Spicy Blooming Pastry

31 mins
Serves 1
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Directions

  1. 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).
  2. 2Prepare 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).
  3. 3Prepare 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).
  4. 4Prepare 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.
  5. 5Prepare 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.
  6. 6Prepare 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.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Mix well until combined, then add 2 TBS Nurpur salted butter and mix again.
  11. 11Mix well until combined, then add 2 TBS Nurpur salted butter and mix again.
  12. 12Mix well until combined, then add 2 TBS Nurpur salted butter and mix again.
  13. 13Prepare Pastry Dough: In a mixing bowl, combine 1 cup warm water, 1 TBS Bareek Cheeni, and 3 tsp Khameer (instant yeast).
  14. 14Prepare Pastry Dough: In a mixing bowl, combine 1 cup warm water, 1 TBS Bareek Cheeni, and 3 tsp Khameer (instant yeast).
  15. 15Prepare Pastry Dough: In a mixing bowl, combine 1 cup warm water, 1 TBS Bareek Cheeni, and 3 tsp Khameer (instant yeast).
  16. 16Mix well, cover and let it proof for 5 minutes.
  17. 17Mix well, cover and let it proof for 5 minutes.
  18. 18Mix well, cover and let it proof for 5 minutes.
  19. 19Add 1 1/2 cups Maida (all-purpose flour) and mix until gluten forms.
  20. 20Add 1 1/2 cups Maida (all-purpose flour) and mix until gluten forms.
  21. 21Add 1 1/2 cups Maida (all-purpose flour) and mix until gluten forms.
  22. 22Add the remaining Maida and 1/2 tsp Himalayan Pink salt.
  23. 23Add the remaining Maida and 1/2 tsp Himalayan Pink salt.
  24. 24Add the remaining Maida and 1/2 tsp Himalayan Pink salt.
  25. 25Mix well and knead until dough is formed. Add 2-3 TBS of water if required.
  26. 26Mix well and knead until dough is formed. Add 2-3 TBS of water if required.
  27. 27Mix well and knead until dough is formed. Add 2-3 TBS of water if required.
  28. 28Add 3 TBS Nurpur salted butter to the dough and knead until smooth.
  29. 29Add 3 TBS Nurpur salted butter to the dough and knead until smooth.
  30. 30Add 3 TBS Nurpur salted butter to the dough and knead until smooth.
  31. 31Grease the dough with 1 tsp cooking oil and cover with cling film. Let it proof for 1 hour in a warm place.
  32. 32Grease the dough with 1 tsp cooking oil and cover with cling film. Let it proof for 1 hour in a warm place.
  33. 33Grease the dough with 1 tsp cooking oil and cover with cling film. Let it proof for 1 hour in a warm place.
  34. 34Divide the dough into two 120g portions.
  35. 35Divide the dough into two 120g portions.
  36. 36Divide the dough into two 120g portions.
  37. 37Coat each portion with the remaining spice mix, then flatten into a circle.
  38. 38Coat each portion with the remaining spice mix, then flatten into a circle.
  39. 39Coat each portion with the remaining spice mix, then flatten into a circle.
  40. 40Add the prepared beef filling to the center of each circle, then bring the edges together to form a ball.
  41. 41Add the prepared beef filling to the center of each circle, then bring the edges together to form a ball.
  42. 42Add the prepared beef filling to the center of each circle, then bring the edges together to form a ball.
  43. 43Press gently to flatten the balls into a circle.
  44. 44Press gently to flatten the balls into a circle.
  45. 45Press gently to flatten the balls into a circle.
  46. 46Cut slits into the dough, creating a blooming pattern.
  47. 47Cut slits into the dough, creating a blooming pattern.
  48. 48Cut slits into the dough, creating a blooming pattern.
  49. 49Open up the slits and roll the dough gently into a thinner circle.
  50. 50Open up the slits and roll the dough gently into a thinner circle.
  51. 51Open up the slits and roll the dough gently into a thinner circle.
  52. 52Place on a baking tray lined with baking paper and brush with a whisked egg.
  53. 53Place on a baking tray lined with baking paper and brush with a whisked egg.
  54. 54Place on a baking tray lined with baking paper and brush with a whisked egg.
  55. 55Bake in a preheated oven at 180°C for 20-25 minutes.
  56. 56Bake in a preheated oven at 180°C for 20-25 minutes.
  57. 57Bake in a preheated oven at 180°C for 20-25 minutes.
  58. 58Brush the baked pastry with melted Nurpur butter.
  59. 59Brush the baked pastry with melted Nurpur butter.
  60. 60Brush the baked pastry with melted Nurpur butter.

