Mince Meat Pastries – Keema Pastries

Perhaps this is the least exciting Ramadan recipe you will see on HGAT but there is a good reason why these keema pastries have been featured. In fact, we’ll list you the reasons why because they seem to be endless!

Why you need these keema pastries in your life:

  • They are incredibly easy to make as the recipe is practically foolproof. 
  • They are super quick to put together which makes it ideal for iftar after a long day of work. 
  • These can be frozen and enjoyed throughout Ramadan whenever you feel like it. You’ll just need to give them a good egg wash and pop them in the oven.
  • The meat mixture can be used in samosas/spring rolls/vol au vents and an array of other great Ramadan starters!
  • The pastries are so versatile that you can swap in and out ingredients e.g. you can use chicken mince in place of beef or lamb or you can use gluten free pastry. 
  • And finally, everyone absolutely loves them!

Have we convinced you on these magical keema pastries yet? Here’s the recipe below:

Mince Meat Pastries / Keema Pastries / Chundo Pastries

INGREDIENTS

500g beef/lamb/chicken mince
Pinch of salt
1 heaped tsp garlic paste
1 heaped tsp ginger paste
1 heaped tsp green chutney (coriander and green chillies blitzed)
1 heaped tsp garam masala 
¾ medium onion, finely chopped
1-3 green chillies, chopped finely (add more chillies if you like it spicy)
1 small handful of coriander leaves, chopped
2 eggs, beaten

NOTES

If you are looking to make these in bulk and freeze them, don’t do the egg wash after cutting them up. Just place in the freezer and then transfer to a ziploc bag. Give them a good egg wash before you bake them. 

METHOD

  1. In a pan, add the mince meat and using the back of your spoon, break up all the clumps.
  2. Add in the salt, garlic paste, ginger paste and green chutney, and mix it up. Leave this to cook on a medium heat, stirring occasionally, until the meat starts to brown and dry up.
  3. Once the mince is almost dry, add in the onions, green chillies and coriander leaves. Stir this in and turn off the heat. Leave this to sit for a few minutes and in the meantime, remove your puff pastry roll from the fridge and preheat your oven to 200C/180C Fan/Gas Mark 6.
  4. Assembling the pastry: Cut your puff pastry sheet into 3 large rectangles. Dip your fingers into a bowl of water and rub it against one of the long sides of the pastry rectangle. Place your meat mixture on the opposite side of the pastry.
  5. Drizzle on your beaten eggs into the meat mixture and then start to roll up the pastry. Be sure to fill up the ends of the rolled up pastry tube with more mince and a little egg drizzle.
     
  6. Slice up the pastry roll and place on a baking tray lined with parchment paper. Using a pastry brush, brush each pastry with the egg mixture and place in the oven to cook.
  7. Cook until golden and serve with a chutney of your choice. 
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