HOW I MAKE IT:

PREP: Dice the onion, green chilis to prepare. Thaw your puff pastry dough. Preheat oven to 400 degrees Fahrenheit. 

COOK:  Add ground beef in a skillet to cook. Drain meat in strainer to remove all fat and excess oil from meat and set aside.

In a pan add your oil of choice. Toss in your chopped onions and sauté for a few minutes. Mix in your cooked meat. Sprinkle in the green chilis, salt, garlic powder, mixed vegetables, cumin powder and chili powder. Combine and cook for a few minutes and set it aside.

To form your puff, cut the pastry dough from its pre-made sheet to the shape of your choice. I like to cut my dough into circles using a cookie cutter. Whatever shape you decide to go with, be sure to cut out two shapes per puff. 

After you have cut out all of your shapes, line the perimeter of each pastry with egg wash. Place a tablespoon of your spicy meat filling into the center of the dough. Top off with the corresponding cut-out dough.

Take a fork and press firmly where the two pieces of pastry dough meet to secure the edges of your puff. Then, pierce the top of your pastry with the same fork by lightly poking holes at the top. I garnished the tops of my puffs with a tiny leaf I made with my remaining puff pastry dough to mimic the ornately designed puff pastries from Bangladesh.

Bake your puffs in the oven on a nonstick baking sheet, for 15-18 minutes! 

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Once your puffs are finished baking, remove from the oven and serve hot as a snack to your guests, family and friends! 

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