Plant-Based Mutton Keema Pastry

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.