Ingredients:
For the filling/stuffing-
1 lb minced meat
1/2 chopped onion
2 cloves minced garlic
1 chopped green chilli
1/4 inch chopped ginger
1/4 tsp turmeric
1/4 tsp red chilli powder
1/4 cup chopped fresh coriander
1/2 tbsp garam masala (Buy here- https://amzn.to/2RtsjYL )
1 tbsp lime juice
A pinch of black pepper powder
Salt
Water
Oil
For the Puff Pastry-
1 1/4 cup very cold butter (salted)
1/2 cup very cold water
1/4 teaspoon salt
2 cups all-purpose flour

Method:

• To make the puff pastry: Using a food processor fitted with the metal blade, add flour and salt to the bowl, then add 3/4 cup of the cold butter cut in cubes and pulse until butter is absorbed, then add the remaining cold butter and pulse two or three times (no more) to combine, add the cold water and pulse four or five times just until the dough comes together to form a ball (really important not to over process).
• On a lightly floured surface place dough and knead lightly approximately 8-10 times. With a lightly floured rolling- pin roll into a rectangle approximately 12 x 18 inches.
• Fold the dough in half and then half again and one last time, wrap in plastic and refrigerate for 1 – 2 hours.
• To make the filling: Heat oil in a pan & saute the onions. Once soft add garlic, ginger & green chillies. Fry till the raw smell of ginger goes away.
• Add the minced meat & fry till tender.
• Now add the spices along with salt & pepper & cook till brown.
• Add some water if needed. We need a dry filling so make sure the meat is juicy and not runny.
• Add lime juice, fresh coriander & mix together.
• Keep aside to cool.
• Putting it together: Pre-heat oven to 225C. Meanwhile, take a rectangle of puff pastry and place a tablespoon of the spiced ground beef filling to one side of the pastry.
• Cover & seal the corners making sure the filling is well contained. Make sure the dough is glued well together. You could also apply a few drops of water to the edges to seal them.
• Lightly brush the puffs with beaten egg & garnish with sesame seeds.
• Bake for 15-20 mins & serve hot.