Seik-thar puff – Burmese mutton puffs
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These Burmese mutton puffs are filled with wonderfully spiced lamb mince – but do try them with goat or mutton mince if you can find it. A perfect recipe for a party or picnic.
For an introduction to Burmese cooking and more recipes, take a look at MiMi's feature.
First published in 2020
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.
Ingredients
Metric
Imperial
- 2 sheets of puff pastry
- 1 egg, beaten with a pinch of salt
- 3 tbsp of groundnut oil, or other vegetable oil, for frying
Fried onions
- 1 medium onion, weighing approx. 150g
- 2 garlic cloves
- 1/4 tsp ground turmeric
- 1/4 tsp salt
Meat filling
- 100g of goat mince, mutton mince or lamb mince
- 1/4 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 ground coriander
- 1/4 ground ginger
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp MSG (monosodium glutamate) powder, or 1/2 tbsp chicken bouillon powder
- 1/4 tsp ground white pepper
- 1 green Indian finger chilli, finely sliced
Gravy
- 1 tsp cumin seeds
- 3 tbsp of cornflour
SAVE RECIPE
Equipment
- 8cm cutter
Method
1
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
2
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
3
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
4
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
5
Preheat an oven to 200°C/gas mark 6
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
7
Brush egg wash all over the puffs and then make three small cuts in the top of each one to allow steam to escape
8
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
First published in 2020
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