Cheesy Keema Puff Pastry

Start by roughly chopping the onions into cubes and setting them aside.

Heat oil in a pan over medium heat. Once the oil is hot, add the chopped onions, bay leaf, and cinnamon stick, and sauté for about three minutes until the onions turn translucent. Stir in the ginger and garlic paste, letting it cook for another 30 seconds until fragrant. Add the minced beef and break it apart, ensuring there are no lumps. Cook the beef evenly, stirring frequently so that every piece browns properly. Once the beef is evenly cooked, sprinkle in the ground spices and mix well, letting the flavors meld for about 2 minutes. Stir in the tomato paste, allowing it to cook for another minute before adding the lemon juice, sugar, and salt. Mix thoroughly to ensure all the flavors are evenly distributed. Finally, add the frozen peas and stir them into the mixture, cooking for one more minute. Make sure the keema is dry with no excess liquid, as any moisture could make the pastry soggy. If needed, continue cooking until all the liquid has evaporated. Once done, remove the pan from the heat and let the keema cool for about 10 minutes.

While the keema is cooling, crack an egg into a small bowl, whisk it, and set it aside. Line a baking tray with parchment paper and arrange the square pastry sheets on it, making sure to leave at least 1 cm of space between each. Since store-bought pastry sheets may have specific resting and baking instructions, check the package. Otherwise, let them rest for about 10 minutes before proceeding.

Once the pastry has rested and the keema has cooled, preheat the oven to 200°C. Spoon one and a half tablespoons of keema and one tablespoon of cheese onto the center of each pastry square. Fold the top corner diagonally to meet the bottom corner, forming a triangle. Gently press along the edges with your fingers to secure the fold, ensuring the filling stays inside without spilling out. To create a firm seal, use the back of a clean fork to crimp the edges. This helps prevent any filling from leaking out during baking. Lightly dock the top of each pastry with a fork—this allows steam to escape and prevents excessive puffing while baking.

Using a spoon or brush, apply a thin layer of the beaten egg over each pastry for a beautifully golden finish. Transfer the tray to the oven and bake at 200°C for 20 to 22 minutes, or until the puffs turn golden brown. Since baking times can vary depending on the brand of pastry used, refer to the package instructions for the best results.

Once baked, let the cheesy keema puffs cool for about 5 minutes before serving them hot. If you’re looking for the perfect dip to accompany these crispy, savory puffs, mix together 3 tablespoons of mayonnaise with 1 1/2 teaspoons of garlic powder and 1 teaspoons of salt to create a quick and delicious garlic aioli. Enjoy your cheesy keema puffs fresh out of the oven!