Mince plait


250 gms flour
125-150 gms butter
a pinch of salt
1 Tbsp oil
cold water to mix.

700 gms minced meat ,(cooked with 5 tbsp tomato puree,garlic and salt)
S& P to taste
3 slices bread crumbled
1" piece ginger, grated
2 green chillies, chopped
1/2 onion, chopped
juice of 1 lemon
2-3 raw eggs

1 egg, poppy seeds, nigella seeds



Rub the butter into the flour till it resembles coarse breadcrumbs,then using your hands,add enough cold water to bind it together.Knead lightly.
With your hands flatten out the ball of dough until it is about 2cms thick,then wrap it in a cling film and leave it to rest in the fridge for atleast 30 minutes or, if you are hard pressed for time, in the freezer for 10-15 minutes before using.
Alternately,you can also process the flour and butter in a food processor and process briefly.Add just enough cold water for the mixture to come together.
Mix all the filling ingredients. check for seasoning.
On a floured surface, roll out the shortcrust pastry into a rectangle 25 cms X 40cms.( It doesn’t have to be exact. I always roll out my pastry and then straighten out the edges with a knife.)
Place on a baking tray.
Mark into 3 sections lengthwise and spoon the meat mixture in the center
Cut the pastry down each side of the meat into diagonal strips, 1 cm apart.
Pick one strip alternately from the left and right side of the rectangle crossing them over the meat. Continue folding the pastry strips to give a plaited effect.
Brush all over with a beaten egg. Sprinkle poppy seeds or nigella seeds.
Chill for 15 minutes.
Bake in a preheated oven, at 200 degrees for 40 -45 minutes until the pastry is crisp and golden.
Serve hot or cold.