¼ kg beef or lamb minced meat
½ cup finely chopped carrot
½ cup frozen green peas
1 tsp ginger garlic paste
2 tsp tomato paste
1 tsp red chilli powder or black pepper powder
2 finely chopped onion
2 tsp oil
1 packet readily available puff pastry sheets
Heat oil in a vessel. Add finely chopped onion and fry for some time. Then add ginger garlic paste and sauté. Add tomato paste and fry for some time. Add red chili powder and mix. Add carrot and peas. Add to it the mince. Mix it well and allow it to cook on slow fire for half an hour. Once the meat is cooked put off the fire and take out the lid. Let it cool.
Pre-heat oven to 180°C. Now take the pastry sheets one by one. Place the stuffing in the centre. Apply water lightly on the sides and bring the two ends together and seal it. Do the same with all the sheets. Place them in a baking tray and bake them for about 40 minutes or until the top of it becomes slightly brown.
Note: You can brush the top of the puffs with a beaten egg to give it a shiny look before placing it in the oven.