Ingredients – 4 Persons
- 1 sheet of Wellside Foods vegan puff pastry
- 150g frozen peas
- 3 spring onions
- 1 tbsp oil
- 2 dried bay leaves
- 4 cloves
- 1 tsp fennel seeds
- 1 cinnamon stick
- ½ cup chopped onions
- 3 garlic cloves, chopped
- 1” piece of ginger, chopped
- 1 large green chili, chopped (optional)
- ½ tsp ground turmeric (turmeric powder)
- ½ tsp ground cumin (cumin powder)
- 1 tsp ground coriander (coriander powder)
- ½ tsp red chili powder (depending on your taste)
- 500g The Meatless Farm vegan mince
- 1 tbsp garam masala
- ¼ cup chopped coriander leaves
- Salt to taste
In Bombay a keema puff is a tasty little pastry parcel, stuffed with minced meat and spiced vegetables, but we’re all about the vegan alternatives and cruelty-free recipes.
These vegan keema puff pastry parcels are very good with a little tamarind chutney or even chilli chutney, but in Bombay you would eat them with good old tomato ketchup.
- 1. Heat oil in a medium frying pan over medium-high heat. Add bay leaves, cloves, fennel seeds and cinnamon stick. Stir fry for a minute. Add onions, cook, stirring, for 3-4 minutes or until onions are soft and translucent. Add garlic, ginger and green chilies (if using). Cook for one minute or until aromatic. Add turmeric, cumin, coriander and red chili powder. Stir-fry for another minute.
- 2. Add vegan mince. Season with salt. Cook, stirring to break up mince, for 6-8 minutes or until browned. Add garam masala and coriander leaves. Cook for one minute or until heated through. Remove from heat. Discard bay leaves and cinnamon stick. Allow to cool.
- 3. Take the pastry out of the fridge, remove any outer packaging and allow around 20 minutes for it to come to room temperature before using.
- 4. Heat the oven to 210⁰C/Fan 190⁰C/Gas 6-7 and line a large baking sheet with baking parchment
- 5. For the filling, tip the vegan keema into a bowl. Put the frozen peas into a small bowl, pour on enough boiling water to cover and leave for 2 minutes, then drain and add to the Keema, with salt, spring onions, chilli and coriander. Mix nicely and set to one side.
- 6. Unroll the pastry and cut in half (to create two square rectangles rather than two long strips). Lay one of the pieces on a lightly floured surface. Using a floured rolling pin, roll the pastry a little thinner, so that it is about 1cm longer and wider. Cut into 6 even squares.
- 7. Place a heaped teaspoonful of filling towards one corner of a square, leaving a clear margin around the edge. Brush the pastry edges with aquafaba. Fold the pastry over to form a triangular parcel enclosing the filling, then gently crimp the edges to seal. Repeat with the remaining pastry squares, then with the other half of the pastry sheet. Transfer to the lined baking sheet, leaving 2-3 cm space between the puffs.
- 8. 6. Brush the pastry generously with aquafaba, then bake in the oven for 20 minuets, or until the pastry is puffed and golden brown, and the filling is piping hot.
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