Jungli Maas Puffs

Instructions

1. 1

   Prepare the Chili Paste & Sauté Aromatics

   • Soak the dried red chilies in hot water for 15-20 minutes to soften them. Drain the water and grind the chilies into a coarse paste, adding a splash of fresh water if needed.
   • Heat ghee in a heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Stir in the prepared red chili paste, turmeric powder, and coriander powder. Sauté the masala for 2-3 minutes until the ghee starts to separate from the mixture.
2. 2

   Cook the Mutton Filling

   • Add the mutton mince to the pan. Increase the heat to high and use a spoon to break up any lumps. Cook for 5-7 minutes until the mince is browned all over.
   • Season with salt, then add 1/2 cup of water. Bring the mixture to a boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the mutton is fully cooked and tender.
   • Uncover the pan and cook on medium-high heat until all the moisture has evaporated. The final filling must be completely dry.
   • Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves. Mix well.
3. 3

   Cool the Filling & Prepare for Assembly

   • Transfer the cooked mutton filling to a wide bowl or plate. Spread it out to help it cool down faster.
   • Allow the filling to cool to room temperature completely. This is a crucial step to prevent the puff pastry from becoming soggy.
   • While the filling cools, preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
4. 4

   Assemble the Puffs

   • Lightly flour your work surface. Unroll one thawed puff pastry sheet.
   • Cut the sheet into 6 equal squares. A pizza cutter works well for this.
   • Place about 1.5 tablespoons of the cooled mutton filling in the center of each square. Avoid overfilling.
   • Fold one corner over to the opposite corner to form a triangle. Press the edges firmly to seal. For a better seal, you can lightly brush the edges with water before sealing.
   • Use the tines of a fork to crimp the edges, which adds a decorative touch and reinforces the seal.
   • Repeat the process with the second pastry sheet and the remaining filling.
5. 5

   Bake to Perfection

   • Carefully arrange the assembled puffs on the prepared baking sheet, leaving some space between them.
   • In a small bowl, beat the egg to create an egg wash. Brush the tops of the puffs evenly with the egg wash for a beautiful golden-brown finish.
   • Sprinkle a pinch of nigella seeds over each puff.
   • Bake in the preheated oven for 18-20 minutes, or until the puffs are well-risen, golden brown, and crisp.
   • Remove from the oven and let them cool on a wire rack for 5-10 minutes before serving, as the filling will be extremely hot. Serve warm with mint chutney or ketchup.