Spicy Blooming Pastry
Directions
- 1Prepare Spice Mix: Mix 1 TBS Paprika Powder, 1/2 TBS Dried Oregano, 1 TBS Lal Mirch (Crushed), 1/2 TBS Lehsan Powder, and 1/2 TBS Lal Mirch Powder (or to taste).
- 2Prepare Beef Filling: Mix 400g Beef Qeema (20% fat), 1/2 TBS Adrak Lehsan Paste, 1 1/2 TBS Soy Sauce, 1 tsp Himalayan Pink Salt, and 2 TBS of the prepared spice mix.
- 3Add 1/2 cup Boiled Corn Kernels, 1/2 cup chopped Shimla Mirch, 1/2 cup chopped Pyaaz, 1/2 cup chopped Tamatar, 1/2 cup chopped Hara Pyaaz, and 2 TBS chopped Soya to the beef mixture.
- 4Mix well until combined, then add 2 TBS Nurpur salted butter and mix again.
- 5Prepare Pastry Dough: In a mixing bowl, combine 1 cup warm water, 1 TBS Bareek Cheeni, and 3 tsp Khameer (instant yeast).
- 6Mix well, cover and let it proof for 5 minutes.
- 7Add 1 1/2 cups Maida (all-purpose flour) and mix until gluten forms.
- 8Add the remaining Maida and 1/2 tsp Himalayan Pink salt.
- 9Mix well and knead until dough is formed. Add 2-3 TBS of water if required.
- 10Add 3 TBS Nurpur salted butter to the dough and knead until smooth.
- 11Grease the dough with 1 tsp cooking oil and cover with cling film. Let it proof for 1 hour in a warm place.
- 12Divide the dough into two 120g portions.
- 13Coat each portion with the remaining spice mix, then flatten into a circle.
- 14Add the prepared beef filling to the center of each circle, then bring the edges together to form a ball.
- 15Press gently to flatten the balls into a circle.
- 16Cut slits into the dough, creating a blooming pattern.
- 17Open up the slits and roll the dough gently into a thinner circle.
- 18Place on a baking tray lined with baking paper and brush with a whisked egg.
- 19Bake in a preheated oven at 180°C for 20-25 minutes.
- 20Brush the baked pastry with melted Nurpur butter.
Ingredients
- 1 TBS Paprika Powder
- 0.5 TBS Dried Oregano
- 1 TBS Lal Mirch (Red Chilli) Crushed
- 0.5 TBS Lehsan Powder (Garlic Powder)
- 0.5 TBS Lal Mirch Powder (Red Chilli Powder)
- 400 g Beef Qeema (Mince)
- 0.5 TBS Adrak Lehsan Paste (Ginger Garlic Paste)
- 1.5 TBS Soy Sauce
- 1 tsp Himalayan Pink Salt
- 2 TBS Prepared Spice Mix
- 0.5 cup Corn Kernels Boiled
- 0.5 cup Shimla Mirch (Capsicum) Chopped
- 0.5 cup Pyaaz (Onion) Chopped
- 0.5 cup Tamatar (Tomato) Deseeded & Chopped
- 0.5 cup Hara Pyaaz (Spring Onion) Chopped
- 2 TBS Soya (Dill) Chopped
- 2 TBS Nurpur Salted Butter
- 3 cups Maida (All-Purpose Flour)
- 1 TBS Bareek Cheeni (Caster Sugar)
- 3 tsp Khameer (Instant Yeast)
- 1 cup Warm Water
- 0.5 tsp Himalayan Pink Salt
- 2 TBS Water
- 3 TBS Nurpur Salted Butter
- 1 tsp Cooking Oil
- 1 Dry Flour
- 1 Anda (Egg) Whisked
Equipment
knifebowlspoonmeasuring spoonsmixing bowlwhiskwooden boardrolling pinbaking traybaking paperpastry brush
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