Keema Pie©


  • 8.8oz-250g ready-made filo pastry
  • 1 ½ onions (finely diced)
  • 17.6oz-500g lean lamb mince (seasoned with salt and pepper)
  • 2.1oz-60g unsalted butter
  • 6 garlic cloves (crushed)
  • 4x red finger chillies (finely chopped)
  • 1 tablespoon vegetable oil
  • 1 teaspoon black peppercorns (crushed)
  • 1.7oz-50g frozen peas
  • 1 cinnamon stick
  • 1 tablespoon ground coriander
  • 2 tablespoons ground cumin
  • 1 ½ teaspoons garam masala
  • 1x small piece of ginger (peeled & chopped)
  • 1 teaspoon turmeric
  • 1 tin chopped tomatoes
  • 1 teaspoon garlic salt
  • 4 teaspoons salt


  1. Pre-heat oven with an over tray inside to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 22cm/9" flan/tart tin and set to one side
  2. Start by adding the cumin and coriander to a large, dry frying pan over a medium heat until you smell the aromas well. Scrape the powders onto a side plate and set to one side
  3. Return the frying pan to the heat and add the oil and butter until it has melted. Add the onion, garlic, cinnamon and crushed black pepper, cook for a further 5/10 minutes until the onion is cooked through. Once at this stage, discard the cinnamon stick
  4. Add the cumin mix, garam masala and turmeric and cook for 1 minute. Whilst this is cooking, grind the ginger and chillies into a paste using a pestle and mortar (you may need to use a bashing method at first due to the consistency of the ginger) and add the frying pan, cooking for a further 30 seconds
  5. Pour in the chopped tomatoes and give everything a good stir. Chop the mince lengthways and horizontally, sprinkle with the salt before adding it to the pan (keep breaking up with a spoon for 5 minutes). Add the peas and garlic salt and adjust the heat to a simmer for 20-30 minutes to reduce the sauce and cook the lamb through
  6. Carefully unroll the pastry sheets and keep damp with damp kitchen roll over the top to prevent it from drying out. Brush the first sheet with sunflower oil and place oil side down into the prepared tin so the sides are hanging over the edge of the tin. Repeat this process and layer up the pastry sheets in the tin slightly rotating the pastry sheet each time to ensure all the sides are covered
  7. Spoon the mixture into the centre and flatten it out with the back of a spoon so it fills out the case evenly
  8. Pull in the pastry sides that are hanging over the edge into the centre until the mix is completely covered, slightly scrunch the top together
  9. Lightly brush the top of the pie with oil and pop into the oven for 30 minutes. Remove from the oven and allow to cool in the tin for a couple of minutes before removing (you may want to do this over kitchen paper in case any escaped juice or oil)
  10. Slice into wedges and serve. Enjoy with a side of your choice

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