Seik-thar puff – Burmese mutton puffs

Burmese mutton puffs (Seik-thar puff)


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These addictive puffs are a popular snack in the teashops of Burma, and our equivalent to sausage rolls. Usually filled with goat meat, they can be made into triangle shapes by simply using squares of pastry pressed together, but my preference is the traditional round form.

Slice the onions and garlic. Heat 2 tablespoons of oil in a pan on a medium heat and add the turmeric. Let it sizzle and then add the onions and garlic. Turn the heat down to medium-low and then fry gently for 20 minutes, tossing occasionally until the onions are withered. Remove from the pan and set aside
Heat 1 tablespoon of oil in the same pan on a medium heat and add the meat filling ingredients. Stir fry for 10–15 minutes until the meat is well browned
Add 300ml water, the cumin seeds and the cornflour, mix thoroughly and cover with a lid. Bring to the boil and then lower the heat to medium and leave to simmer for 30 minutes, covered
Remove the lid and give the meat a good stir. Turn the heat up to high and stir-fry for 5 minutes until slightly sticky. Set the meat to one side and allow to cool. Once cool, combine with the fried onions
Preheat an oven to 200°C/gas mark 6
Cut scone shapes out of the pastry using an 8cm round cutter – you should get 24 rounds in total. Place half the pastry shapes on a baking tray lined with baking paper and then brush with the beaten egg. Place a heaped tablespoon of the filling on each round, leaving a 5mm space from the edge so you can seal the puffs. Press the other half of the pastry shapes onto the filled shapes, gently sealing round the edges
Brush egg wash all over the puffs and then make three small cuts in the top of each one to allow steam to escape
Bake for 20 minutes or until golden and then serve the puffs hot with ketchup or chilli sauce. You can refrigerate the puffs for up to 24 hours and eat them cold or reheat them and serve warm, but they are best eaten straight from the oven
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