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Mutton Kheema Puffs with Homemade Puff Pastry Dough

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Golden, flaky pastry filled with spiced mutton kheema, these homemade puffs are the perfect blend of Indian flavors and buttery layers—ideal for snacks, parties, or a comforting meal.

Ingredients

  • All-Purpose Flour: 2 ½ cups
  • Unsalted Butter: 1 cup, cold and cubed
  • Salt: 1 teaspoon
  • Ice-Cold Water: About ¾ cup
  • Ground Mutton (Kheema): 500 g
  • Onion: 1 large, finely chopped
  • Ginger-Garlic Paste: 1 tablespoon
  • Green Chilies: 2, finely chopped
  • Turmeric Powder: ½ teaspoon
  • Red Chili Powder: 1 teaspoon
  • Coriander Powder: 1 teaspoon
  • Garam Masala: 1 teaspoon
  • Salt: To taste
  • Fresh Coriander Leaves: 2 tablespoons, chopped
  • Egg: 1, beaten (for egg wash)

Instructions

  1. Preheat Your Equipment: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine Ingredients: Prepare pastry dough by mixing flour, salt, and butter, then add ice water until dough comes together. Chill 30 minutes.
  3. Prepare Your Cooking Vessel: In a skillet, sauté onion, ginger-garlic paste, and green chilies. Add ground mutton and spices. Cook until dry. Stir in coriander and cool completely.
  4. Assemble the Dish: Roll dough, fold, and repeat for layers. Cut into squares, fill with cooled kheema, seal edges, and brush with egg wash.
  5. Cook to Perfection: Bake for 20–25 minutes until golden and puffed.
  6. Finishing Touches: Cool slightly before serving.
  7. Serve and Enjoy: Serve hot with chutney or tea.

Notes

  • Keep pastry dough cold for maximum flakiness.
  • Drain kheema filling to avoid soggy pastry.
  • For vegetarian version, use mixed vegetable filling.
  • Freeze unbaked puffs and bake directly from frozen when needed.

Nutrition

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