Directions

To Make

1. Heat 2 tbsp of oil in a frying pan over medium heat. Once hot, fry the turmeric powder until it starts bubbling. Add the sliced onions and sauté until soft. Stir in the minced garlic and cook for 1 minute. Season with salt and set aside to cool.
2. Clean the frying pan and heat 1 tbsp of oil. Add the lamb mince and cook until browned and fully cooked. Stir in the diced green chilli, remaining aromatics, sugar, salt, and chicken bouillon.
3. Cook for 2 minutes, then add the chicken/beef stock, corn flour, and cumin seeds. Stir well, reduce heat, and simmer for 5 minutes, or until thick and sticky. Set aside to cool.
4. Preheat the oven to 200°C. Combine the cooled onion mixture with the lamb mixture.
5. Using a round cutter (7.5–8 cm diameter), cut 24 discs from the puff pastry (12 for the base, 12 for the topping). Place the 12 base discs on a lined baking tray and brush with beaten egg.
6. Spoon about 1–1.5 tbsp of the lamb mince filling onto each base disc. Top with another pastry disc, gently smoothing the edges and pressing to seal. Repeat with the remaining discs. Brush all puffs with beaten egg and make 3 small cuts on top of each for steam to escape.
7. Bake in the middle rack of the oven for 20–30 minutes, or until golden brown. Serve hot.