Keema Canapés with Spiced Mince
Ingredients
- 2 packs ready rolled puff or shortcrust pastry
- 500g lamb or chicken mince
- 2 bags of mozzarella cheese
- 2 to 3 tablespoons oil
- 1 large onion, diced
- 1 to 1.5 teaspoons salt
- 6 cloves of garlic, sliced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 2 teaspoons curry powder
- 1/2 teaspoon garam masala
- 1 large tomato, diced
- 2 handfuls of canned sweetcorn or 1 diced pepper
- coriander to garnish
Preparation
Heat oil in a wide pan and once hot, add the diced onion, salt, and garlic. Wait for them to become translucent before adding spices, about 8 to 10 minutes.
Add the ground spices and sauté for 2 minutes, then add the mince. Keep stirring as the mince cooks to prevent clumping. Once the mince is cooked through, add the tomato and sweetcorn or pepper, and cook until most of the moisture has evaporated and the filling is dry.
Cut one sheet of ready-rolled pastry into 40 squares (8 by 5). Cut the greaseproof paper that comes with the pastry. Push the pastry squares into a mini muffin tin. Place a little filling into each square, add a small piece of mozzarella on top, and finish with a sprinkling of coriander.
Bake the canapés in a preheated oven at gas mark 6 or 200°C (400°F) for 10 to 15 minutes. Remove from the oven and use a plastic butter knife to loosen the pastry while still warm. Allow to cool in the muffin tins for 5 minutes before removing. Serve hot or cold.
Tips
Use mozzarella instead of cheddar to prevent sticking to the tray.
This recipe is flexible; substitute lamb or chicken mince with shredded chicken or other fillings as desired.
Opt for pastry brands that do not contain alcohol for halal compliance.
