Stuffed kaleji rolls
Ingredients For the dough:
110 GMS. (1/4 LB) all purpose flour
30 GMS. cheese
50 GMS. unsalted butter
Salt according to taste
For the filling:
1/2 LB mutton liver
1/2 cup milk
1/2 tbsp. butter
1 1/2 tsp. oil
1/2 cup grated cheese
2 tbsp. cream
2 spring onions, finely chopped
4 flakes of garlic, finely chopped
1 cup tomato, finely chopped
3/4 tsp. coriander powder
1/4 tsp. turmeric powder
3/4 tsp. paprika masala
1 tsp. black pepper powder
1 tsp. marjoram, dried
1 egg, beaten, for brushing the crescents
Salt according to taste
Serve with Tomato ketchup and chutneys Method For the dough:
1.Mix cheese and butter in a bowl and cream until well blended. Sieve flour and salt together and blend into this mixture with a fork.
2. Add eight tsp. water and knead to a smooth dough. Cover with a moist cloth and refrigerate for an hour.
For the filling:
1.Clean the liver and soak in milk overnight. Drain and dice.
2.Heat butter and oil in a frying pan, add the chopped spring onions (bulb part) and garlic. Sauté over medium heat until the onions are translucent and glossy.
3.Dissolve coriander powder and turmeric powder in two tbsp. water and add to the pan. Stir until the moisture evaporates.
4.Add tomatoes and salt. Stir-fry until the oil floats on top.
5.Add liver and spring onion greens. Stir-fry for two minutes.
6.Sprinkle paprika masala, pepper and marjoram. Stir and remove from heat.
7.When cool, add cheese and cream. Mix well. Adjust the seasoning and divide into equal portions.
To prepare the rolls:
1.Roll out the dough on a floured surface into a rectangle. Then cut into squares.
2.Finally, cut each square diagonally, to make triangles.
3.Place a portion of the filling in the center of each triangle, roll from the wide edge to the tip and twist the ends to seal the filling.
4.Then turn the ends inwards to make crescents, arrange on a greased baking tray. Brush with beaten egg.
5.Bake in a pre-heated oven at 450 F for 15 minutes or until golden. Serve hot.
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