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Keema mince pie Recipe


  • 2 Teaspoons Tandoori powder
  • 1 Teaspoon Chilli Powder
  • 6 cloves garlic - crushed
  • 2 inches grated ginger
  • 1Lb Minced Lamb
  • 1 small onion finely chopped
  • 12 slices Filo Pastry
  • 1 Egg beaten
  • Vegetable oil
  • Little Ghee or Butter
  • Fresh green chillies sliced (optional)

Cooking method for Keema mince pie

Serves 4

Fry the onions until translucent in about half a cup of oil. Stir in the tandoori and chilli powder, garlic and ginger and stir fry for 2 minutes, add the mince and stir fry until cooked through. Drain off any excess oil. Grease a baking pan with a little Ghee or Butter. lay 3 sheets of filo pastry in the pan. Add just enough mince to cover the pastry and add 3 more sheets of filo. Repeat until the mince is all used and cover with a final 3 sheets of filo pastry. Using a sharp knife make deep incisions in the pastry to mark out the portions to be served. Brush the top with the beaten egg and bake in a preheated oven for 30 minutes or until the pastry turns golden at 200 degrees. You may optionally sprinkle fresh chillies in with the mince layers. Try combining this recipe with the sag pie for keema and sag pie.

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