|Puff pastry||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Green ginger||2 Inch, peeled and chopped (1 Piece, Fresh)|
|Garlic||1 Clove (5 gm), crushed|
|Chilies||2 , finely chopped (Red / Green Colored)|
|Hot chili powder||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground beef||8 Ounce|
|Tomato||1 , blanched, peeled and chopped|
|Frozen cooked peas||3 Tablespoon|
|Lime juice/Lemon juice||2 Tablespoon|
Heat the oil in a frying-pan.
When it is hot, add the onion, ginger, garlic and chillis and fry, stirring occasionally, until the onion is soft.
Stir in the spices and salt and fry for 3 minutes, stirring constantly.
Add the beef and fry for 5 minutes, or until it loses its pinkness.
Add the remaining filling ingredients and cook for 5 minutes.
Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
Roll the dough out to a circle about 1/4 cm./ 1/8 in.thick.
Using a 10cm./4 in.pastry cutter, cut it into circles.
Place about 2 teaspoonfuls of the filling mixture slightly to the side of each circle and dampen the edges with water.
Fold over one-half of the circle to make a semicircle and press the edges to seal.
Put the semi-circles on a baking sheet and bake for 30 to 35 minutes, or until they are golden brown.