Keema plate pie
This spiced keema mixture is normally eaten in a samosa or a spring roll, but it works just as well in a pie.
Serve with this refreshing charred mango salad.
Ingredients
For the filling
- 2 tbsp vegetable oil, plus extra for greasing
- 2 garlic cloves, crushed
- 1 onion, finely chopped
- 1 tsp salt
- 450g/1lb lamb mince
- 3 tbsp art masala mix (see recipe here), alternatively you can use garam masala
- 400g tin butter beans, drained
- 2 spring onions, thinly sliced
- small handful fresh coriander
For the pastry
- 2 x 320g packs ready-rolled shortcrust pastry
- 1 free-range egg, beaten
- 1 tsp chilli powder
- pinch rock salt
Method
Begin by making the filling to ensure it has enough time to cool after cooking.
Pour the oil into a non-stick pan over a medium heat. Add the garlic and cook gently until golden. Add the onion, salt, mince and the art masala mix and cook until the mince is cooked through and any moisture has dried out completely.
Take the drained butter beans, pour into a bowl and squash the beans using the back of a fork until completely mushed up. Add to the mince and mix well until you have a mixture that kind of comes together. Leave to cool completely.
Now, onto the pastry. Preheat the oven to 180C/160C Fan/Gas 4 and put a baking tray in the oven to heat up.
Lightly grease a 23cm/9in plate pie dish or a deep oven-safe dinner plate. Take one sheet of pastry and roll out until a little thinner and large enough to cover the base of the dish with some overhang. Trim off any excess overhang, leaving a 1cm/½in rim around the edge.
Mix the spring onion and coriander through the filling. Add the filling to the dish and level off the top.
Take the second pastry sheet and again roll out until thinner and cut into a circle large enough to fit the pie top with an overhang of about 1cm/½in. Brush the edges of the pastry in the dish very lightly with the beaten egg and add your pastry lid on top. Press along the seam so the pastry base and lid meet and stick. Tuck the pastry inwards and under itself all the way around and pinch (using your fingers or a fork) all along the edges.
Brush all over with beaten egg, sprinkle over the chilli powder and rock salt and then brush again. Bake on the preheated tray for 45–50 minutes until golden on top and the pastry cooked through.
Take out and leave to cool for 10 minutes, then serve straight out of the plate in big wedges.
