Freezer Pettis

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Average: 5 (2 votes)
Makes 16-20

Mashed potato squares with a delicious steak filling sandwiched in the middle, that are dipped in beaten egg and fried until golden. Making every bite a mouthful of flavours, utterly delicious!

Ingredients for Steak Filling
500 gm
beef fillet, cut into cubes
(if not available, you can use regular steak, just increase the cooking time by about 10 mins)
2-3 tbsp
tomato puree/paste
1 tsp
red chili powder
1/4 tsp
cumin powder
green chilli, chopped
1 tsp
(or to taste)
1 tbsp
1/2 tsp
garlic paste
1/2 tsp
ginger paste
1 tsp
juice of half a lemon
1/2 cup
Other Ingredients
1 kg
white potatoes
2 tsp
(adjust to taste)
2 tsp
chilli powder
juice of 1 lemon
(beaten with 1 tsp water)
1-2 tbsp
gram flour/besan/chickpea flour
oil for shallow frying

Marinate the steak overnight (or at least for 4-5 hours) in all the other ingredients except the water.

When ready to cook, put the mixture in a pressure cooker and add the water. Cover and cook for about 15-20 mins. Fillet steak is normally very tender and it should be perfectly tender within this time. Carefully release the pressure from the cooker and open it. Check if there is any excess moisture and dry it off on the stove, the less soggy your filling is the better these will turn out.

Let the mixture cool and shred the steak.

Then boil, peel and mash the potatoes. Add salt, lemon and chilli powder, taste and adjust if needed.

Take a rectangular tray, oil it slightly (to prevent sticking) and press down a thin layer of the mashed potatoes in it.

Add a layer of the shredded steak over it.

Then cover the steak with another layer of the mashed potatoes, so that the steak is sandwiched between the two potato layers.

Cover the tray with cling film and stick it in the freezer for at least 4 hours until the contents harden.

Remove the tray and using a sharp knife cut good-sized squares of the freezer pettis and try to pry them out gently so they don't break or fall apart, then set aside. Sprinkle them with some gram flour on both sides.

In a separate plate, beat the egg with a tsp. of water. Heat some oil in a pan, dip the freezer pettis squares in the egg and shallow fry on medium heat on both sides until golden. Try to fry them whilst they're still partially frozen so that they don't break in the oil.

Blot well with tissue and serve hot with pooris or parathas. Enjoy!




me like dis delicase

Aslm alykm,mashallah i tried these an they came out sooo wonderful,shukran may allah grant u wit happiness

will that work if we use the packet mash potatoes rather thn making it ourself?

Fauzia's Kitchen Fun's picture

Never tried with the packet mash potatoes.

Salaam Fauzia sIs.. this came out lovely.. everyone enjoyed.. jazakhallah khairan :-)

assalam..for how many people does this dish serve?thankss

Fauzia's Kitchen Fun's picture

W/Salaam, around 6-7.

can we make them and freeze them?and use later?

Fauzia's Kitchen Fun's picture

Hi, yes you can, just make sure to fry them whilst frozen, if they thaw they will release moisture.

rania's picture

assalamu aleikum hun, can i use chicken fillings instead of meat steak?

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can. :)

Hi, thank you for all your lovely recipes. Could you give the approximate size of the tray so I could have an idea of the thickness of the pettis

Fauzia's Kitchen Fun's picture

Hi, will measure the tray and get back to you. But in general the thickness would be about 2 cm.

do we have to use gram flour, can we use wheat flour?

Fauzia's Kitchen Fun's picture

If you do not have gram flour, best to use cornflour or regular flour. Have never tried with wheat flour.

Few questions....You have said fry before freezing. For how long will this keep. When ready to eat how to thaw it ?
can this be eaten as a snack with a chutney?
Thank you for your reply. Thanks to your website I cook yummy biriyani fearlessly and without the doubt if the rice will come out just right or not. Great job sis! Masha Allah!

Fauzia's Kitchen Fun's picture

Yes this can be enjoyed as a snack with just chutney. And you can freeze them for up to a week, just put them in the fridge overnight then warm them up in an oven or on a pan on the stove top. They are best served fresh after frying though coz potatoes cannot withstand freezing for too long, they tend to release water.