Wish you a very Happy New Year everyone. Now that the dust has settled in, and everyone is getting ready to get back to their school and work schedules, I knew I have to put on my writing hat again.  I have been a bit irregular with my Bogging Scheds the last few weeks. And I am having typing, as many of you might know that I had to undergo an Emergency Hand Surgery. On the path of recovery  with all your good wishes, which are always such a strength.This post was supposed to go Love on Christmas Day, but as I forgot my laptop while on my Holiday. this stayed back in the drafts.

Without much further, let get talking about Food. Keema Pie is a favorite in our household for the last few years. Guests who have eaten it at our parties, keep requesting for it. Its the ideal main course for any special occasion you might be hosting. So its ideal for a Christmas Party or a New Year Eve Home party.

What exactly is a Keema Pie? For starters, its a savory pie and not a sweet one. Borrowed from Greek, Keema means Minced Meat in Indian Cooking. Keema usually referm to minced Gaot Meat, but can also refer to any meat of choice, which has been coarse minced. We had been to India a few years back, and eaten at a restaurant which had introduced a Bengali fusion menu. My husband liked the idea so much, that when we were home, he came up with the idea of cooking Keema in a Pie. The idea was to introduce a Bengali element in the well known British classic -  Shepherd's Pie.

Its hearty, its got an element of spice, it pleases one and all. Mildly spiced goat mince, layered under spicy mashed potatoes, encased in a pie shell of flaky puff pastry. Baked to a golden perfection. Its a brilliant play of textures, in every bite. It pairs lovely with some Single Malt or Red Wine.


Ingredients : 
Goat Keema : 1 lb
Puff pastry Sheets - 2
Potataoes : 3- 4 large
Ginger - Garlic Paste : 2 tbsp
Chopped Ginger - Garlic - 1 tbsp
Cumin Seeds : 2 tsp
Canola Oil : 2- 4 tbsp
Onion - 1/2 large - Paste
Onion : 1/4 large - chopped
Frozen Green Peas : 1/2 cup
Sharp Cheddar Cheese - 1 cup - Grated
butter - 1/2 stick


Pre - Heat the oven to 350 F.

In a non stick pan, heat some canola oil. Crackle some cumin seeds.

Add onion- gonger - garlic paste, and roast it till its light golden.

In a different sauce pan, boil the potatoes. Once they are done, let them cool.

Once the onion paste has caramelized, add in the goat mince. Mix well. Add salt .

Once the goat meat has almost cooked, and all the liquid has dried up, add in the frozen peas and chopped cilantro. Mix well. Cook for another five minutes. Take off flame and keep aside.

In a different pan. add in chopped onions, ginger, garlic, cumin seeds, and fry them to a light golden.

Transfer them to your peeled, boiled potatoes.

Season with salt and half a stick of room temperature butter.

Mash everything.

Now comes in the Final Assembly.

Use the first sheet of Puff Pastry to line the Pie Pan.

Add in the layer of Keema Masala, you made earlier. Smooth it out with a spatula to get an even layer.

Cover it with your layer of Masala Mashed Potatoes. Smooth it with a spatula again.

Sprinkle grated sharp cheddar cheese over the masala mash .

Cover it all with the second sheet of puff pastry. Puff Pastry is very delicate, so be careful to not snag or tear it.

Crimp the edges with a fork.

Snip off the excess puff pastry hanging on the side.

Make three small slits on top of the pie so that the steam might escape while the pie is being baked.

Bake at 350 F for around 40 mins, or till the crust is golden brown.

Bon Appetit !

No comments