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Bengali Patties with Tamarind Chutney and Starfruit Salad
Recipe by Kishwar Chowdhury
Feel like a hearty meal? These bengali beef patties with tomato tamarind chutney and star fruit salad will hit the spot.
- Steps
- Ingredients
Ingredients
Rough Puff Pastry
Beef Filling
Tomato Tamarind Chutney
Star Fruit Salad
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Steps
- For the Rough Puff pastry, place 200g of the butter into the freezer for 1 hour to chill.
- Place flour, 60g cubed butter and salt into the bowl of a stand mixer and mix using a paddle attachment until butter is absorbed. Add the cold water and mix until a dough just comes together in a ball. Do not over mix. Wrap in cling film and chill in fridge for 15 minutes.
- Unwrap dough and place onto a lightly floured work surface. Turn and knead lightly approximately 10 times. Roll out between 2 sheets of baking paper into a square approximately 30 x 30cm.
- Grate 1/6 of the remaining frozen butter over the dough and fold the dough in half and then half again and roll out again into a 30cm x 30cm square. Repeat process another 5 times. Wrap dough in cling film and refrigerate for 2 hours.
- Heat oven to 200°C.
- For the Beef Filling, place garlic, ginger and coriander roots into a small food processor and blend to a loose paste.
- Heat a wok over medium high heat. Add grapeseed oil, onion and the garlic paste and fry for 2-3 minutes. Add the mince and potatoes and cook until mince is browned and potatoes are partially tender.
- Add the remainder of the spices and season with salt and pepper. Cook for 4-5 minutes then remove from the heat and allow to cool. Discard the cinnamon stick.
- Once cooled to room temperature, add peas and chopped coriander leaves and stir until combined.
- To assemble the patties, roll out pastry into a 35cm x 45cm rectangle. With a 10cm round cutter, cut 12 rounds from the dough. Divide cooled filling amongst the rounds. Fold dough over the filling into half-moon shapes and crimp edges to seal.
- Brush with beaten egg and milk and sprinkle with nigella seeds. Place into the freezer for 10 minutes to chill. Bake until golden brown, about 35-40 minutes. Remove from the oven and set aside.
- For the Tomato Tamarind Chutney, place a small saucepan over high heat. Add the tomato paste and spices and cook, stirring for 1-2 minutes. Add the tomatoes, tamarind, sugar, cinnamon stick and water and bring to the boil. Simmer until liquid has reduced and chutney has thickened. Season to taste then pass through a sieve into a small serving bowl.
- To make the Starfruit Salad, cut starfruit and onion into thin slices and place into a bowl. Add coriander, chilli, chaat masala and salt and mix to combine.
- Add mustard oil and squash mixture slightly with a spoon, until it resembles a coarse salsa.
- Serve platter of patties with chutney and salad on the side. Garnish with coriander leaves and sliced chilli.
