Kheema Curry Pie
Meat pies never fail to impress when I make it for dinner parties or for a snack for the kids.
It is very simple to make if you have ready puff pastry in the fridge . I came up with the recipe when I was practising my puff pastry making skills. I had lots of puff pastry waiting to be used up and i decided to pair it with the left over kheema curry from the previous night………The result was Kheema Curry Pie…The bakeries in India (Kerala) sell something very similar and we call it curry puffs. They are small packets of puff pastry filled with a dry curry filling, either meat or vegetable.
I don’t make puff pastry these days because I am too spoilt by the quality of readymade puff pastry sold in the UK. I am too lazy for the process of folding, resting and counting the turns. These days I usually stock it in the freezer as it comes in handy in an emergency for making a quick starter, snack or dessert.
To make this Kheema Curry Pie, I rolled the pastry block into a long, thin rectangle, but I guess there is no harm in using ready rolled ones as well. Cut two long strips of pastry and spread the filling along the middle of the strip. Brush the sides with whisked egg and cover with another strip of pastry. I use a lattice cutter to make patterns on the top layer before putting it on top of the filling. Brush the top of it with egg wash and bake it in a hot oven until the pastry is crisp.
You can put any filling you like, and my favourite is Kheema curry . To make Kheema curry, sauté chopped onion, ginger and garlic for some time and then add the curry powder, minced meat, salt and chopped tomatoes. Cook until the meat is tender and all the liquid has evaporated. You can add chopped coriander or mint in the end if you wish. I like to add chopped mint leaves when using minced lamb.
Enjoy the combination of delicious crisp pastry and spicy curry in one bite…….