Juicy Beef Puff Pastry Rolls

Heat oil in a pan on medium heat. Fry the ginger and garlic paste until fragrant and then add the meat. Stir every now and then until the meat is cooked and browned. If you feel that the meat hasn’t cooked but is drying out, you can add about a 1/4 cup water and keep cooking until the water has evaporated. Turn the heat off and add the rest of your ingredients (except the puff pastry and egg). Keep your pan covered for about 15 minutes as the steam will help to soften the onions. When completely cooled, you can spoon the mixture onto your puff pastry and bake.

To make your pastries shaped as barrels like in the photo, add about a tablespoon of filling in a vertical line 2/3 of the way to the right on a square pastry sheet. Roll the right side over to the left and pinch down. Then roll your whole barrel to the left so that the other side of the pastry tucks under. Pinch that end lightly. Gently score the top of your barrel and wash with egg white. Bake in a preheated oven at 200 degrees Centigrade for 20 minutes or until golden brown.

This recipe yielded 20 puff pastries.