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Preparing the meat filling and puff pastry dough for crispy baked keema rolls

Crispy Baked Keema Rolls

Easy baked keema rolls made with puff pastry and spiced minced meat, perfect for Eid ul Adha snacks or any savory party spread. No frying needed.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Appetizer
Cuisine: pakistani
Ingredients Method Notes

Ingredients
  

  • 2 sheets puff pastry store bought, thawed — 2 sheets (about 640g)
  • 1 lb minced meat beef, chicken, or lamb — 450g
  • 1 small onion finely chopped — 1 small onion (about 80g)
  • 1 tbsp ginger garlic paste — 1 tbsp
  • 1 green chili finely chopped (optional) — 1 chili
  • 1 tsp cumin powder — 1 tsp
  • 1 tsp coriander powder — 1 tsp
  • 1/2 tsp red chili powder — 1/2 tsp
  • 1/2 tsp salt — 1/2 tsp
  • 1 egg beaten (for egg wash) — 1 egg
  • 1 tbsp oil for cooking filling — 1 tbsp

Method
 

  1. Heat oil in a pan over medium heat. Add chopped onion and cook until soft.
  2. Add ginger garlic paste and cook for 1 minute until fragrant.
  3. Add minced meat, green chili, cumin powder, coriander powder, red chili powder, and salt. Cook until the meat is fully done and the mixture is dry, not wet.
  4. Let the filling cool completely before assembling.
  5. Preheat the oven to 200C (400F) and line a baking tray with parchment paper.
  6. Cut the puff pastry sheets into rectangles.
  7. Spoon the cooled filling along one edge of each rectangle and roll up tightly, pressing the edges to seal with a little water or egg wash.
  8. Place the rolls seam side down on the prepared tray, spacing them apart.
  9. Brush the tops with beaten egg for a golden finish.
  10. Bake for 20 to 25 minutes, until golden and crispy.
  11. Let cool slightly before serving with mint chutney or ketchup.

Notes

  • Let the filling cool before wrapping, hot filling makes the pastry soggy and harder to seal.
  • Do not overfill, this causes the rolls to burst open while baking.
  • One sheet of puff pastry usually makes 4 to 6 rolls depending on size.