Friday 14 November 2014

Spicy Keema Pasties

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's been a while since I last shared a pasty recipe with you. 

That was back on the official first day of autumn. Now, it feels like we are in the midst of that transition between autumn and winter. The leaves are no longer golden and fun to kick about. More like they are wet and slippy.
To cheer you up in these short days and long nights, I'm going to share a recipe for one of my mum's favourites - Spicy Keema Pasties.
Crisp, buttery pastry encasing a spicy and very moreish minced lamb and vegetable filling. Eat them for lunch or dinner, hot or cold, they're a winner either way!

Pasties, previously: Cheese and Onion PastiesCheddar Cheese and Caramelised Onion PastiesLettuce Cups, Geese and Pumpkin Pie Spice

A Simple List of Ingredients:

1. Vegetable Oil
2. Cumin Seeds
3. Onions
4. Green Chillies
5. Lamb Mince
6. Carrots
7. Bell Peppers
8. Peas
9. Green Beans
10. Potatoes
11. Salt
12. Red Chilli Powder
13. Ground Cumin
14. Ground Turmeric
15. Shortcrust Pastry
16. Cheddar Cheese
17. An Egg

Bismillah, let's begin!

Take a large saucepan, and heat up a few tablespoons Vegetable Oil over a medium heat.

When the oil is hot, add 2 teaspoons Cumin Seeds. Let the seeds sizzle for a minute until fragrant.

Then, add in 2 medium Onions, peeled and diced.

And, 3 Green Chillies, finely sliced.

Fry over a medium to low heat until golden brown.

Then, add 1 pound (453 grams) Lamb Mince.

Break the mince up with your spoon.

Fry the mince until brown over a medium heat.

Next, the vegetables! You can add whatever you have in the fridge - just be sure to chop everything roughly the same size.
I added 2 Carrots, peeled and diced.

1 Bell Pepper, peeled and diced. Any colour will do - I just happened to have a green one in the fridge!

A handful of Frozen Peas - sweetcorn would also be great here!

Handful Green Beans, roughly chopped

And, finally, 1 medium Potato, peeled and diced.

Stir gently and let the vegetables heat through for 5 minutes over a medium heat.

Next, time for the spice in these spicy pasties:
1 teaspoon Salt
1 teaspoon Ground Cumin
1/4 teaspoon Ground Turmeric
1/2 teaspoon Red Chilli Powder

Sprinkle in the spices and salt.

Stir for a minute to wake the spices up.

Then, cover and simmer on the lowest heat for about 30 minutes or until the veg is tender and the mince fully cooked.

Once cooked, taste and adjust seasoning, if needed. Leave to cool completely.

When it's time to assemble, take 1 block (500 grams) Frozen Shortcrust Pastry, at room temperature.
Preheat the oven to Gas Mark 5 or 200 degrees C.
Grease 2 baking trays well.

Divide the pastry into 7 equal pieces, and roll each into a circle about 1/4 inch thick.

Brush the edge with a little water.

Place a few tablespoons of the lamb mixture onto one side of the circle.

Sprinkle on a little grated Cheddar cheese.

Fold over to make the traditional pasty shape.

Crimp the edges to seal everything in properly.

Place onto the greased baking trays.

Continue with the rest.

Before baking, brush all over with a beaten egg.
Bake for 35-40 minutes until golden brown. Flip over towards the end of baking to brown the bottom.

Allow to cool slightly before serving!

Full Written Recipe:

Spicy Keema Pasties

Ingredients – makes 7 large pasties
Few tablespoons Vegetable Oil
2 teaspoons Cumin Seeds
2 Medium Onions, peeled and diced
3 Green Chillies, finely sliced
1 pound (453 grams) Lamb Mince
2 Carrots, peeled and diced
1 Bell Pepper, diced
Handful Frozen Peas
Handful Green Beans, roughly chopped
1 medium Potato, peeled and diced
1 teaspoon Salt
½  teaspoon Red Chilli Powder
1 teaspoon Ground Cumin
¼ teaspoon Ground Turmeric
1 block (500 grams) Frozen Shortcrust Pastry, at room temperature
1 cup Cheddar Cheese, grated
1 Beaten Egg, to brush over


Heat the oil in a large pan. Add the cumin seeds and let them sizzle until fragrant. Add the chopped onion and green chillies and fry until golden brown. Fry on a medium-low heat.

Next, add the lamb mince. Break it up with your spoon and fry until brown on a medium heat.

Then, add the carrots, bell peppers, peas, green beans and potatoes. Stir gently and let the vegetables heat through for 5 minutes on a medium heat.

Next, add the salt, red chilli powder, ground turmeric and ground cumin. Stir well for 1 minute. Cover and simmer on low heat for 30 minutes or until the vegetables are tender and the lamb is fully cooked.

Once cooked, let the filling cool completely before assembling the pasties.

Preheat the oven to Gas Mark 5 or 200 degrees C.
Grease two large baking trays well.

Divide the shortcrust pastry into 7 balls and roll each one into a circle to ¼ inch thick. You could, of course, make the pasties as big or as little as you want.

Brush the edges of the circle with water. Place a few tablespoons of the cooled mixture onto one side and top with a sprinkle of the grated cheese.

Fold the pastry to make a pastie shape, and crimp the edges to seal. Repeat with all the rest.

Put the pasties onto the prepared trays. Brush with the beaten egg and then pop into the oven.

Bake for 35-40 minutes or until golden brown. Towards the end, you may want to flip them over in order to brown the bottom.

Let them cool slightly once baked, then serve with whatever you fancy! Enjoy!

This Time One Year Ago:

This Time Two Years Ago:

Keep me in your duas, please,


Spice Enthusiast
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