Spiced Lamb Keema Puff Pastries
Experience a burst of flavors with Spiced Lamb Keema Puff Pastries, a delightful fusion of Indian spices and tender lamb mince, wrapped in flaky, golden puff pastry. These pastries capture the essence of traditional Indian cuisine, offering both the richness of garam masala and the heat of green chilies. Ideal for gatherings or as an indulgent treat for yourself, each bite offers a symphony of aromatic spices with a satisfying crispy texture.
16
Servings
N/A
Calories
12
Ingredients
Ingredients
ground lamb
500g (none)
green chilies
6 (finely chopped)
onion
1 (finely diced)
salt
1 teaspoon (none)
garam masala
1/3 teaspoon (none)
ground coriander
1/2 teaspoon (none)
chili powder
1/2 teaspoon (none)
water
150ml (none)
premade puff pastry
375g (rolled out to 30cm x 40cm)
onion seeds
2 teaspoons (none)
milk
sufficient for sealing and egg wash (none)
egg
1 (whisked with milk for glazing)
Instructions
1
Step 1: Heat a large pot over medium-high heat. Add ground lamb, finely chopped green chilies, diced onion, salt, garam masala, ground coriander, chili powder, and water. Cook, stirring occasionally, until the lamb is fully browned and cooked through, about 15 minutes. Break up any large chunks of mince, ensuring the lamb is evenly cooked. Strain any excess liquid and let the mixture cool completely. For intensified flavors, consider refrigerating the mixture overnight.
2
Step 2: Preheat your oven to 180°C (Gas 4). On a floured surface, roll out the puff pastry into a rectangle measuring approximately 30cm by 40cm. Cut the rectangle lengthwise into two long strips. Place the strips on a greased baking tray. Spread the cooled lamb mixture lengthwise down the center of each pastry strip, leaving enough room on both sides to fold over the filling. Brush the edges with milk to help seal, then fold the pastry over the lamb filling, pinching the edges to seal completely.
3
Step 3: Lightly score the top of each pastry with a fork in diagonal patterns without cutting through. In a small bowl, whisk together the egg and a little milk to create an egg wash. Brush this mixture over the top of each pastry, then sprinkle with onion seeds.
4
Step 4: Cut each prepared pastry roll into 7 or 8 individual parcels. Place them in the oven and bake for 15-20 minutes, ensuring to turn the tray halfway through for even cooking. Once the pastries are golden brown and puffed up, remove them from the oven to a cooling rack. Allow them to cool for about 10 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Lamb Keema Puff Pastries?
They are a fusion snack featuring Indian-spiced lamb mince wrapped in flaky, golden puff pastry.
How many servings does this recipe provide?
This recipe makes 16 servings.
What temperature should the oven be set to?
The oven should be preheated to 180°C (Gas 4).
How long does it take to cook the lamb filling?
The lamb mixture should be cooked for about 15 minutes until fully browned.
What spices are used to season the lamb keema?
The lamb is seasoned with salt, garam masala, ground coriander, and chili powder.
Can I prepare the lamb filling in advance?
Yes, the filling can be refrigerated overnight to help intensify the flavors.
How many green chilies are required?
The recipe calls for 6 finely chopped green chilies.
What dimensions should the puff pastry be rolled to?
The pastry should be rolled into a rectangle measuring approximately 30cm by 40cm.
How do I seal the pastry strips?
Brush the edges with milk and pinch them together to ensure a complete seal.
Why should the pastry be scored with a fork?
Lightly scoring the top in a diagonal pattern provides a decorative finish without cutting through the pastry.
What is used for the egg wash?
The egg wash is a whisked mixture of one egg and a little milk.
What seeds are sprinkled on top of the pastries?
Two teaspoons of onion seeds are sprinkled over the top of the glazed pastries.
How many individual parcels are cut from the pastry rolls?
Each pastry roll is cut into 7 or 8 individual parcels.
What is the total baking time for the pastries?
The pastries should bake for 15-20 minutes.
Should the baking tray be turned during the cooking process?
Yes, turn the tray halfway through the baking time to ensure even cooking.
How long should the pastries cool before they are served?
Allow the pastries to cool for about 10 minutes on a rack before serving.
What should I do with excess liquid from the lamb?
You must strain any excess liquid after browning the lamb and let the mixture cool completely.
How should the onion be prepared for the filling?
The onion should be finely diced before being added to the pot.
How much water is added to the lamb during cooking?
150ml of water is added to the pot with the lamb and spices.
What type of pastry is used in this recipe?
The recipe uses 375g of premade puff pastry.
What is the specific amount of garam masala needed?
The recipe requires 1/3 teaspoon of garam masala.
How much ground coriander is used?
Use 1/2 teaspoon of ground coriander.
How much ground lamb is required?
The recipe requires 500g of ground lamb.
Into how many strips is the puff pastry rectangle cut?
The pastry rectangle is cut lengthwise into two long strips.
Where should the lamb filling be placed on the pastry strip?
Spread the filling lengthwise down the center of each strip, leaving room on the sides to fold.
What heat setting is used to brown the lamb?
The lamb should be cooked in a large pot over medium-high heat.
What is the final appearance of the cooked pastries?
The finished pastries should be golden brown and puffed up.
How much salt is added to the recipe?
One teaspoon of salt is added to the lamb mixture.
What amount of chili powder is used?
The recipe calls for 1/2 teaspoon of chili powder.
What are the suggested serving occasions for this dish?
These are ideal for social gatherings, parties, or as an indulgent savory treat.