By Devi Poojari
These flaky mutton kheema tarts are a savoury desi twist on the mince pies that are made in the winters and the perfect quick recipe for when you have guests over.
200 grams mutton kheema 1 onion, chopped 1 tablespoon ginger-garlic paste 1 bay leaf 2 cloves 1 cardamom pod, crushed 2 green chillies, chopped ¼ cup tomato puree 1 teaspoon turmeric powder 3 teaspoons coriander powder 1 teaspoon red chilli powder ½ teaspoon garam masala 1 sheet frozen puff pastry ¼ cup grated cheese 2 tablespoons vegetable oil Salt, to taste
Heat the oil in a pan and add the whole spices to let them bloom.
Add the chopped onion and fry for a couple of minutes, until translucent and add the ginger-garlic paste.
Once aromatic, add the mutton kheema and use your cooking spoon to break up the mince into smaller pieces.
Brown the kheema on a high flame before turning down the heat and placing a lid over the pan to let it cook for 7-8 minutes.
Once it changes colour, add the spice powders and mix well to combine.
Season well with salt and cook down for an additional 5-6 minutes, until all the moisture evaporates.
Cool completely while you cut the frozen puff pastry sheet into 4-inch squares.
Spoon some kheema into the centre and fold the edges inwards.
Sprinkle some cheese over each tart and bake in a preheated oven at 200 degrees Celsius for 10 minutes. Serve warm.