My version of these delicious pasties with beef keema filling. Full of flavours and spices with a buttery crust. A wonderful dish to prepare for the weekends get together or simply when you’re feeling like treating yourself.
More Indian Inspired Recipes
- Chicken keema paratha
- Cheese stuffed naan bread
- Dhal curry
- Lentil fritters (masala vada)
- Punjabi chicken curry
Beef Keema Pasties
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 small carrot around 1.4 oz (40 gr), cut into small cubes
- 1 red onion , cut into small cubes
- 1 small potato around 2.5 oz (70 gr), cut into small cubes
- ¼ cup chopped green bell pepper (35 gr)
- ⅓ cup frozen green beans (45 gr)
- 3 garlic cloves , finely chopped
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper powder
- ½ teaspoon turmeric powder
- salt to taste
- 5.3 oz minced beef (150 gr)
- ½ cup shredded mozzarella
- 2 cups all purpose flour (260 gr)
- ½ teaspoon salt
- ½ cup unsalted butter (113 gr), cold & cut into cubes
- ⅓ cup water (80 ml)
- 1 egg , for the egg wash
- Heat some oil in a pan on medium heat. Add in cumin seeds and fry for 30 seconds until they release their fragrance. Add in carrot, onion, potato, green bell pepper, frozen green beans, garlic, cumin powder, smoked paprika, cayenne pepper powder, turmeric powder and salt to taste.
- Stir and mix everything good. Cover the pan with a lid and cook for 15 minutes or until the vegetables are soft. Stir now and then.
- Push the vegetables to one side of the pan. Add in minced meat on the empty side and sprinkle some salt on top. Break the meat into little pieces and continue cooking until it's almost cooked.
- Then mix together with the vegetables and continue cooking until the meat is fully cooked. Set aside to cool completely before using.
- In a bowl, add in flour, salt and cold butter. Massage the butter into the flour with your fingertips until the mixture becomes crumbly.
- Pour water all over the mixture and mix well with your hand. Pour the mixture on a working surface and lightly knead to bring it together. Don't over work the dough to prevent it getting hard.
- Form the dough into a log and cut into 4 equal pieces. Form each piece into a ball.
- Sprinkle some flour on the working surface. Place 1 ball on top of it and lightly flatten it with your fingers. Sprinkle a bit more flour on top so that it doesn't stick Using a rolling pin, roll it into a circle of 0.2 inch (5 mm) thickness, more or less. Place ¼ of the filling on one half of the circle, leaving around ½ inch (1.3 cm) empty at the border, more or less. Put 2 tablespoon of shredded mozzarella on top.
- Brush the empty space of the filling with some egg wash. Gently fold the other side of the dough over the filling and press the edges together. Climp all the way around to secure it. Do the same with the rest of the balls. Place the pasties on a baking tray with a baking sheet. Brush the top with some more egg wash.
- Bake in a preheated oven at 360ºF (180º C) for 30 minutes or until golden brown and fully cooked. Enjoy!