Keema Twists take the flaky, buttery texture of puff pastry and combine it with the bold, aromatic spices of South Asian-style mince (keema) to create a unique fusion snack. These golden spirals are the perfect finger food for gatherings, tea-time treats, or even make-ahead freezer snacks for busy days. Think of them as a desi twist (literally) on your usual pastry snacks.
Flaky and Buttery Layers
Thanks to the use of store-bought or homemade puff pastry, each bite is light, crisp, and golden—encasing the rich keema filling inside.
Bold and Spicy Flavours
The filling is made with seasoned lamb or beef mince cooked with ginger, garlic, tomato purée, and warming spices like garam masala, cumin, and coriander. It delivers layers of flavour with every bite.
Kid-Friendly and Customisable
These twists can be made mild for children or amped up with green chillies for spice lovers. You can even sneak in vegetables like peas or carrots to make them more nutritious.
Make Ahead and Freeze Friendly
One of the best parts about this recipe is how well it freezes. Just prepare, freeze on a tray, and cook straight from frozen for an easy party snack or emergency appetizer.
Iftar platters during Ramadan
Afternoon tea or brunch
Kids’ lunchboxes
Party starters or potlucks
Cheese Lovers: Add mozzarella or cheddar for an extra gooey centre.
Egg Wash Options: Use milk instead of egg for a glossy vegetarian finish.
Mini Bites: Slice smaller strips for bite-sized versions perfect for canapé platters.
500g lamb/beef mince
1 onion (chopped)
1 tbsp ginger-garlic paste
1 tsp Kashmiri chilli powder
1 tsp cumin
2 tsp coriander powder
½ tsp garam masala
1 tbsp tomato purée
100g grated cheese
2 puff pastry sheets
Heat oil in a pan over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add the mince, garlic and ginger paste, and all the spices. Increase the heat to medium-high and cook for 10–15 minutes, breaking up the meat until browned and the liquid has evaporated.
Stir in the tomato purée and cook for 5–6 minutes, mixing regularly. Add the water, cover with a lid, and simmer on low for 15 minutes.
Once the mixture is dry, stir in the chopped coriander and set aside to cool. Add green chillies if you prefer extra heat.
Once cooled, roll out the puff pastry. Spoon the keema mixture over one sheet (use half the filling if using one sheet). Add grated cheese, then top with the second pastry sheet. Gently roll over the top with a rolling pin to seal.
Slice the layered pastry into 12–13 thin strips. Twist each strip and place on a lined baking tray. For smaller twists, cut each strip in half. To freeze for later, place the tray in the freezer for 3 hours, then transfer the frozen twists into freezer bags. Bake directly from frozen when ready.
To bake immediately, brush each twist with egg wash and bake in a preheated oven at 180°C (fan 160°C) for 20–25 minutes, or until golden and crisp. Serve warm with mint chutney.
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June 28, 2025
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