.
Brush with a beaten egg.
Sprinkle with Everything But The Bagel Seasoning (optional)
At this point you can freeze your sheet pan then transfer to a resealable bag.
Bake at 350’F until golden brown (about 12 to 18 mins).
If baking later, no need to defrost, just bake on a parchment lined baking dish for a few extra minutes.
I hope you give these a try, and if you do, be sure to send me a photo or tag me @blendofspice. I love seeing you all recreate my recipes and getting your feedback!