Heat oil in a pan & add the onions, ginger, garlic paste and cook till gets transparent, on high flame.

Then add the mince in the pan and turmeric, crushed red chillies, garam masala, salt and peas and potatoes mix it well and add 1/3 cup of water and cover, cook on low to medium till all the vegetable cooked completely all the water dried and the oil comes on the surface.

When the water dried add the fresh coriander, green chillies and mix it (the filling should have no oil, or thr patties will get soggy) drain any extra oil & leave it to cool down.

On a baking tray put foil paper and lightly grease it.

Preheat the oven to 180c, gas mark 4, 350f.

Dust the working surface with flour and roll the puff pastry, cut it in square pieces and again roll lightly, then add the filling and close it, giving a rectangle,tringale roll shape and pressing the sides, place them on the baking tray.

Whisk the egg & brush it on the patties and bake it for 18 to 20 minutes or till the patties are golden.

Once baked and serve hot.

#NOTES:

#Can_you_freeze_patties?

Absolutely. Once cooled, cooked patties can be frozen in an airtight container for up to 3 months.

#How_do_you_reheat_cooked_patties?

Preheat the oven to 180C / 350F, and place frozen patties on a lined baking tray. Bake for 10 minutes, or until warmed through.

You can microwave them but I don’t recommend this as the pastry tends to go soggy.

#Tips_for_Cooking_Mince_Patties:

You can cook the savoury mince ahead of time to use in this recipe.

If you’re making the savoury mince at the same time, allow the savoury mince to cool before packing into the pastry.

Feel free to use shortcut pastry instead of puff pastry.

Did you make this? Tell us about it!