Mix 40 gm of butter with maida and salt . Make a soft dough,with adding water. Keep in the fridge for 10 minutes. After that roll the dough like a big chapati. Place the.butter in the center and bring the 4 side on the center , like envelope and again keep in the fridge for 10 minutes.
Roll it again lengthwise and fold it twice, keep in the fridge for 10 minutes. Do this procedure 6- 7 times. Finely keep the dough in the fridge for 2 hours.
Heat oil add chopped onion, saute for 2mins and add ginger garlic paste , cook another 1 -2 min. Add chopped tomatoes, dry masalas and salt. Fry the masala till oil separated from the side.
Add pressure cooked mutton keema , mix well and cook till curry becomes dry.
Roll the puff sheet by 1/4 inch thickness and cut into pieces. Place the stuffing the center and fold it like triangle and brush egg yolk on the top of each puff.
Bake in preheated oven for 30 minutes at 230degree.