Stranger Foods

IndianKeema puffs

Serves 12 | Prep 15 mins | Cook 20 mins

In Bombay a puff is a tasty little pastry parcel, stuffed with minced lamb keema, spiced vegetables or another first-rate filling, not unlike a small pasty. Sassanian in Dhobi Talao serves the best ones with mutton, chicken and vegetable variations. These keema puffs will be very good with a little tamarind chutney or even chilli chutney, but in Bombay you would eat them with good old tomato ketchup. Make sure the filling is completely cold before you assemble the puffs, other wise the pastry will be difficult to handle.

Source: Dishoom

Ingredients

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Imperial

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1 sheet ready-made puff pastry (320 g) about 35 x 23 cm
Flour, for dusting
1 egg, beaten with 1½ tsp milk (eggwash)
½ quantity lamb keema
15 g frozen peas
½ tsp fine sea salt
3 spring onions, finely chopped
1 green chilli, finely chopped
1 tbsp chopped coriander leaves

Instructions

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Take the pastry out of the fridge, remove any outer packaging and allow around for it to come to room temperature before using.
Heat the oven to 190°C/Gas 6-7 and line a large baking sheet with baking parchment.
For the filling, tip the lamb keema into a large bowl. Put the frozen peas into a small bowl, pour on enough boiling water to cover and leave for , then drain and add to the keema, with the salt, spring onions, chilli and coriander. Mix nicely and set to one side.
Unroll the pastry and cut in half (to create two squarish rectangles rather than two long strips). Lay one of the pieces on a lightly floured surface. Using a floured rolling pin, roll the pastry a little thinner, so that it is about 1 cm longer and wider. Cut 6 even squares.
Place a heaped teaspoonful of filling towards one corner of a square, leaving a clear margin around the edge. Brush the pastry edges with eggwash. Fold the pastry over to form a triangular parcel enclosing the filling, then gently crimp the edges to seal. Repeat with the remaining pastry squares, then with the other half of the pastry sheet. Transfer to the lined baking sheet, leaving 2-3 cm space between the puffs.
Brush the pastry generously with egg wash, then bake in the oven for , or until the pastry is puffed and golden brown, and the filling is piping hot.

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