in Hindi Kheema can be any type of minced or ground meat, so I have used minced lamb, but have prepared the same puffs using chicken or even turkey . Once the filling is prepared and cooled it is filled into store-bought puff pastry. this is delicious served for high tea or even a light sunday dinner.The great this is the puffs can be assembled and refrigerated until ready to bake.
Photograph by rahul Mahtani
1 lb ground lamb or any ground meat of your choice
2 tsp vegetable or canola oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 ” fresh ginger root , minced
4 tbsp tomato paste
1 tsp each ground coriander and cumin seed
1/4 tsp ground cinnamon
1 tsp red chili powder
a small bunch fresh mint , finely chopped
salt to taste
Heat oil and saute onion with salt on medium heat till soft and lightly brown.Add ginger and garlic, fry for 1 more minute.
Stir in the tomato paste and fry for 1 minute.
Stir in all the spices and fry for 30 seconds.
Add in the minced meat and fry, breaking up the lumps . Keep frying till the meat is well browned and the oil separates to the sides. Stir in the mint. Tilt the pan so that any excess fat is easy to pour off into a separate bowl,discard this. Allow the meat to cool.
Preheat oven to 425*F
Roll out puff pastry sheet and cut desired shape . Place meat filling in the center of the pastry and brush edges with egg wash. Fold over and press to seal. With the tines of a fork make a design on the border,this will ensure the pastry is well sealed.
Make slight slits in the top to allow excess air to escape.Brush tops with egg wash and bake for about 15 minutes or until golden.Serve immediately.