Keema Lamb Pastries
For me these have almost achieved the status of beatification. They are without doubt one of my Uncle Guddu Chachu’s defining culinary accomplishments. Flaky glazed pastry envelopes highly charged mince, soaking up just enough of the spiced juices and finely chopped chillies to leave the palate with a delicate tingle. They’re great for a houseful of dinner guests, or delicious for a party of one. I call them Gunpowder Patties, because of the fine garam masala powder which is packed with fire power and resembles...gunpowder, great to serve during the fireworks season.
- 500g lamb mince
- 4–6 green chillies, finely chopped (quantity depends on your heat resistance)
- 1 onion, finely diced
- 1 tsp salt
- 1/3 tsp garam masala
- ½ tsp ground coriander
- ½ tsp chilli powder
- 150ml water
- 375g ready-made puff pastry
- 2 tsp onion seeds
- Milk and 1 egg , for glazing and sealing
How To Make Gunpowder Patties
OK, if you have time to make the puff pastry, then knock yourself out and go for it. Otherwise here’s the speedier route.
Step 1: In a large pot over a medium to high heat, cook the lamb, chillies, onion, salt, garam masala, ground coriander and chilli powder with the water until it reaches a rolling simmer and the meat has changed colour to a light brown; break up the mince to check there are no flashes of raw lamb. You should allow at least 15 minutes for this step of the process. Once cooked, pour the liquid away and leave the meat to cool. Ideally, cook the day before filling the pastry so the flavours intensify.
Step 2: Roll the puff pastry out on a floured surface to a rectangle of 30cm x 40cm. Slice down the middle lengthways, ending up with two long pieces. Place the pieces on a large greased baking tray. Fill the middle of each the sheet lengthways with a generous portion of lamb, leaving enough pastry either side of the filling to fold over and envelope it. Seal the edge with a little milk, making sure none of the mixture escapes. Take a fork and lightly drag it in diagonal strokes across the top of the long pastry roll, then brush the surface with milk/egg whipped glaze and sprinkle the onion seeds over the top. Cut each strip into 7 or 8 individual parcels. Heat the oven to 180o/Gas 4.
Step 3: Bake the lamb pastries for 15–20 minutes, turning the baking tin halfway through to allow the patties to cook evenly. Once the patties have a golden glaze and are puffed up, dish on to rack and allow them to rest for 10 minutes before serving these Indian style sausage rolls.