Made a full batch of the Kerala style meat puffs for my friend’s mom (well, for the family bec I could have made just 4 for her mom but then what would everyone else eat 
).
I realized that the texture of the meat in the Kerala pastries is softer and smoother, because it’s pieces of meat that are shredded or processed slightly after cooking. So I ran the ground turkey I cooked yesterday through the mini FP to break it down like I do for some kababs. Also made a fresh spice base with sautéed onions and more spices, and mixed in the turkey with some water to soften it up.
The second sheet of puff from yesterday’s package yielded 16 pastries.
Have tasted both the more Chinese / Malaysian version from yesterday and today’s Kerala style version, I preferred today’s spicing — it’s more flavorful and complex.
