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The ingredients needed to cook Beef Potato Puff Pastry with Dip Sauce 😚🐂🍅🥕🌶🌯🌻🍽😍:
- Use 4 sheets Flaky Puff Pastry frozen, then thaw
- Provide Fillings
- Take 450 g Beef Schnitsel, cut into small pieces of rectangular size
- Use Marinade with Mirin & Teriyaki sauce for 15'
- You need 2 tbs Mirin (sweet rice wine vinegar)
- You need 2 tbs Teriyaki sauce
- Use 1 tsp Garlic powder
- Prepare 1 tsp Ginger powder
- Get 1 big Red Onion, diced
- Prepare 1 cup Rice Bran oil for fry
- Take 1/2 tsp Kashmir Red chilies powder
- Use 1/2 tbs Curry powder
- Take 3 tbs butter
- Use 3 large peeled pink Potatoes slice roughly
- Take Small red onion chopped finely
- Take 1 handful fresh parsley, chopped the leaves very finely
- Prepare To taste Salt & pepper
- Use 1 cup Milk
- Take 1/2 tbs flour mix with 1 tbs cold water to glue(flour flurry)
- Get To glaze: 1 beaten egg, add 1 tbs milk (egg wash)
- You need DIP SAUCE:
- Get Savoury Soya sauce
- Use ABC sweet Soy Sauce
- Provide 1 lemon juice
- Prepare 1 tsp Siracha sauce
Instructions to make Beef Potato Puff Pastry with Dip Sauce 😚🐂🍅🥕🌶🌯🌻🍽😍:
- Pre-heat oven to 220 C degrees.In a wok warm oil, add Onion& sauteed for 2' then add the ginger&garlic powder & sautee for 1'. Add 2 tbs butter then add Baba Curry powder,Red Kashmiri Chili powder &sugar and stir for 3", then add the marinade Beef to coat all over, sprinkle salt & continue to stir-fry& mix all together until develop fragrant. Fry until oil starts to depart.Keep to stir to avoid burning.When beef has turn colour then remove and transfer the beef into a small bowl. Let it cool.
- Peel the potatoes, slice roughly, steam them in a double pot for 18'. Remove off heat, put into another small bowl. Sprinkle with salt, crushed black pepper, red onion, parsley leaves and mix all together then mash a little bit adding 1 cup of milk a little at a time, to have a good solid texture. Set aside.
- Cut one Flaky Puff pastry sheet into 4.Put one piece of pastry flat on the table.Spoon Potato filling first as a base then spoon the Beef mixture pieces on top.Pinch to secure edges with flour flurry around the internal edge.Crimp the edge using index finger and thumb, starting from one end to another.Repeat until pastry is used up. Brush on top pastry with egg wash. Transfer the Pastry in freezer for 15'.Brush the baking sheet trays with vege oil,then put the parchment baking paper on top.
- Bake the pastries to the low rack in the pre-heated oven. Bake for 10' until the puff start to rise on top, then turn down the temp to 200 Celcius degrees and bake for another 10' or until the top has golden brown colour, then turn off the heat and remove the trays quickly from the oven otherwise the top pastry will burn.Transfer to a big plate. To make the Dip sauce: mix the 4 ingredients., put it into a small bowl. To serve warm Beef Potato Pastry with a dip of Asian sauce.😙☕
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