Keema Canapés
These delicious bite-size canapés are great for entertaining and made with sheets of filo pastry, hot prepared lamb keema and garnished with mango chutney and fresh coriander leaves.
prep time
15 mins
cook time
10 minutes
serves
12 people
Ingredients
- 350g prepared lamb keema
- 2 tablespoons hot vegetable stock or water
- ½ x 200g pack prepared filo pastry sheets, thawed if frozen
- 50g butter, melted
- Fresh rocket leaves, to garnish
- Mango chutney, to garnish
- Fresh coriander or mint leaves, to garnish
Method
- Put the keema in a large bowl with the stock or water and mix gently until the mixture loosens slightly. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
- To prepare the filo pastry, brush the filo sheets with the melted butter and with a sharp knife cut into 6 x 6cm squares. Group together three buttered filo squares placing each one at a slightly different angle. Gently press down into two x 12 hole mini-muffin tins.
- Place a heaped teaspoonful of the keema in each case. Bake in the oven for 6-8 minutes until the pastry is crisp and golden.
- Remove from the oven and gently transfer the canapés to a metal cooling rack and set aside.
- Place on a serving platter dressed with rocket leaves; garnish each with a small spoonful the mango chutney and fresh coriander or mint leaves before serving.
