Step 2 of 6
At the same time, warm 2 tablespoons of oil in a large pot over medium-high heat. Toss in the cumin seeds and bay leaf, cooking until they are fragrant and the seeds have turned brown. Incorporate the ground beef and onions, sautéing for roughly 5 to 7 minutes until the meat is browned and broken into small bits and the onions have softened.
These were quite tasty. They could have used a bit more seasoning, but I am not very familiar with Indian spices to know what to add. A big change I made was using puff pastry instead of phyllo, which made them lighter and much more enjoyable for our family. I will definitely make these again.
I prepared only the spiced chicken filling and served it over millet porridge. It was a completely satisfying and tasty meal.
I made these; it was simple and they tasted great.