Filo parcels with mince meat

Directions

1. 1
   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).
2. 2
   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.
3. 3
   Heat a non stick frying pan and drizzle some oil onto it.
4. 4
   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.
5. 5
   Top the fourth pastry sheet with about 2 tbsp (or more) of mince meat.
6. 6
   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 :)
7. 7
   Spread it out. You don't want to over fill it, so be sure you even it out.
8. 8
   Fry for about 3 to four minutes or till lightly crispy and golden brown.
9. 9
   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.
10. 10
    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.
11. 11
    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)
12. 12
    Continue doing the same to all the 4 parcels.
13. 13
    Continue doing this with all the 8 sheets and keep them ready to shallow fry.
14. 14
    Serve hot with curd and pickle or slice them up into smaller squares and serve as an appetiser with chutney or chilli sauce.