Indian Lamb Keema Pasties

These little spicy pasties are a perfect snack to be enjoyed with a few beers. I personally like them to pack a punch so use plenty of chilli. The filling is the same as I do for a Keema curry so if you cant be bothered to muck about with pastry just eat is as is with some Basmati rice. Or bang it on some toast!

400g Lamb Mince

5 Tsp Garam Massala Mix (see recipe on blog)

1 Onion finely chopped

2 Whole green or red chillies

3 Cloves of Garlic

3/4 Tin of Chopped Tomatoes

Fresh Coriander

1 Inch Fresh Ginger

1 tbs Tomato Puree

Handful of frozen peas

2 Sheets of All Butter puff pastry

1 Egg

1. Sweat of your onions in a pan until slightly brown then add  finely chopped garlic, ginger, chillies and a few stalks of coriander.

2. Add in tomato puree and mix for a minute before adding the garam massala and chopped tomatoes. Cook for about 5 minutes.

3. Take the mixture out of the pan and crank the heat up with a little sunflower oil and fry the lamb mince in a couple of batches. Season each time with a little salt and pepper and if you like an additional 1/2 tsp of garam massala

4. Combine the curry mix and the lamb mince and add the frozen peas and a small bunch of fresh corriander.

5. Cook the mince for about 20 minutes on a gentle heat and season with a good amount of sea salt and white pepper then remove from the heat and allow to cool.

6. Take your pastry out of the fridge and generously flour a surface before cutting out some pastry circles. For ease just cut around a side plate.

7. Take a dollop of the Keema mixture and place it in the middle of the pastry, then brush the edges with a little beaten egg. Fold over then crimp the edges using the tines of a fork to make sure the pasty is sealed.

8. Once you’ve done all the pasties brush with egg-wash once. Place in the fridge for 20 minutes then before baking brush again.

9. Place in the oven at 180 degrees and bake for about 15 minutes or until golden brown. Take out and let them cool on a tray for 10 minutes before serving.

Enjoy!