A delicious pastry filled with plant-based mutton keema, perfect for a satisfying meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat vegetable oil in a pan and add the bay leaf. Once it blackens, add the chopped onions.
Add all the spices and sauté for 1-2 minutes, then add the pureed tomatoes.
Add the mutton keema once the oil separates from the tomatoes.
Add a handful of peas (optional) and a quarter cup of water.
Thaw the ready-made shortcrust pastry and carefully cover a dish with it.
Place some beans in the dish to prevent the pastry from puffing up.
Air fry at 160°C for 15 minutes, then remove the beans and bake at 160°C for an additional 5 minutes.
Fill the pastry with the stuffing and seal it with another pastry sheet.
Brush the top with vegetable oil and bake at 160°C for 20 minutes until golden brown.
The temperature may vary in different ovens, so keep an eye on the pastry while baking.
If the top sides of the pastry overbake, you can trim them off for a better presentation.
Where can I get the mutton keema?
You can find it on the @bluetribe website, link in their profile.
Can I use regular mutton instead of plant-based keema?
Yes, you can substitute with regular mutton if you prefer.
Is this recipe suitable for vegans?
Yes, this recipe is vegan-friendly as it uses plant-based mutton.
How can I store leftovers?
Store any leftover pastries in an airtight container in the refrigerator for up to 2 days.
Can I add other vegetables to the stuffing?
Absolutely! Feel free to add any vegetables you like to the stuffing.
Nutritionist Enroute Dietitian| Recipe Curator Using Shortcuts in cooking is a MUST ☺️💅 Delhi 🇮🇳 📍
