Serves 12
Directions
- 1Soften some onions in a pan.
- 2Add in your beef or lamb mince.
- 3Add in the garlic and ginger paste.
- 4Add all the spices.
- 5Cook them down until the meat has browned and the liquid has evaporated.
- 6Add some tomato paste and water.
- 7Let that simmer with the lid on for about 10 to 15 minutes.
- 8Add in lots of fresh coriander.
- 9Transfer to another bowl to let it completely cool down.
- 10Roll out a ready rolled puff pastry sheet.
- 11Spoon over that keema mixture.
- 12Add grated cheese.
- 13Top with the second sheet of pastry and gently roll over with a rolling pin to seal.
- 14Slice into 12–13 thin strips.
- 15Twist each strip.
- 16Place on a lined baking tray.
- 17Brush with egg wash.
- 18Bake in a preheated oven at 180°C (fan 160°C) for 20–25 minutes until golden.
Ingredients
- 2 tbsp oil
- 1 medium onion, finely chopped
- 1 tbsp garlic ginger paste
- 500 g lean lamb or beef mince
- 1 tsp kashmiri red chilli powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- 0.5 tsp garam masala
- 0.5 tsp turmeric powder
- 1 tsp salt (or to taste)
- 1 tbsp tomato puree
- 1 cup water
- 2 tbsp fresh coriander, chopped
- 100 g grated cheese
- 2 puff pastry sheets
- egg
Equipment
panwooden spoonspatulabowlrolling pinknifebaking tray
Tips
- Add peas or other vegetables, if preferred.
- Fresh chillies can be added for extra heat.
- The prepared twists can be frozen for later use.
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