@maurycywoznica: Czemu mówię jak KLAUDIUSZ z MANGO?

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Thursday 17 July 2025 11:18:23 GMT

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Keema Twists Recipe Recipe (makes 12 long twists or 24 short) * 2 tbsp oil * 1 medium onion, finely chopped * 1 tbsp garlic ginger paste * 500g lean lamb or beef mince * 1 tsp kashmiri red chilli powder * 1 tsp ground cumin * 2 tsp ground coriander * ½ tsp garam masala * ½ tsp turmeric powder * 1 tsp salt (or to taste) * 1 tbsp tomato puree * 1 cup water * 2 tbsp fresh coriander, chopped * 100g grated cheese * 2 puff pastry sheets Method 1. Heat oil in a pan over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add the mince, garlic and ginger paste, and all the spices. Increase the heat to medium-high and cook for 10–15 minutes, breaking up the meat until browned and the liquid has evaporated. 2. Stir in the tomato purée and cook for 5–6 minutes, mixing regularly. Add the water, cover with a lid, and simmer on low for 15 minutes. 3. Once the mixture is dry, stir in the chopped coriander and set aside to cool. Add fresh chillies if you like extra heat. 4. Once cooled, roll out the puff pastry. Spoon over the keema (use half if using one sheet), add grated cheese (I used cheddar), then top with the second sheet of pastry. Gently roll over with a rolling pin to seal. 5. Slice into 12–13 thin strips, twist, and place on a lined baking tray. For smaller twists, cut each strip in half. You can freeze some for later by placing the entire baking tray in the freezer for 3 hours then transferring into freezer bags once frozen and cook straight from frozen at a later date. 6. To enjoy right away, brush with egg wash and bake in a preheated oven at 180°C (fan 160°C) for 20–25 minutes until golden. Serve with mint chutney. #keema #puffpastry #snack

Keema Twists Recipe Recipe (makes 12 long twists or 24 short) * 2 tbsp oil * 1 medium onion, finely chopped * 1 tbsp garlic ginger paste * 500g lean lamb or beef mince * 1 tsp kashmiri red chilli powder * 1 tsp ground cumin * 2 tsp ground coriander * ½ tsp garam masala * ½ tsp turmeric powder * 1 tsp salt (or to taste) * 1 tbsp tomato puree * 1 cup water * 2 tbsp fresh coriander, chopped * 100g grated cheese * 2 puff pastry sheets Method 1. Heat oil in a pan over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add the mince, garlic and ginger paste, and all the spices. Increase the heat to medium-high and cook for 10–15 minutes, breaking up the meat until browned and the liquid has evaporated. 2. Stir in the tomato purée and cook for 5–6 minutes, mixing regularly. Add the water, cover with a lid, and simmer on low for 15 minutes. 3. Once the mixture is dry, stir in the chopped coriander and set aside to cool. Add fresh chillies if you like extra heat. 4. Once cooled, roll out the puff pastry. Spoon over the keema (use half if using one sheet), add grated cheese (I used cheddar), then top with the second sheet of pastry. Gently roll over with a rolling pin to seal. 5. Slice into 12–13 thin strips, twist, and place on a lined baking tray. For smaller twists, cut each strip in half. You can freeze some for later by placing the entire baking tray in the freezer for 3 hours then transferring into freezer bags once frozen and cook straight from frozen at a later date. 6. To enjoy right away, brush with egg wash and bake in a preheated oven at 180°C (fan 160°C) for 20–25 minutes until golden. Serve with mint chutney. #keema #puffpastry #snack

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