CHEESY JALAPEÑO KEEMA PUFFS.

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Step 1

- For the keema, saute onions, garlic, ginger and salt until all golden.

Step 2

- Add keema and cook on a high heat. Let this catch a little and scrape the dark bits at the bottom of the pan into the meat.

Step 3

- Once the juices have run dry, add spices, stir and cook on a high heat for 5 minutes.

Step 4

- Cover and simmer for 5 minutes or until cheese sauce is ready.

Step 5

- Melt butter in a pan, add flour and mix into a paste by whisking.

Step 6

- Slowly add your milk in parts until you have a sauce that is like a thick paste.

Step 7

- Pour in the shredded cheddar and mix until melted and a nice thick sauce.

Step 8

- Pour the keema into the cheese sauce, add fresh coriander, pickled jalapeños and the jalapeño juice.

Step 9

- Mix well until you have a nice thick, meaty, cheesy filling.

Step 10

- To fill your pastries, place a good amount in the centre of the pastry, put another pastry on top. Seal edges with fingers, pulling the pastry away to make more room for the filling.

Step 11

- Crimp with a fork, make slits with a knife and brush with egg wash.

Step 12

- Bake at 180 for 20 mins on the middle shelf of your oven. Then on the top shelf on 200 for 10 mins or until golden.

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