Month: September 2010
Sigh. I’m surprised that it is well past summer and fall has emerged. Summer was a long, busy summer which I longed for it to end and continue equally. I feel like summer left with me with memories of a whole year and now I’ve begun 2011. Many things changed. I grew as a person as I learned, read, and thought. I’m in a place that I never expected to be but then again I never had much planned out past the age of 20. Everything is like a new pair of shoes, trying to wear them in so that they’re more comfortable, making sure it’s worth the price.
With that said, I’m not sure I will be continuing this blog. I need to keep up with my recipes no doubt. I still have a passion for food but maybe I might take a different turn on this blog or add to it. I haven’t decided yet. It’s something that I’m going to leave open and hope that I’ll find my way back here soon.
During the Islamic month of Ramadan, it has been family tradition to prep food for the month of fasting beforehand so we have more time to spend worshiping. We usually make and freeze three different appetizers so all we have to do is cook them when we want them. One of the three that we make is called Patties which is puff pastry stuffed with ground meat. We usually use ground beef but sometimes we’ll use ground chicken as well.
It’s one of my favorites and we make them throughout the year as well to have as a light snacks or if we have an unexpected guests visit. The filling is quite easy to make but it takes sometime filling all the puff pastries. It helps to have a helping hand.
Ground Beef Patties
2 lbs of ground beef
2 tsp salt
1 tsp red pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp minced ginger
1 tsp minced garlic
1/3 c petite frozen peas
2 Serrano peppers, thinly sliced
4 hot peppers, thinly sliced
handful of mint, chopped
1/2 cup of cilantro, chopped
1 onion, finely chopped
5 stalks of green onions, finely sliced
packages of puff pastry
1-2 egg yolks
Take out puff pastry from freezer and set on counter to defrost. Wash the meat in a colander. Make sure you squeeze out the water before adding it to a pot. Cook the meat on medium heat with adding in the salt, red pepper, cumin, coriander, garlic, ginger, peas, Serrano & hot peppers.
Water will leach out of the meat and cook the meat. Once the water has dried up and meat is no longer pink, take off of heat. Stir in the mint and cilantro. Let the meat mixture cool down until room temperature. Once its cooled down, stir in the onion and green onions.
Preheat oven to 350 F. The puff pastry should be defrosted by now. It shouldn’t be too hard or too soft. If your puff pastry hasn’t already been cut into squares, cut the sheet into equal squares.
Take one end of the square and fold it to the diagonal corner. Crimp one side so it’s a triangle, closed on one side. Fill the pastry with the meat mixture till its nearly full. Close the open side by crimping the edges. Repeat until meat mixture has run out.
At this point you can either choose to freeze the patties in the freezer in Ziploc bags or bake them. If you’re going to bake them, line the oven with a sheet of foil paper. Place the patties on the foil. Whisk an egg yolk and brush the tops of the patties with the egg yolk with a pastry brush. Bake the patties for until the tops of the patties have turned red. Cool down and enjoy with ketchup or a chutney of your choice.