Mini Savoury Strudel

Strudel with a Twist

Crispy strudel filled with lovely luscious goat mince. An absolute delight.

Makes 2

Maida (Refined flour) 1 cup

Oil 1 tbsp

Margarine as required

Salt a pinch

Egg 1

Keema

The filling

Use the recipe I have in this blog. If  you are a vegetarian use any rich filling.

Remember to dry it out well otherwise it will make the dough soggy.

Steps

Preheat the oven to 160-180 C. If you have a fan 160 C is good.

Start kneading the dough. I use a planetary mixer. If you do not have one, then knead it very very well for at least 15 minutes. Maida does not have a lot of gluten so kneading actually helps building the dough a lot. The general motion is stretch-fold-stretch.

Knead till, when you stretch the dough you should be able to see the light shine through it without it breaking.

Divide the dough into two and roll it out using a pin. Once rolled out - place the rolled out dough on a clean piece of cloth and use your hands to carefully stretch out the dough till paper thin. Watch this video for reference.

It should be so thin that you should be able to read a news paper through it. Cut out the edges.

Now give it a coating of margarine and spread a thin layer of the keema. Place some more keema at one side and lift the cloth to roll. With every roll coat with a layer of margarine.

Press the side tight with a fork. Spread egg evenly on top and bake for 40 - 50 minutes till golden. Vegetarians can use milk instead of egg.

Take out from an oven and let it cool for at least 15 minutes. Cut and server.

Luscious Keema

Let's melt in the mouth

Minced goat, cooked to tenderness with rich seasoning. Will just melt in your mouth.

Serves 4

Minced lamb or goat 400 gm

Tomato 1 large

Onion 3 small

Peas (Fresh or frozen) 1/2 cup

Garlic paste 1 tbsp

Ginger paste 1 tbsp

Coriander 1/2 tbsp

Cumin 1/2 tbsp

Cardamom 3

Cloves 3

Cinnamon 1 medium stick

Bay leaf 1

Turmeric Powder 1/2 tsp

Chilli powder 1/2 tbsp

Garam Masala 1/2 tsp

Sugar 1 tsp

Salt to taste

Oil 4 tbsp

Prep

Wash the meat and leave it to drain before starting anything else.

Lightly roast the coriander and cumin and grind to a fine powder.

Chop the onion and tomatoes.

Cooking

My choice of utensil for this dish is a non-stick pressure cooker. So the amount of oil and the time to cook is in reference to that. You may need to adjust those things if you use any other utensil.

Heat oil and add a pinch of sugar. Add the bay leaf, cloves, cinnamon and cardamom. When they are lightly fried and a clear delicious smell fills your kitchen add the onions.

Saute with a pinch of salt and simmer covered till lightly browned. Turn up the flame and add the ginger and garlic paste. Cook them very well -  boiled garlic is not a very good experience.

Add the tomatoes and all the other spices except salt and peas and cook on a high heat till oil separates.

Put in the meat and saute over high heat. Cover well with spices.

I cannot stop myself from reiterating this to the point of irritation. Saute the meat till oil separates. Do not skimp on this step. If you feel the meat is drying out sprinkle some water and saute.

After oil separates, add the peas and salt. Add a cup of water and pressure cook on high. After one whistle turn down the flame and let it cook on low heat for thirty to forty minutes.

Turn off the flame and let it stand for ten minutes.

Server hot with naan, plain paratha or for pure decadence with Luchi.