#minced lamb

Keema pie with roast potatoes and sweetcorn on Sunday 7 February 2021

This was inspired by Safiyyah, a baker on this year’s Junior Bake Off, who created a keema pie using her mum’s spice mix on pastry week. When we watched it, we all agreed we had to try it. I’m so glad that we did.

I made it using this keema recipe, to which I added a bowlful of peas, too. I’m sorry to say that I didn’t make my own pastry (I’m really not terribly good at it) but tried Genius’ gluten-free shortcrust instead. It was absolutely fine.

I split the 400g pastry block in two-thirds and one-third, and rolled out the larger portion to line the base of a 20cm pie plate. I piled all of the slightly cooled keema mixture into the dish, and topped it with the other portion of rolled-out pastry, using egg wash to seal the edges. I poked a hole in the top of the pastry to allow the steam to escape and then Pa brushed the remaining egg wash over the top.

It went into a 180º Celsius oven for 30 minutes, or until the top was golden.