“Keema” is a South Asian dish that consists of minced or ground meat, typically lamb or goat, although beef and chicken variations are also popular. The term “keema” itself is derived from the Persian word “qeymeh,” meaning minced or ground meat. The history of keema can be traced back to the Indian subcontinent, where it has been a part of the culinary tradition for centuries. The specific preparation and spices used in keema dishes have developed over time, influenced by regional tastes and culinary practices. Keema is often seasoned with a variety of spices, including cumin, coriander, turmeric, and garam masala. It may also include ingredients such as onions, tomatoes, ginger, and garlic, enhancing the flavour profile. The dish is cooked in different styles, such as dry (keema fry) or in a curry base. Keema is a popular filling for various types of breads, such as paratha or naan, and it is also used as a filling for savoury pastries like samosas. It’s a comfort food enjoyed by people across the Indian subcontinent and beyond. While the exact origins of keema may be challenging to pinpoint, its rich history and widespread popularity showcase the diversity and depth of South Asian cuisine. Today, keema continues to be a beloved dish, enjoyed in households and restaurants around the world.

Keema has always got me by the knees. It is my absolute favourite, and it is not complicated to make. Keema is quite versatile and pairs well with a lot of other food. Since I love anything pastry, my love for keema and pastries came together – out came these cheesy keema puffs. I have a little warning for you – you can’t stop and won’t stop with these babies as they are highly addictive, so be warned!

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

TIPS & TRICKS

Ginger and Garlic paste

For the ginger and garlic paste, you can refer to my Ginger and Garlic paste recipe to make a batch of it here. For this Cheesy Keema recipe, you would only need 1 teaspoon of it. Hence, you can store the rest in the refrigerator for up to one week. You can use the remaining paste to make other recipes, such as Vegetable Pakora, Mushroom & Broccoli Biryani, Doro Wat, or Lomo Saltado!

STEPS ON MAKING CHEESY KEEMA PUFFS

To begin, chop the onions roughly into cubes and set aside. In a pan, heat up the oil on medium heat. Once the oil has come up to heat, add the onion, bay leaf, cinnamon stick, and sauté for 3 minutes. Add ginger and garlic paste and sauté again for 30 seconds. Add minced beef and break it up until there are no lumps. Ensure that every morsel of beef is cooked evenly and as it needs to be covered evenly with the spices later. Keep frying until all the meat is evenly brown.

Add all the ground spices, mix evenly, and cook for 2 minutes. Then, add the tomato paste and mix everything evenly; cook for 1 minute. Add lemon juice, sugar, and salt; mix well. Lastly, add frozen peas and mix everything evenly. Let it cook for another 1 minute while occasionally stirring it. Make sure that the keema has no excess liquid and is dry, or else the pastry will be soggy when filled. If the keema has a bit of liquid, keep cooking until the liquid is gone. Take the pan off the heat and let it cool for 10 minutes. While the keema is cooling, in a small bowl, break one whole egg in it and whisk it; set aside.

Prepare your baking tray by lining it with parchment paper. Place the square pastry sheet on your baking tray, keeping in mind to give each of them at least 1 cm space between each other. As the pastry sheet is store-bought, do read the instructions on resting time, the temperature to bake it, and how long to bake it on the box it comes in, as this may vary. Let the square pastry sheet rest on the baking tray for about 10 minutes.

After the square pastry sheets have rested and keema has cooled, preheat the oven to 200°C. Then, proceed to fill each square pastry sheet with 1 ½ tablespoons of keema and 1 tablespoon of cheese. Then, fold the top corner diagonally with the bottom corner and press with the index finger gently to secure the fold. Make sure the sides are aligned correctly, and the filling is in without spilling out, and with the same index finger gently press the sides together until they are roughly sealed. Using the back of a clean fork, crimp the sides. The crimping method is used to ensure that the sides are fully sealed, preventing any potential leakage or the fillings bursting out.

Lightly dock each pastry using a fork – it doesn’t really matter the pattern of docking used just as long as they are docked well. The docking is done to allow steam to escape, preventing the pastry from puffing up and ruining its appearance, while also ensuring even baking. Repeat the steps for all each square pastry sheet. Using a spoon or a brush, apply about a teaspoon of beaten egg evenly on each cheesy keema puff.

Bake the cheesy keema puffs at 200°C for 20 – 22 minutes or until the cheesy keema puffs are golden brown – again, do refer to the box instructions for your store-bought square pastry sheet for rest time, baking temperature, and bake time. Once the cheesy keema puffs are baked, let them cool for 5 minutes and serve hot. If you would like to have something to dip the cheesy keema puffs in, then make this super simple dip by combining 3 tablespoons of mayonnaise with 1 ½ tsp of garlic powder to make a quick and delicious garlic aioli.

STORAGE

Store the leftover cheesy keema puffs in an air-tight container and heat them in the air fryer at 180°C for 5 minutes or microwave them for 2-3 minutes, and they’re ready to be consumed.