Keema Pie©


  • 4.4oz-125g Filo Pastry (ready-made)
  • 1 ½ Onions (finely diced)
  • 17.6oz-500g Lamb Mince
  • 2.1oz-60g Unsalted Butter
  • 6 Garlic Cloves (crushed)
  • 4x Red Finger Chillies (finely chopped)
  • 1 tablespoon Vegetable Oil
  • 1 teaspoon Black Peppercorns (crushed)
  • 4.5oz-130g Frozen Peas
  • 1 Cinnamon Stick
  • 1 tablespoon Ground Coriander
  • 2 tablespoons Ground Cumin
  • 1 ½ teaspoons Garam Masala
  • 1x small piece of Fresh Ginger (peeled & chopped)
  • 1 teaspoon Turmeric
  • 14.1oz-400g Chopped Tomatoes
  • 1 Chicken Stock Pot
  • 1/2 tablespoon Salt
  • 1 teaspoon Hot Curry Powder


  1. Start by making the pie filling the day before
  2. Add 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 to melt
  4. Add the onion, garlic, cinnamon and crushed black pepper and cook gently for 10 minutes until the onion is soft. Once at this stage, discard of the cinnamon stick
  5. Add the cumin mix back to the pan, along with the garam masala and turmeric and cook for 1 minute
  6. 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
  7. Chop the mince lengthways and horizontally, sprinkle with the salt before adding to the pan and increasing the heat slightly (keep breaking up with a spoon for 5 minutes)
  8. Drain the excess fat from the meat mix and return to the heat
  9. Pour in the chopped tomatoes and give everything a good stir. Add the chicken stock pot and curry powder and combine
  10. Add the peas and adjust the heat to low for 20 minutes
  11. Remove from the heat, allow to cool completely before covering and popping in the fridge overnight
  12. When ready to proceed, pre-heat oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 22cm/9" flan/tart tin
  13. 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 vegetable oil and place oil side down into the prepared tin so the sides are hanging over the edge of the tin
  14. 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
  15. Spoon the lamb mixture into the centre and flatten it out with the back of a spoon so it fills out the case evenly
  16. 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
  17. Lightly brush the top of the pie with oil and pop into the oven for 30/40 minutes
  18. Remove from the oven and allow to cool in the tin for a couple of minutes before removing
  19. Slice into wedges and serve. Enjoy with a side of your choice

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