Ingredients

  • 1 TBS Paprika Powder
  • 1 TBS Paprika Powder
  • 1 TBS Paprika Powder
  • 0.5 TBS Dried Oregano
  • 0.5 TBS Dried Oregano
  • 0.5 TBS Dried Oregano
  • 1 TBS Lal Mirch (Red Chilli) Crushed
  • 1 TBS Lal Mirch (Red Chilli) Crushed
  • 1 TBS Lal Mirch (Red Chilli) Crushed
  • 0.5 TBS Lehsan Powder (Garlic Powder)
  • 0.5 TBS Lehsan Powder (Garlic Powder)
  • 0.5 TBS Lehsan Powder (Garlic Powder)
  • 0.5 TBS Lal Mirch Powder (Red Chilli Powder)
  • 0.5 TBS Lal Mirch Powder (Red Chilli Powder)
  • 0.5 TBS Lal Mirch Powder (Red Chilli Powder)
  • 400 g Beef Qeema (Mince)
  • 400 g Beef Qeema (Mince)
  • 400 g Beef Qeema (Mince)
  • 0.5 TBS Adrak Lehsan Paste (Ginger Garlic Paste)
  • 0.5 TBS Adrak Lehsan Paste (Ginger Garlic Paste)
  • 0.5 TBS Adrak Lehsan Paste (Ginger Garlic Paste)
  • 1.5 TBS Soy Sauce
  • 1.5 TBS Soy Sauce
  • 1.5 TBS Soy Sauce
  • 1 tsp Himalayan Pink Salt
  • 1 tsp Himalayan Pink Salt
  • 1 tsp Himalayan Pink Salt
  • 2 TBS Prepared Spice Mix
  • 2 TBS Prepared Spice Mix
  • 2 TBS Prepared Spice Mix
  • 0.5 cup Corn Kernels Boiled
  • 0.5 cup Corn Kernels Boiled
  • 0.5 cup Corn Kernels Boiled
  • 0.5 cup Shimla Mirch (Capsicum) Chopped
  • 0.5 cup Shimla Mirch (Capsicum) Chopped
  • 0.5 cup Shimla Mirch (Capsicum) Chopped
  • 0.5 cup Pyaaz (Onion) Chopped
  • 0.5 cup Pyaaz (Onion) Chopped
  • 0.5 cup Pyaaz (Onion) Chopped
  • 0.5 cup Tamatar (Tomato) Deseeded & Chopped
  • 0.5 cup Tamatar (Tomato) Deseeded & Chopped
  • 0.5 cup Tamatar (Tomato) Deseeded & Chopped
  • 0.5 cup Hara Pyaaz (Spring Onion) Chopped
  • 0.5 cup Hara Pyaaz (Spring Onion) Chopped
  • 0.5 cup Hara Pyaaz (Spring Onion) Chopped
  • 2 TBS Soya (Dill) Chopped
  • 2 TBS Soya (Dill) Chopped
  • 2 TBS Soya (Dill) Chopped
  • 2 TBS Nurpur Salted Butter
  • 2 TBS Nurpur Salted Butter
  • 2 TBS Nurpur Salted Butter
  • 3 cups Maida (All-Purpose Flour)
  • 3 cups Maida (All-Purpose Flour)
  • 3 cups Maida (All-Purpose Flour)
  • 1 TBS Bareek Cheeni (Caster Sugar)
  • 1 TBS Bareek Cheeni (Caster Sugar)
  • 1 TBS Bareek Cheeni (Caster Sugar)
  • 3 tsp Khameer (Instant Yeast)
  • 3 tsp Khameer (Instant Yeast)
  • 3 tsp Khameer (Instant Yeast)
  • 1 cup Warm Water
  • 1 cup Warm Water
  • 1 cup Warm Water
  • 0.5 tsp Himalayan Pink Salt
  • 0.5 tsp Himalayan Pink Salt
  • 0.5 tsp Himalayan Pink Salt
  • 2 TBS Water
  • 2 TBS Water
  • 2 TBS Water
  • 3 TBS Nurpur Salted Butter
  • 3 TBS Nurpur Salted Butter
  • 3 TBS Nurpur Salted Butter
  • 1 tsp Cooking Oil
  • 1 tsp Cooking Oil
  • 1 tsp Cooking Oil
  • 1 Dry Flour
  • 1 Dry Flour
  • 1 Dry Flour
  • 1 Anda (Egg) Whisked
  • 1 Anda (Egg) Whisked
  • 1 Anda (Egg) Whisked

Equipment

knifebowlspoonmeasuring spoonsmixing bowlwhiskwooden boardrolling pinbaking traybaking paperpastry brush