2 lbs Boneless Veal (or beef if you prefer) cut into tiny pieces.
2-3 cups Mozzarella Cheese
2 sheets Puff Pastry (1 package)
1 pk noodles
1 tsp salt
1 tbsp Ginger Garlic paste
1 tbsp Whole Cumin seeds
1/2 tsp red chillies
1/4 tsp Turmeric powder
1 tbsp Oil
1 cup Tomato sauce
1 Egg for brushing
Start off by boiling the meat with salt and cumin powder over medium flame.
Add ginger and garlic paste along with other spices.
Cook till meat is tender and all the water has been absorbed.
Add the tomato sauce and the oil.
Braise until well mixed and dry again all the extra moisture.
Grease a clear pyrex baking dish (13x9) and transfer the meat onto it.
Pat it to make an even layer.
Sprinkle the cheese over on top.
Put a thin layer of cooked noodles and sprinkle cheese on top again.
Make layers of cheese and noodles until all the noodles is used up and about a handful of cheese is leftover.
Cover the last layer of noodles with the cheese and lay the puff pastry sheets on top. Make sure to tuck all the sides so that it touches the base of the dish. Use the leftover pastry to decorate. I used a sheet and a half, overlapping each other. The rest was used for decorating.
Brush it with beaten egg and bake it in a preheated oven at 350 for about 45 minutes or until pastry is baked to perfection.
Assume that below is a picture of the baked pastry. I got too busy serving dinner that I totally forgot to take the picture. And I didn't have any leftovers either to take pictures of. Sooo Sowwieee!!