Burmese mutton puffs, or Seik-thar puff, are a delicious snack inspired by Burmese teashops, akin to sausage rolls. These golden, flaky pastries are filled with a rich and aromatic spiced lamb mince. Traditionally made with goat or mutton mince, these puffs are perfect for parties or picnics.

Full Recipe:

Ingredients

For the Fried Onions

• 1 medium onion (approx. 150g), sliced
• 2 garlic cloves, sliced
• 1/4 tsp ground turmeric
• 1/4 tsp salt
• 3 tbsp groundnut oil (or vegetable oil) for frying

For the Meat Filling

• 100g (3 1/2 oz) goat mince, mutton mince, or lamb mince
• 1/4 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/4 tsp ground coriander
• 1/4 tsp ground ginger
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/4 tsp MSG (or 1/2 tbsp chicken bouillon powder)
• 1/4 tsp ground white pepper
• 1 green Indian finger chilli, finely sliced

For the Gravy

• 1 tsp cumin seeds
• 3 tbsp cornflour
• 300ml water

For the Pastry

• 2 sheets of puff pastry
• 1 egg, beaten with a pinch of salt

Directions

1. Prepare the Fried Onions:

   • Heat 2 tbsp oil in a pan over medium heat and add turmeric.
   • Add sliced onions and garlic, then lower the heat. Fry for 20 minutes, stirring occasionally, until the onions are soft and caramelized. Remove from the pan and set aside.

2. Cook the Meat Filling:

   • Heat 1 tbsp oil in the same pan over medium heat.
   • Add all the meat filling ingredients and stir-fry for 10–15 minutes until browned.

3. Make the Gravy:

   • Add 300ml water, cumin seeds, and cornflour to the pan.
   • Stir well, cover, and bring to a boil. Reduce heat and simmer for 30 minutes.

4. Finish the Filling:

   • Remove the lid and stir the mixture. Increase heat and stir-fry for another 5 minutes until the mixture is slightly sticky.
   • Let the filling cool, then mix with the fried onions.

5. Assemble the Puffs:

   • Preheat the oven to 200°C (Gas Mark 6).
   • Use an 8cm round cutter to cut 24 circles from the puff pastry.
   • Place 12 pastry circles on a lined baking tray and brush with beaten egg.
   • Add a heaped tablespoon of filling to each, leaving a small border.
   • Cover with the remaining pastry circles and seal the edges.

6. Bake the Puffs:

   • Brush the tops with egg wash and make three small cuts to allow steam to escape.
   • Bake for 20 minutes until golden brown.

7. Serve:

   • Enjoy hot with ketchup or chili sauce. They can be refrigerated for up to 24 hours and reheated before serving.

Nutrients (Per Serving – Approximate)

• Calories: ~220 kcal
• Protein: ~8g
• Carbohydrates: ~18g
• Fats: ~13g
• Fiber: ~1g
• Sodium: ~250mg

The Origins of Burmese Mutton Puffs

Burmese cuisine is heavily influenced by its diverse cultural history, blending flavors from India, China, and Thailand. The country’s love for hearty, well-spiced foods is evident in its street snacks and tea-time offerings. Burmese Mutton Puffs likely evolved from the traditional British-style meat pies brought to the region during colonial rule. However, unlike their Western counterparts, these puffs incorporate local spices and cooking techniques, making them unique to Myanmar.

Teashops in Myanmar are famous for offering a variety of small, flavorful snacks that pair well with strong tea. These establishments serve as social hubs where people gather to chat, relax, or conduct business over a meal. The popularity of Seik-thar puffs in such places speaks to their irresistible flavor and comforting, flaky texture.

The Unique Flavor Profile of Burmese Mutton Puffs

What sets these puffs apart is their blend of aromatic spices and the richness of slow-cooked minced mutton or lamb. The filling is seasoned with a mixture of turmeric, cumin, coriander, ginger, paprika, and white pepper, which provide warmth and depth to the dish. The addition of fried onions and garlic enhances the umami notes, while a hint of sugar and MSG or chicken bouillon balances the flavors beautifully.

