When two culinary talents come together, the results are unforgettable. Stephen Edwards, with his expertise in premium meats, and Jackie Mazzocato, known for her creative flair and love of bold flavours, have crafted a dish that elevates the humble puri into a gourmet experience. Using Thomas Farms prime South Australian beef, the proud sponsor of our Steak Masterclass, this Korean-inspired tartare celebrates the finest local produce with a vibrant global twist. Crisp air-fried puri shells cradle tender beef seasoned with soy, sesame, and gochugaru, finished with a house-made chilli mayo and a pop of microgreens — a bite-sized masterpiece.
Korean Steak Tartare in a Puri
This recipe combines the crisp crunch of an air-fried puri with the bold, savoury-sweet flavours of Korean steak tartare. Freshly chopped beef is marinated with soy, garlic, and a hint of heat from gochugaru, then served inside delicate puri shells. A drizzle of house-made gochugaru mayo, a sprinkle of smoked salt flakes, and a garnish of microgreens turn it into an elegant appetiser that is both striking and delicious. A beetroot version makes this recipe suitable for vegans.
Ingredients
- Store-bought puri discs available from Indian or specialist grocers
- 500 g beef finely chopped by hand
- ¼ cup soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 clove garlic grated
- 1 tbsp toasted sesame seeds Korean style
- 1 tsp Korean chilli powder gochugaru
Mayonnaise
- 1 egg at room temperature
- 250 ml neutral oil e.g. canola, sunflower, or grapeseed
- 1 tsp rice vinegar
- ½ tsp sesame oil
- 1 tsp Korean chilli powder gochugaru
Garnish
- Pinch of salt
- Microgreens such as shiso, radish, or coriander shoots
- Smoked salt flakes to finish
Vegan Alternative
- Replace beef with 500 g finely chopped roasted beetroot
- Replace honey with maple syrup
- Use vegan mayonnaise in place of egg-based mayo
Instructions
- Preheat the airfryer drawer or oven to 200°C. Place 6–8 puri discs in the basket at a time and air fry for about 2 minutes, until they are puffed and crisp. You’ll know they are ready when the popping stops in the drawer. Depending on your airfryer, you may need to adjust the time slightly up or down. Remove and, while still warm, use a sharp knife to carefully cut each puri in half to create bite-sized shells. Continue until all puri are cooked. These can be made ahead and stored in an airtight container.
- For the tartare, combine the finely chopped beef with soy sauce, honey, rice vinegar, sesame oil, garlic, toasted sesame seeds, and gochugaru. Mix gently until the beef is evenly coated but not mashed. For the vegan version, substitute with roasted beetroot and maple syrup.
- To make the gochugaru mayo, place the egg in a tall jug or bowl. With a stick blender or whisk, slowly drizzle in the neutral oil while blending until the mixture emulsifies into a thick mayonnaise. Stir in the rice vinegar, sesame oil, gochugaru, and a pinch of salt. Taste and adjust seasoning if needed. Spoon into a piping bag or squeeze bottle.
- To assemble, fill each puri half with a spoonful of steak tartare. Drizzle with gochugaru mayo, sprinkle lightly with smoked salt flakes, and top with microgreens for freshness and colour. Serve immediately while the puri are crisp.
Notes
- You’ll know the puri are cooked when they stop popping in the airfryer drawer. Adjust cooking time slightly depending on your machine.
- Cook puri in small batches of 6–8 for the most even results.
- Cut puri with a sharp knife while still warm for clean halves.
- Ensure the egg is at room temperature to help the mayo emulsify.
- Add oil slowly when blending the mayo to prevent splitting.
- Assemble just before serving to keep puri crisp.