Lamb keema puff pastry parcels (lamb mince)

Lamb keema puff pastry parcels (lamb mince)

By April 19, 2016

If you have tried the traditional Indian samosas then you will love this twist. This version is quick and easy to make and most importantly it is healthier!

These parcels can be eaten hot or cold as a starter or a quick snack, they taste delicious with yogurt and mint dip, or even ketchup. It has a rustic flavoursome, moreish and tasty snack.

  • Prep Time : 10 minutes
  • Cook Time : 20 minutes

Ingredients

Instructions

  • Pre-heat oven to gas mark 8/230 C/210 Fan assisted.
  • In a frying pan heat the oil on a medium heat, add the cumin seeds until golden. Add the chopped tomatoes and stir, add the lamb mince, potato (chop into small cubes), peas,  chopped green chilli's, salt and turmeric powder. Cook for 10 minutes, stirring occasionally (or until the vegetables are soft and the mince turns brown). Finally add the chopped coriander and cinnamon powder, leave the mixture aside until cool.
  • When cool add the chopped onions and stir evenly.
  • Season to taste (if required).
  • Cut the puff pastry into 10cm x 10cm pieces, there should be approximately 8 pieces.
  • Whisk egg in a separate bowl, this will be used as a wash later.
  • Place roughly 2 tbsp of the mixture on half of the pastry parcels and fold over to one corner to form a triangle.
  • Use a folk to crimp the edges of the pastry together.
  • Wash the parcels with the egg wash both sides.
  • Place on a greaseproof paper/nonstick tray.
  • Cook for 20 minutes or until golden brown.
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If you have tried the traditional Indian samosas then you will love this twist. This version is quick and easy to make and most importantly it is healthier!

These parcels can be eaten hot or cold as a starter or a quick snack, they taste delicious with yogurt and mint dip, or even ketchup. It has a rustic flavoursome, moreish and tasty snack.

The pastry we use can be bought from your local Indian/Asian shops, however if you do not have one near by you can always use the puff pastry rolls which all supermarkets sell.

The flavour of the lamb goes perfectly with all the spices, however if you like your Indian food less spicy then feel free to play with the quantity. The great thing about Indian food is it can cater to people with different spice, chilli, sweet and taste palates.

Have a go and see what you think, you won’t be disappointed! Also share your pictures and how you changed the recipe to make it your own. We at Ranju.co.uk love to teach, share and help, leave a comments on our facebook page or follow us on twitter on @ranju1960

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