Monday, 23 May 2016

Keema Pie.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

With rough puff pastry!

And, all the summer things!


I'm talking fresh tomato salsa, slabs of the sweetest, coldest watermelon, tiny plum tomatoes and your favourite drink on ice.

So, this Keema Pie was inspired by two pies baked back in the winter. One by my Mother and the other by my cousin. They both contained just lamb mince and were encased in a buttery shortcrust pastry.

This is my summery take on that same pie. Lamb mince is cooked really simply with seasoning and onion. It's then thickened with flour and water before simmering. Finally, peas are stirred through because I love them. The mince chills while a rough puff pastry is made. You can of course, use ready-made or even shortcrust and bake in a pie dish. I did mine free-form which I love for this time of year.

There's something very picnic-like about a free-form pie and along with all your favourite summer side dishes, it makes the best indoor picnic lunch. After a beautiful morning discovering new paths, of course!

Savoury Pies, previously: hot water crust chicken pie // asparagus and chicken summer pie // creamy winter pie // chicken plait with cheese pastry

A Simple List of Ingredients:

For the Keema:
1. Olive Oil
2. Onion
3. Lamb Mince
4. Tomato Puree
5. Salt
6. Black Pepper
7. Curry Powder
8. Plain Flour
9. Worcestershire Sauce
10. Water
11. Frozen Peas

For the Rough Puff Pastry:
1. Plain Flour
2. Salt
3. Butter
4. Water
5. Lemon Juice

Bismillah, let's begin!

We will begin by cooking our keema because it needs to be completely cold before going into the pastry. Place a large pan over a medium heat.

Add a splash of Olive Oil.

When hot ...

... throw in 1 Onion, peeled and diced.

Give them a stir.

And, fry until the onion is soft and lightly golden.

Next, add in 1 pound (450g) Lamb Mince. You can also use beef mince here or even chicken mince.

Break up the mince.

And, stir-fry the lamb until the liquid has dried up and the mince is brown and no longer pink.

Like so!

Next, grab the tomato puree.

Squeeze in 1 tablespoon Tomato Puree.

Also, add in 1 teaspoon Salt.

1/2 teaspoon Black Pepper

And, 1 teaspoon Curry Powder which you can leave out if you're not in the mood.

Stir all the spices in and cook for 1 minute.

Next, to thicken our keema, 1 tablespoon Plain Flour.

Sprinkle over the keema.

Stir in so that it coats the keema.

Next, for a savoury kick - Worcestershire sauce.

Add in 1 tablespoon Worcestershire Sauce.

Along with 200ml Water. You could even use stock, if you have any on hand.

Once the water is in, bring to the boil.

Stir in the water and watch it thicken! Once the mixture comes to the boil ...

... turn the heat right down and cover with a lid. Cook for 20 minutes.

After 20 minutes, uncover. The keema should be cooked and thickened slightly. If it's not cooked, cover and let it go for a few more minutes.

Finally, for a little freshness, add in 100 grams Frozen Peas.

Stir in the peas. Once they've heated through, remove the keema from the heat and let it cool completely. Taste the seasoning at this point and adjust if needed.

While the keema cools, we can make the rough puff pastry. As I said earlier, you can also use ready-made puff pastry or shortcrust. Plus one of my recipes for shortcrust pastry is here.

For the rough puff, place 285 grams Plain Flour into a large bowl.

Along with a Pinch of Salt.

Stir the two together.

Before adding in 140 grams Butter, cold and cubed.

Toss the butter cubes in the flour.

Keeping the butter in cubes will make our pastry really crispy!

Next, the liquid. Take 200ml Cold Water.

Along with 1 tablespoon Lemon Juice.

Stir the two together.

Pour this mixture into the flour ...

.... a little at a time.

Bring the dough together with your hands until a dough forms ...

... adding more of the liquid mixture as needed.

Once the dough comes together ...

... bring it together in a ball.

Next, place the dough onto a floured surface.

Roll the dough into a rough rectangle. 

Fold the top down.

And, fold the bottom up.

Roll again to a rough rectangle.

Like this!

Again, fold the top down.

And, the bottom up.

These turns will help create layers in our pastry - making it crispy when baked!

Place onto a plate and chill in the fridge for 20 minutes.

Remove from the fridge and roll again as we did above.

Place back in the fridge for another 20 minutes.

To assemble the pie, take your pastry out of the fridge. If you want to decorate the pie, cut off a little of the pastry now.
Also, pre-heat the oven to 220C / Gas Mark 7.

