|
Ingredients
|
Quantity
|
|
Puff pastry
|
400gms
|
|
For the
filling:
|
|
|
Cooked kheems curry
|
500gms
|
|
For the
kheema curry:
|
|
|
Ghee
|
4 tbsp
|
|
Onions – chopped fine
|
225gms
|
|
Garlic – minced
|
3 cloves
|
|
Green chillies – chopped
|
2 fresh
|
|
Coarsely ground lean minced beef
|
450gms
|
|
Carrot – cubed fine
|
150gms
|
|
Tinned plum tomatoes
|
200gms
|
|
Tomato soup
|
700ml
|
|
Coriander leaves – chopped fine
|
40gms
|
|
Garam masala powder
|
2 tsp
|
|
Dried fenugreek leaves (optional)
|
1 tbsp (15gms)
|
|
Salt
|
to taste
|
|
For the spices:
|
|
|
Coriander powder
|
2 tsp
|
|
Turmeric powder
|
1 tsp
|
|
Cardamom powder
|
1 ½ tsp
|
Divide the pastry into four equal pieces. Carefully roll out one
piece three mm. thick and about 22 cm square. Then cut the square into three
strips, each about 7.5 cm wide. Put a line of filling down the center line of
each strip. Fold the pastry over the filling, pressing the edges firmly
together, sealing with a little water. Brush with a glaze of water or egg
white, and spike the roll a few times to let the air out when it cooks. Freeze
the pastry for later use, if required. Put the 12 strips onto a greased, flat
oven tray, and bake in a preheated oven at 190 C/375 F/Gas 5 for about 20
minutes, or until well browned. Cut each strip into three pieces. Serve hot or
cold with salad and chutney. They can be frozen when cold.
To prepare
the kheema curry: HEAT
the ghee in a frying pan. Add the onions, garlic and green chillies. Stir-fry
for about five minutes, until the onion is translucent. Add the spices. Stir-fry for a couple of minutes, sprinkling
a little water when required. Mix in the mince and stir-fry until it browns.
Put into a casserole, cover and bake in a preheated oven at 190 C/375 F /Gas 5
for about 20 minutes. Add the carrot, tomatoes, ketchup and tomato soup. Stir
well and bake for a further 20 minutes. Stir in the coriander leaves, garam
masala powder, fenugreek leaves and salt to taste. Cook for 20 minutes. Serve
hot. (This recipe is great in its own right, served with Indian breads or rice.
It is also the base as stuffing for curry puffs, shepherd's pie and potato
mince rissoles.)
