FILO PARCELS WITH MINCE MEAT

Steps:

• Mix all the powders and GGP along with the mince meat and pressure cook with about 2 tbsp water for about 10 minutes after you put the weight on (approx. 3 whistles). Let off the steam, open the lid and if there is a significant amount of water, cook on high heat for a few minutes till some of the water has evaporated. You can add salt, spice etc. at this point, if there isn't enough. Alternatively, heat some oil in a frying pan and throw in the mince meat along with the gravy and fry on medium heat till all the gravy has been absorbed and it becomes somewhat dry.
• Assembling:
• Place a pastry square (the one you cut out from the big rectangular one) onto a lightly greased plate and using a basting brush lightly brush some oil onto it. Top with another pastry and continue till you reach the 4th pastry which you shouldn't oil.
• Top the fourth pastry sheet with about 2 tbsp (or more) of mince meat. Spread it out. You don't want to over fill it, so be sure you even it out.
• Now continue with the remaining 4 pastry squares on top of the filled sheet, oiling each before topping. It would be like a parcel, with the sides all held together by the oil and the mince meat filling in between 8 layers.
• So you basically end up using 2 rectangular filo pastry sheets for each filled. (Am I confusing you..cos I myself am a bit confused now..but don't worry its not rocket science..you'd get what I mean when you have the pastries in front of you)
• Continue doing this with all the 8 sheets and keep them ready to shallow fry.
• Frying:
• Heat a non stick frying pan and drizzle some oil onto it.
• Do an egg wash on one side of the roti and carefully place that side down on the pan. Yup it would sizzle away...and I had the smile of contentment on my face :)
• Fry for about 3 to four minutes or till lightly crispy and golden brown.
• Do an egg wash on the top side, and flip it. Wait for that side to become brown and crispy and then drain on paper towels.
• Continue doing the same to all the 4 parcels.
• Serve hot with curd and pickle or slice them up into smaller squares and serve as an appetiser with chutney or chilli sauce.