Ingredients
Equipment
Method
- 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.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
Notes
Use milk if you do not have eggs, or do not want to egg-wash the puff pastry.
