Keema Naan Pies
Can’t choose between our Keema Pie or Keema Naan recipes? These delicious Keema Naan Pies are the perfect solution! We’ve filled ramekins with rich, lightly-spiced beef mince and veggies, then covered them with our simple naan dough. The dough bakes on top of the keema, until you’ve got gorgeous golden naans that you can tear off and dip in!
Also in these categories:
NutritionPer Serving
- Calories333
- Carbs31g
- Protein31g
- Fat6.9g
- Saturates2.4g
- Sugars16g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Your next fakeaway night isn’t complete without these Keema Naan Pies on the menu. A clever combination of two of our favourite curry night orders, we’ve saved time and effort by baking our naan ‘pie lids’ on top of mildly-spiced keema.
By using low-fat mince and making our own lighter dough, we’ve cut out loads of calories, without compromising on flavour or satisfaction. The keema is bulked out with plenty of veggies, to make it hearty and filling, especially when you scoop it up with your golden homemade naan.
You’ll need to plan ahead for this recipe – your naan dough will need around 45 minutes to prove somewhere warm. Don’t expect it to rise like a yeasted dough! Instead, it should get a little bit bigger, and feel slightly puffy when you press it.
Once you’ve cut out your naan lids, pop them on top of ramekins filled with keema and let the oven work its magic. When they’re golden, it’s time to dig in!
What diets are these Keema Naan Pies suitable for?
This recipe is not easily adaptable to suit different dietary requirements.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Keema Naan Pies?
You won’t need any special ingredients, but there are a few pieces of equipment that will make it easier to prepare this recipe.
You’ll need a set of 4 ramekin dishes with at least a 300ml capacity, as well as a pastry cutter with a 9cm diameter.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
‘So scrummy - love to heat up a portion and have with a heap of salad - a super easy one to batch on a Sunday and dip in during the week for ease!’
This post contains affiliate links: what this means
These MALACASA 300ML Porcelain Ramekins Dishes are perfect for this recipe, as well as lots of other sweet and savoury dishes!
You’ll find a variety of sizes in this set of JUYOO Pastry Cutters for Baking, including a 9cm diameter cutter.
How many calories are in these Keema Naan Pies?
There are 333 calories per Keema Naan Pie, which means this recipe falls into our Everyday Light category.
This Keema Naan Pies recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Sift the flour, sugar, salt and baking powder into a small bowl. Make a well in the centre and add the yoghurt. Using clean fingertips, gradually draw the flour into the yoghurt, mixing to form a small ball of soft dough.
Step 2
Place the dough on a lightly floured surface and knead well for 5 minutes until you have a smooth ball. Lightly grease a small bowl with a little low-calorie cooking spray, place the ball of dough in the bowl and cover.
Step 3
Leave in a warm place for approximately 45 minutes until the dough has increased in size very slightly and feels puffy when pressed.
Step 4
While the dough is proving, make the keema pie filling. Spray a large frying pan with low-calorie spray and place over a medium high heat. Add the minced beef and brown for 4-5 minutes.
Step 5
Add the onion, peppers and carrots and continue cooking for a further 3-4 minutes.
Step 6
Add the ginger, garlic granules and curry powder. Stir well and then add the tomato puree. Pour in the beef stock and lemon juice, stir well and bring to the boil. Reduce the heat to low and allow to simmer, uncovered, for 20 minutes. The sauce should reduce and thicken. If you think it’s still too runny, cook for a little longer.
Step 7
Stir in the frozen peas, season with salt and pepper if needed, and divide the mixture between four 300ml ramekin dishes. Spread the mixture out evenly. Preheat the oven to 180°C.
Step 8
When the naan dough has finished proving, turn the dough out onto a lightly floured surface. Roll out thinly and cut four 9cm diameter naan pie tops. You can use an upturned drinking glass with a 9cm diameter to do this if you don’t have a 9cm plain pastry cutter. You will need to gather together the offcuts of dough and roll out again to make the fourth naan pie top.