For the pie itself, slice the pastry in half.

Take one half of the pastry.

Roll the pastry into a rough rectangle measuring roughly the same size as the oven tray you are going to use.

My tray measured 34cm x 25cm (13 x 10 inch). Place the pastry on to the bottom.

Place the cold keema on to the pastry keeping a border around the edges.

Roll your second piece of pastry to the same rough rectangle and place on top.

Open it out!

Time to crimp and seal the pie.

Like so!

A simple crimp is all it takes!

Then, brush the pie with a beaten egg.

If you used any extra pastry to decorate the pie, stick them on now and brush again with beaten egg.
Bake the pie at 220C / Gas Mark 7 for 30-40 minutes until golden brown and crispy.

Like so!

Let it cool for around 10 minutes before digging in. Use this time to prepare your accompaniments!


Rounded up some sweet baby tomatoes.

Sliced up chunks of sweet watermelon.

And, put my favourite drink on ice!

Time to slice the pie!


Time to eat!

Enjoy this crispy pie hot, cold or warm.

With the sweetest watermelon chunks to finish! The best spring, nearly summer lunch!

Full Written Recipe:

Keema Pie.

Prep Time: About 1 hour + 25 minutes.
Bake Time: About 30-40 minutes.
Serves: Slices into 6 large squares.

Ingredients

For the Keema
Splash of Olive Oil
1 Onion, peeled and diced
1 pound (450g) Lamb Mince
1 tablespoon Tomato Puree
1 teaspoon Salt
½ teaspoon Black Pepper
1 teaspoon Curry Powder
1 tablespoon Plain Flour
1 tablespoon Worcestershire Sauce
200ml Water / Stock
100 grams Frozen Peas

For the Rough Puff Pastry
285 grams Plain Flour
Pinch of Salt
140 grams Butter, cold and cubed
200ml Cold Water
1 tablespoon Lemon Juice

Method

First, cook the keema. Heat the oil in a large pan over a medium heat and fry the onion until soft and lightly golden. Then, add in the lamb mince and fry until completely brown and all the liquid has dried up.
Then, add in the tomato puree, salt, black pepper and curry powder. Stir in and cook for a minute until fragrant.
Sprinkle in the flour and stir in. Then, add in the Worcestershire sauce and water. Stir in and bring to the boil.
Once boiling, turn the heat right down and cover with a lid. Cook like this for 20 minutes.
After 20 minutes, uncover. The keema should be completely cooked until reduced and thickened. If it is not cooked, let it go for a few more minutes.
Then, add in the peas and stir through. Taste the keema for seasoning and adjust, if needed. Set the keema aside to cool completely.

Next, make the rough puff pastry. Place the flour and salt into a large bowl and stir.
Add in the cold butter and toss it with the flour.
Mix the cold water and lemon juice together. Pour this mixture into the flour, a little at a time. Bring the dough together with your hands until a dough forms – adding more of the liquid mixture as needed.
Place the dough onto a floured surface and roll to a rough rectangle. Fold the pastry and then roll again to a rectangle. Fold again and place in the fridge for 20 minutes.
Remove and roll again, as above. Chill in the fridge for another 20 minutes.

To assemble the pie, pre-heat the oven to 220C Fan / Gas Mark 7. Take a rectangle oven tray. Mine measured 34cm x 25 cm (13 x 10 inch). Slice the chilled pastry in half. Roll one half into a rectangle roughly the same size as the oven tray.
Place the cold keema on top leaving a border all around. Roll the second half of the pastry to the same size and place on top of the keema.
Seal the edges and crimp. Brush the entire pie with a beaten egg. Bake the pie at 220C Fan / Gas Mark 7 for 30-40 minutes until golden brown and crispy.

To serve, let the pie cool slightly before slicing and serving! Enjoy!

{Adapted from BBC Food}

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Keep me in your duas please, and enjoy your keema pie,

Wasalaam!

4 comments

  1. I love how you decorated/labeled the pie, that's so cute :)

    ReplyDelete
  2. Wa'alaikum Salam dear! I have been following your Insta for long now and recently started reading blog posts too. I must say you have tremendous patience to click pictures through cooking and it is so easy for me to just cook along! :-P I am pinning this Kheema recipe as we love our kheema spicy and stuffed!

    ReplyDelete
    Replies
    1. Jazakillah khair so much for your kind words! Enjoy the pie and feel free to make the keema as spicy as you like! :)

      Delete

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