Keema Puff Pastry is adored by many and is my kids' favorite snack. Spiced meat cooked with onion, and garlic, filled into a puffy pastry. Baked to perfection and crispy.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mince onion, garlic cloves, cilantro, ginger, and green chili in a food processor, or finely mince them with a knife.
Combine the minced ingredients, ground meat, and all the listed spices in a large prep bowl. Mix all the ingredients well with a help of a spatula. Set it aside.
Heat the oil in a large pan over medium heat. Add the minced meat to the pan and cook until all the water evaporates completely, and is cooked through, breaking it up with a wooden spoon as it cooks. (takes about 5-10 minutes)
Turn the heat off. Garnish the Keema with ½ cup chopped cilantro and squeeze the juice of half a lemon then mix. Set the Keema aside to cool down completely. (10-15 minutes)
Roll out the thawed puff pastry sheets on a floured surface to about ⅛-inch thickness. Cut the pastry into squares or rectangles, about 4-5 inches in size. (see tutorial images)
Spoon a heaping tablespoon of the keema mixture into the center of each pastry square.
Fold the pastry over the filling and crimp the edges together with a fork to seal.
Brush the top of each pastry with beaten egg for a golden brown finish.
Place the pastries on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the pastry is puffed up and golden brown.
Serve hot with your favorite dipping sauce or chutney.
Notes
Use milk if you do not have eggs, or do not want to egg-wash the puff pastry.