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Nadiya Hussain’s Keema Plate Pie

A fragrant lamb mince and butter bean filling in golden shortcrust pastry, this easy plate pie can be made on a dinner plate - it couldn't be easier.

From the book

Introduction

This spiced keema mixture is normally eaten in a samosa or a spring roll, but it works just as well in a pie. And it isn’t a tough pie to make. Using ready-rolled pastry it can be made on a dinner plate and is simple, easy and not daunting in any way. Don’t let its simplicity fool you though – every layer is perfect!

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Ingredients

For the filling:
2 tbsp vegetable oil
2 cloves garlic, crushed
1 onion, finely diced
1 tsp salt
450g lamb mince
3 tbsp art masala mix (see recipe note)
400g tin of butter beans, drained
2 spring onions, thinly sliced
small handful of fresh coriander
For the pastry:
2 x 320g packs of shortcrust pastry, ready-rolled
1 egg, beaten
1 tsp chilli powder
pinch of rock salt

Essential kit

You will need: a 23cm plate pie dish or an oven-safe dinner plate.

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Method

Note: find the art masala mix recipe here.

Begin by making the filling to ensure we give it enough time to cool after cooking. Pour the oil into a non-stick pan and put over a medium heat. Add the garlic and cook till gently golden.

Add the onion, salt, mince and the art masala mix and cook till the mince is cooked through and any moisture from the mixture has dried out completely.

Take the drained butter beans, pour into a bowl and squash the beans using the back of a fork until they are completely mushed up. Add the mushed-up beans to the mince and mix through till you have a mixture that kind of comes together. Leave to cool completely.

Now, on to the pastry. Preheat the oven to 180°C and put a baking tray into the oven to heat. Lightly grease a 23cm plate pie dish or an oven-safe dinner plate.

Take out one sheet of pastry and roll out until a little thinner and large enough to cover the base of the dish with some overhang. Trim off any excess overhang, leaving a 1cm rim around the edge. Mix the spring onion and coriander through the filling. Add the filling to the dish and level off the top.

Take the second pastry sheet and again roll out until thinner and large enough to fit the top with an overhang of about 1cm. Brush the edges of the pastry in the dish very lightly with the beaten egg and add your pastry lid on top. Press along the seam so the base and top meet and stick. Tuck the pastry inwards and under itself all the way around and pinch using your fingers or a fork all along the edges. Combine the egg and chilli powder and brush all over. Sprinkle with rock salt and then brush again.

Put into the oven on top of the tray and bake for 45–50 minutes till golden on top. Take out and leave to cool for 10 minutes, then serve straight out of the plate in big wedges.

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From the book: Nadiya’s Simple Spices

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