Keema Samosa Pattice | Keema Pattice | Chicken Keema Puff Pastry

Ingredients
All purpose flour/maida - 250 gm
Butter - 200 gm
Salt - 1/2 tsp

For the stuffing
For marination
Chicken keema - 1/2 kg
Fresh green peas -  1/4 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Corriander powder -2 tsp
Roasted cumin powder - 1 tsp
Garam masala - 1/2 tsp
Juice of hlf lemon
Few chopped corriander and mint leaves
Salt as per taste

Onion - 2 medium size
Ginger and garlic paste - 1 tsp
Tomatoes - 2 make a puree of it

Method
Marinate chicken with the ingredients given and keep aside for half an hour.

Knead flour by adding a tbl.sp of butter and little ice cold waterto which juice of half lemon is added. to make it a soft dough. Leave it to rest for half an hour. Remove and roll it , Spread enough of butter and sprinkle some flour, again fold it, one from left side and then right and then cover and refrigerate it for half an hour. Repeat the same procedure 3 to 4 times.

For the stuffing
Heat oil in a pan  Add oniion and cook till golden brown in color.  and add ginger garlic paste and saute till the raw smell goes. Add puree of tomato and cook for 2 to 3 minutes. .Add the marinated chicken masala and cook on a slow flame for 2 minutes and then add little water and cover and cook till it is done .

Roll the pastry sheet, cut into square. Place a tbl.sp of keema stuffing and cover it in a samosa shape. Brush it with little oil and bake it in an oven till golden brown on both the sides.