Mutton is a well-loved protein in Burmese cooking due to its strong, gamey taste that holds up well against bold spices. While goat and lamb can be used as substitutes, the authentic version of Seik-thar puff is traditionally made with mutton mince for its deep and savory character.

The Art of Making the Perfect Filling

One of the secrets to achieving the best Burmese Mutton Puffs is to develop a flavorful and slightly sticky filling. This requires careful cooking of the onions and garlic to bring out their natural sweetness before incorporating the spiced mutton mince. The mixture is slow-cooked with a touch of cornflour-based gravy, allowing the spices to blend harmoniously and the filling to take on a rich, slightly creamy texture.

The cumin seeds in the gravy provide an extra layer of earthy warmth, complementing the overall seasoning. As the mixture simmers, it thickens and becomes infused with all the spices, ensuring every bite of the puff delivers an explosion of flavors.

Importance of Puff Pastry in Burmese Mutton Puffs

The pastry is just as important as the filling when it comes to making the perfect Burmese Mutton Puff. A high-quality puff pastry ensures that the final product is light, crispy, and buttery. The layering of the dough creates a flaky texture that contrasts beautifully with the rich, spiced meat inside.

Store-bought puff pastry is a convenient option and works well in this recipe, but some experienced cooks prefer making their own for a more personalized touch. When assembling the puffs, sealing the edges properly and creating small cuts on top allows steam to escape, preventing the pastry from becoming soggy. A light egg wash gives them a beautiful golden brown finish.

Variations and Serving Suggestions

While the classic version of Burmese Mutton Puffs remains a favorite, there are variations that cater to different dietary preferences and flavor profiles. Some of these include:

• Chicken or Beef Puffs: If mutton is not readily available, ground chicken or beef can be used as a substitute while maintaining the same spice blend.
• Vegetarian Puffs: A plant-based version can be made by replacing the meat with a mix of lentils, mushrooms, and mashed potatoes.
• Cheesy Puffs: A touch of grated cheese can be added to the filling for extra richness and a slightly Western twist.
• Spicier Puffs: For those who enjoy a fiery kick, adding more chili or a sprinkle of crushed red pepper enhances the heat level.

These puffs are best served fresh and warm, alongside condiments that enhance their flavors. Popular accompaniments include:

• Ketchup: A classic and simple option that balances the spices with a touch of sweetness.
• Chili Sauce: Perfect for those who enjoy an extra punch of heat.
• Yogurt Dip: A cooling contrast that complements the richness of the meat filling.

Pairing Burmese Mutton Puffs with a cup of strong tea, such as black tea with condensed milk (known as Burmese laphet yay), creates an authentic tea-time experience. The slight bitterness of the tea cuts through the buttery pastry, balancing the meal perfectly.

Storing and Reheating Burmese Mutton Puffs

If you have leftovers or want to prepare these puffs in advance, proper storage and reheating methods ensure they retain their deliciousness.

• Refrigeration: Once cooled, store the puffs in an airtight container in the fridge for up to 24 hours.
• Freezing: These puffs can also be frozen before baking. Simply assemble them, place them on a baking sheet to freeze individually, and then transfer them to a freezer bag. When ready to bake, they can be cooked straight from frozen by adding a few extra minutes to the baking time.
• Reheating: To reheat, place them in an oven at 180°C (350°F) for about 5-10 minutes until warmed through. Avoid using the microwave, as it can make the pastry soft instead of crispy.

Conclusion

Burmese Mutton Puffs are a true reflection of Myanmar’s rich culinary heritage. With their flaky, golden pastry and flavorful, spiced meat filling, they make for an irresistible snack that can be enjoyed at any time of the day. Inspired by Burmese teashops, these puffs have a deep cultural significance and showcase the country’s ability to blend traditional and foreign influences into something uniquely delicious.

Whether served at a gathering, enjoyed as an afternoon snack, or prepared as a special treat for friends and family, these puffs are guaranteed to impress. With various adaptations available, they can be customized to suit different tastes and dietary needs. The combination of warm spices, tender meat, and crisp pastry makes Burmese Mutton Puffs a dish worth savoring and sharing.