Saturday 23 / November / 2024
Ingredients
• 6 to 10 square puff pastry
• 250g minced mutton
• 4-5 tbsp, chopped onion
• 4 tbsp, chopped tomatoes
• Crushed or finely chopped coriander leaves
• Pre mixed veggies of your choice- pre cooked and coarsely grounded or shredded
• ½ tsp chilli powder
• ¼ tsp turmeric powder
• ¼ tsp coriander powder
• ½ tsp garam masala
• 1tsp salt
• 2-3 tsp oil for cooking the mince meat
For Béchamel Sauce
• 1 cup milk
• 1 tsp butter
• 1.5 tsp flour
• Salt
• Black pepper
• Olive oil to brush the oven tray
Preparation
Remove the puff pastry from the freezer and bring it to room temperature.
Take 1 slice of the puff pastry and cut horizontally into 4 equal parts to make a frame over the other slice of the puff.
Place them in the shape of a frame and prick the bottom puff dough with a fork.
Grease the baking tray with olive oil and place these frames to bake in a preheated oven at 180’c for 20 minutes or until they are bloomed and crispy and lightly brown in colour.
Meanwhile prepare the mutton filling. Take a cooking pan and pour oil.
Once the oil is slightly hot add the mince mutton along with allspice and salt, cook for 5 minutes.
Add the onions, tomatoes and coriander leaves. Mix well and cook for 2 to 3 minutes.
Then add the mixed veggies and cook until it's dry and no water left.
Allow the cooked meat to warm before serving.
Once done remove these beautiful Volovants from the oven and cool them down.
For béchamel sauce, add butter to a thick pan and melt it gradually. Add the flour and stir it well for 1 minute until the flour and butter are combined well. Now pour the milk and cook till you see a smooth consistency of the sauce and add salt and pepper to it.
Remove from the heat.
Assemble the Volovants on a serving plate.
Place the meat mixture in the middle of the frame and top it with sauce.
Firdaus Noorain is a food vlogger, entrepreneur, food columnist and recipe creator by hobby and Managing Director of Bake'In by profession.