Step 9
Place the naan pie tops directly on top of the hot keema filling, sitting inside the rim of the dishes. Brush the naan pie tops with milk and sprinkle with a few sesame seeds.
Step 10
Place the dishes on a baking tray and place in the preheated oven for 15-20 minutes, until the naan pie tops are golden, and the pies are piping hot.
Step 11
Serve with steamed vegetables or other accompaniments of your choice.
What could I serve with these Keema Naan Pies?
We think this recipe is a full meal on its own, but you can serve it with some extra vegetables if you like. An 80g serving of steamed vegetables will add 38 calories, taking the total for your meal to 371 calories.
Alternatively, you could add any of your favourite Indian-inspired side dishes:
How do you know when Keema Naan Pies are cooked?
The mince mixture should be cooked until it has a thick and rich sauce – this will take around 25 minutes.
Once the naan dough is placed on top, you should cook these Keema Naan Pies for 15-20 minutes, until the naans have turned golden brown.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Keema Naan Pies in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftover Keema Naan Pies in the fridge for 1 or 2 days. Make sure that you allow leftovers to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Keema Naan Pies?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Keema Naan Pies?
From chilled: Place in the oven at 180°C for about 15 minutes, or until piping hot throughout.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled.
ORDER Our NEW cookbook Air Fryer NOW
Keema Naan Pies
Can’t choose between our Keema Pie or Keema Naan recipes? These delicious Keema Naan Pies are the perfect solution! We’ve filled ramekins with rich, lightly-spiced beef mince and veggies, then covered them with our simple naan dough. The dough bakes on top of the keema, until you’ve got gorgeous golden naans that you can tear off and dip in!
-
Prep Time
30 MINS
-
Cook Time
50 MINS
- KCals 333
- Carbs 31G
Instructions
- Sift the flour, sugar, salt and baking powder into a small bowl. Make a well in the centre and add the yoghurt. Using clean fingertips, gradually draw the flour into the yoghurt, mixing to form a small ball of soft dough.
- Place the dough on a lightly floured surface and knead well for 5 minutes until you have a smooth ball. Lightly grease a small bowl with a little low-calorie cooking spray, place the ball of dough in the bowl and cover.
- Leave in a warm place for approximately 45 minutes until the dough has increased in size very slightly and feels puffy when pressed.
- While the dough is proving, make the keema pie filling. Spray a large frying pan with low-calorie spray and place over a medium high heat. Add the minced beef and brown for 4-5 minutes.
- Add the onion, peppers and carrots and continue cooking for a further 3-4 minutes.
- Add the ginger, garlic granules and curry powder. Stir well and then add the tomato puree. Pour in the beef stock and lemon juice, stir well and bring to the boil. Reduce the heat to low and allow to simmer, uncovered, for 20 minutes. The sauce should reduce and thicken. If you think it's still too runny, cook for a little longer.
- Stir in the frozen peas, season with salt and pepper if needed, and divide the mixture between four 300ml ramekin dishes. Spread the mixture out evenly. Preheat the oven to 180°C.
- When the naan dough has finished proving, turn the dough out onto a lightly floured surface. Roll out thinly and cut four 9cm diameter naan pie tops. You can use an upturned drinking glass with a 9cm diameter to do this if you don't have a 9cm plain pastry cutter. You will need to gather together the offcuts of dough and roll out again to make the fourth naan pie top.
- Place the naan pie tops directly on top of the hot keema filling, sitting inside the rim of the dishes. Brush the naan pie tops with milk and sprinkle with a few sesame seeds.
- Place the dishes on a baking tray and place in the preheated oven for 15-20 minutes, until the naan pie tops are golden, and the pies are piping hot.
- Serve with steamed vegetables or other accompaniments of your choice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
Recipe notes
If you’ve made Keema Naan Pies and love them, let us know by tagging us in your photos!
0 comments
See what others have to say
Join the conversation
Comment or ask our advice