Mutton patties:

Ingredients for filling
Fried mince meat 1 cup

Method 
1. Roll out the dough 1/8 inch thick, cut into 3 inch square pieces, brush the sides with beaten eggs and fill with the fried mince meat in the centre

2. Shape into a triangle or length wise
3. Place on tray, brush with beaten egg, bake on 225 degree C for 20 minutes.
Puff pastry


Ingredients
Flour ½ kg
Master puff 400-500 gm
Salt 1 tsp

Water to knead dough

Method
1. Sieve flour, make a hollow in the centre, put salt and knead with water to medium soft dough.
2. Keep aside for 30 minutes, divide the dough into 2 portions, sprinkle flour on the working table.
3. Roll out 1 dough to a medium size rectangle, take unipuff, cut into half ounce piece, put in a line, turn the side on the unipuff, press a little with rolling pin so it levels
4. Roll it along the side, sprinkle flour on table, roll in the medium size rectangular and give 3 folds, first halfway, then over top of each other
5. Allow it to rest for 15 minutes, take out dough, roll again to a medium rectangle, give three folds, do this procedure for 3 to 4 times, from the prepared dough cut half dough and roll to a medium size to make patties

or you can also try :
French heart:

Ingredients
Granulated sugar as required
Method
1. Roll the dough to a thin rectangle and brush with beaten eggs
2. Sprinkle sugar lavishly, roll along the sides from both sides equally.
3. Lastly overlap both on top of each other, cut slices with a sharp knife, put on a greased baking tray and bake on 225 degree C for 10 minutes.
4. Take out, turn the French heart, re-bake for 10 minutes.