Saturday, 4 May 2019

Keema Puffs | Ramadan Recipes 2019





INGREDIENTS
  • 3 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 cup of a mixed diced red and green bell pepper
  • 500g minced beef 
  • 1 tsp of salt
  • 1/2 tsp of chaat masala
  • 1/2 tsp of coriander powder
  • 1/2 tsp red chilli powder 
  • 1/4 tsp garam masala
  • 1 tbsp of soy sauce
  • 1/2 cup of water
  • 2 hard boiled eggs
  • 2 puff pastry sheets
  • 2 egg yolks, beaten (egg wash)
  • some black sesame seeds


DIRECTIONS

  1. To prepare the stuffing in a wok add 3 tbsp oil. Once hot add in chopped onion and fry for few minutes until translucent and quite soft. 
  2. Next add chopped garlic, mixed diced red and green bell pepper and stir fry everything
  3. well again for 2-3 minutes.
  4. After that add minced beef and stir fry well until it starts turning into a light brown colour
  5. For seasoning add salt, chaat masala, coriander powder, red chilli powder, garam masala and
  6. Mix everything well and then add 1/2 cup of water, give a good stir then cover with it's lead 
  7. and let simmer on low heat for at least 25 minutes or until the meat is soft.
  8. After that uncover and turn heat straight to high. Keep stir frying everything until all the moist is gone (this will take about 15-20 minutes) You'll know it's done when the meat is dry and has turn into a dark brown colour. 
  9. Once done remove from heat and set aside.
  10. Roll out puff pastry sheets, place a generous amount of keema in the centre of the puff pastry. On top add egg slices, some grated cheddar cheese and mozzarella cheese.
  11. With a sharp knife make some long slits on the bottom side of the puff pastry.
  12. Once that's done pull the top part of the puff pastry over the keema so that it's covering the stuffing.
  13. Then pull the slits over it so that keema is well sealed (Watch video to see how).
  14. Brush the top with egg wash and sprinkle some sesame seeds.
  15. Bake in a pre-heated oven over 220 degree C for 20-25 minutes or until golden brown.
  16. Let rest 10 minutes before slicing and serving!





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