meat puffs (or meat-alternative puffs, even :)

So I am walking around the supermarket in the evening, after work - tired, but determined to get my shopping done - when I see some 'puff pastry'. Actually it was not puff pastry and was instead fillo pastry... but in my head it was puff and at this point of the story it is relevant to call it puff pastry.

On sighting the puff pastry, I get the great idea to make meat puffs... just like mum used to make. I was not entirely sure of all of the ingredients but knew I would most definitely need to get the pastry, some minced meat and some fruit chutney - I throw the pastry into my trolley and mentally add the other items to my shopping list.

When I have finished my shopping, I head home... with no intention of doing any cooking that evening... my plan was to go home, unpack my groceries and head back to work but... it was later than I expected, the pets were cute and I was too tired to go back to work. So I potter about for a while and come up with the great idea to make meat puffs... for dinner. Yeah. Right.

I dig the recipe, which I know mum sent me a few years ago out from where I expect to find it and check that I have the necessary ingredients.

Meat Ball Ingredients

500 grams minced meat- yup, have that (I've always used beef but you could use anything that takes your fancy - even meat substitutes such as chick-peas, haloumi/feta/paneer cheese, etc). 500g of meat will make at least 27 meat puffs.
1 egg - yup
1 grated apple - no, but I can compromise (having a jar SPC mushed/stewed/whatever Apple in the cupboard solves this one)
1 teaspoon ground ginger - I have heaps of the stuff (or you can use fresh [it's better] or pre minced/grated as well - up to 2 tspn)
1 teaspoon of salt - yup
1/2 cup breadcrumbs - gee, I even have them
1 teaspoon curry powder - uh-huh
an onion - yup, one left (chopped well - a food processor is the best way to finely chop, and saves your eyes too).
parsley - check, only dried, but it'll do (fresh is much better) - use as much parsley as you want.
1 pkt puff pastry - I think that I have this and tick it off the list, but really I have fillo pastry (NB: you get around 5-7 sheets in a standard puff pastry pack which is enough puff pastry to make (5x9=)45 to (7x9=)63 meat puffs.) Oh... and if you buy filo pastry by mistake, it's ok, the meat puffs won't puff as much but they'll still be yummy and they'll take a bit longer to make.
lge jar fruit chutney - of course
mustard - I do indeed

more ingredients, req'd later in the process

Seasoned flour - aka plain flour with stuff in it... sometimes I'll use curry powder, sesame seeds... well, pretty much whatever I see in the cupborad that takes my fancy at the time.
mustard of your choice - i like a mild french mustard for this... or a grainy honey mustard
Chutney or relish of choice. I started with good ol' Rosella Fruit Chutnety but have also used a mango and ginger chutney and a hot tomato relish - sometimes I use a variety of chutneys and relishes for a single batch, depending on my mood - but stick to one chutney per meat puff.
cooking oil of your choice
Milk to baste the final product before baking.

equipment

Mixing bowl
non-stick baking tray or lightly greased baking tray
tongs/egg slide
frying or baking pan that you can use on stove top
cooling rack useful, but not req'd

method

Mix all ingredients in a bowl until they are well mixed. Hands are best but if you, unlike myself, did not get in to mud pies as a child and abhor getting your hands dirty, use a fork or wooden spoon - it'll take longer but you'll get there.

Once you're done with the mixing process wash the gunk off of you hands (if you used your hands, that is). Now is also a great time to put some grease proof paper - or whatever - on your bench space so that you can just wrap up the mess later and avoid messy bench syndrome. I do this because I'm lazy, but you might like the clean up process so you can ignore. It's just a suggestion as I have found it saves me lots of mess and time. You might also want to put your frying pan on the stove to heat up (add a thin layer of oil/swirl oil around pan).

From your mix make meat balls of approximately 1 inch round... or 2-2.5cm... small wee meat malls - basically you are going to chop a single sheet of puff pastry into 9 squares and a meat ball has to fit in the middle of each one and you have to be able to wrap the pastry up over them... so make them 'that' small.

As you finish making them roll each meatball in the seasoned flour and then pop in a pre-heated frying pan (covered lightly with some cooking oil) to cook until brown - you'll probably want a little oil in the pan - but not too much.

As the meatballs are cooked take them out of the pan and place on paper towel.

Around about now, consider turning on your oven. High. Whatever that means to you... or just check the back of your puff pastry packet to see recommended oven heat for whatever recipe they might be suggesting and use that if you are unwilling to wing it and take a guess.

Once you have done all of your meatballs (or while the last few are still cooking) take your first sheet of puff pastry (or filo pastry - which requires a little more preparation as per instructions on pack) and cut into 9 squares - just run knife through it horizontally and then vertically so it is a 3x3 grid. A naughts and crosses grid, perhaps. even.

In the middle of each square squirt, dollop or spread a small amount of mustard. Generally I use a knife and spread a little on if the mustard comes from a jar, if it is in a squirty bottle I only squirt a very tiny amount on. But you can vary to taste.

Next, dollop a level to rounded teaspoon of your selected chutney on each square on top of the mustard.

On top of the mustard and chutney, place a meat ball and then fold up each of the corners so that they meet in the middle at the top of the meat ball, squish the corners together so they stay put.

Place on tray, baste with milk.

Once you have a tray full, stick in a hot oven for about 10 minutes or until golden brown. It is recommended that you do not open the oven during this time, so hold back and just peek through the door if you must. Otherwise don't look until your 10 minutes are up.

Take off the tray and serve hot... or leave them for a bit and eat warm-cool. Nice refrigerated and taken for lunch the next day too. Useful as finger food at your gatherings and soirees too.

500g of meat makes at least 27 meat (or meat-substitute) puffs (or filos, if you buy the wrong pastry). I've never really counted but know I definitely use at least 3 sheets. It also depends on the consistency of size of your meatballs and how big/small you made them in the first place. Filo's taste just as nice but are a lot more work, so I strongly suggest using puff pastry. I've only made this error once and won't be making it again in a hurry.

Enjoy!

time required to do all this

2 full episodes of CSI + half of the next show (which interprets into 2-3 hours, unless you have super speedy methods... I don't). It takes me time. But they taste so good and there are heaps of them, enough to share, give away to a friend and/or take to work the next day.

Credits

Mum. (who else?). My wording, but her recipe.

Comments

I made Meat Puffs on Friday night... took me an episode of the Simpsons, plus the entirity of Lara Croft: Tomb Raider to do (all hail Angelina's pneumatic breasts)... but DAMN they were worth it.... I needed to make smaller meatballs and add more relish.... but that is definately a recipie that will be added to the list of "Things What We Make".... YUMMO! (aka) "Yani"

Since you would not answer your phone I had no choice but to be a tell-taddle-tit and inform mother M that you are revealing her meat puff secrets to the world HAHAHAHAHA. Ok feel better a little manic laugh does us good every now and then. Mishter

Damn you and your bloody web site, Now I have been inspired and will have to cook up some meat puffs, not only that but I will have to get off my butt and finally make that corned silverside I have been looking at everytime I head to the shops. I was fine until I popped onto your site to have a look at you meat puff boo-boo, but seeing all the yummy ingredients listed gave me a strong yearning for mums home cooking since she will not be over any day soon to cook me a nice dinner I guess I will have to get off my lazy bum and cook it all for myself. Mishter