Hand pies made with ground meat—one of my favorite kinds of food. So many variations created by different cultures throughout the world, including two recipes I’ve already shared: Jamie Oliver’s Sher Ping Pancakes and empanadas. I love these recipes because you can make them in advance (i.e., during naptime). Plus, when we’re traveling, they’re a good alternative to a cold (but, equally delicious) Bündnerfleisch sandwich. It’s easy to throw a few meat pies in a small cooler bag that I can reheat later in a hotel microwave.
Today’s meat pie version—dairy, egg and nut-free—comes from Bangladesh. Years ago, I attended a dinner party in Western Massachusetts that featured a huge feast of home-cooked Bangladeshi foods. Afterwards, the generous hostess shared her recipe with me for meat patties, a very popular Bangladeshi snack eaten throughout the year. Typically served with hot sauce or ketchup, she told me you can use any kind of meat, including shrimp or vegetables, as filling.
I’ve been making these since before my boys were born, and now that I’ve found allergy-friendly puff pastry in Switzerland, they’re back in regular rotation.
At Coop, along with the pre-made pastry crust, I’ve also been using its ultra-convenient and allergy-friendly puff pastry—“Blätterteig” (in German) or “Pâte feuilletée” (in French). It contains gluten, but the allergy label doesn’t list milk, eggs or nuts, so it’s safe for my son.
Last week on the Great British Bake-Off—my latest TV obsession from the UK—the contestants made their own puff pastry. I didn’t even realize people actually made this stuff themselves? I love homemade baked goods, but after watching them roll out sheets and sheets of paper-thin dough, I just don’t think I’ll ever have the patience for making puff pastry.
Thankfully, Coop’s version works perfectly well for Bangladeshi meat patties, which we had yesterday at lunchtime with salad, roasted chickpeas and red grapes.
Special thanks to our friend for sharing this recipe, which I’ve adapted slightly. Makes about 10-12 patties.
1 large onion, finely chopped
1 tablespoon vegetable or canola oil
Beef mixture, Part 1:
1 lb. or 1/2 kilogram ground beef
1 cup of water
2 cinnamon sticks
1 tablespoon of vegetable or canola oil
2 teaspoons cardamom
1 tsp. ginger, freshly grated
1 clove of garlic, finely chopped
1/2 teaspoon cumin
1/2 teaspoon coriander
A pinch of red chili powder
Beef mixture, Part 2:
1 handful of fresh cilantro, roughly chopped
1-2 tablespoons of flour
Salt and pepper, to taste
640 grams puff pastry
1. In a large pan, add 1 tablespoon of the oil and sauté the onion until soft and transparent.
2. Mix together the ingredients for Part 1 of the beef mixture in a large bowl, and then add to the large pan with the onions. Cook over medium-high heat until all the liquid has evaporated, about 5-10 minutes.
3. Add fresh cilantro, flour and salt and pepper to the beef mixture and stir until well-blended. Cool the mixture slightly.
4 .Unroll the puff pastry and cut into squares. Place the square onto an oiled baking sheet. Fill the center of the square with about 1-2 tablespoons of the slightly cooled beef mixture. Fold a corner to the opposite side, to create a triangle. Seal the edges by pressing on the dough with oiled fingers. Coat the tops of the patties with a little oil (or egg white, if you can).
5. Bake in a preheated oven for 25-30 minutes at 190°C/375°F until golden brown. Serve with hot sauce.
I’m working on a British baked good, hopefully for Friday’s post… Have a great week, and thanks for visiting my blog!