#minced lamb

[daily-deliciousness]

Cumin lamb dumplings

[daily-deliciousness]

Shepherd’s pie

[daily-deliciousness]

Bombay lamb rolls

[paulpingminho]

[justanothercookery]

Keema pie

Keema pie with roast potatoes and sweetcorn on Sunday 7 February 2021

This was inspired by Safiyyah, a baker on this year’s Junior Bake Off, who created a keema pie using her mum’s spice mix on pastry week. When we watched it, we all agreed we had to try it. I’m so glad that we did.

I made it using this keema recipe, to which I added a bowlful of peas, too. I’m sorry to say that I didn’t make my own pastry (I’m really not terribly good at it) but tried Genius’ gluten-free shortcrust instead. It was absolutely fine.

I split the 400g pastry block in two-thirds and one-third, and rolled out the larger portion to line the base of a 20cm pie plate. I piled all of the slightly cooled keema mixture into the dish, and topped it with the other portion of rolled-out pastry, using egg wash to seal the edges. I poked a hole in the top of the pastry to allow the steam to escape and then Pa brushed the remaining egg wash over the top.

It went into a 180º Celsius oven for 30 minutes, or until the top was golden.

We had it with duck fat roast potatoes and sweetcorn. It was very good and there’s another half waiting to be eaten later this week. You could easily serve four or five with the quantity I made.