Cheesy Keema Mini Bunny Rolls

Method

1. Heat the oven to 200 °C. Slice a lid off the top of each roll and scoop out the soft centre with a teaspoon, leaving walls about 1 cm thick. Brush the inside and the lids with the melted butter, set them on a tray and toast for 5 min, until lightly crisp; this stops the filling from making them soggy.

   Add in this stepSoft dinner rolls (about 8 cm) 4Butter, melted 10 g

   oven

2. Meanwhile, heat the oil in a 20 cm frying pan over medium heat and cook the onion for 5 min, stirring, until soft and light golden.

   Add in this stepVegetable oil 1 tbspOnion, finely chopped 1

   medium heat

3. Lower to medium-low heat, add the garlic, ginger, curry powder, chilli powder and tomato paste and stir for 1 min, until fragrant and brick red; add a spoonful of water if the paste starts to catch.

   Add in this stepGarlic cloves, crushed 2Fresh ginger, grated 5 gHot curry powder 2½ tspKashmiri chilli powder ½ tspTomato paste 1 tbsp

   medium-low heat

4. Turn up to medium-high heat, add the mince and the salt and cook for 5 min, breaking it up with a spatula, until no pink remains and the meat starts to brown.

   Add in this stepBeef mince 200 gSalt ½ tsp

   medium-high heat

5. Add the peas and water, lower to medium-low heat and simmer for 6 min, stirring, until the liquid has almost completely evaporated and the mince looks moist but not wet; a dry filling keeps the rolls crisp. Stir in the garam masala and half the coriander.

   Add in this stepFrozen peas 60 gWater 70 mlGaram masala ½ tspFresh coriander, chopped 2.5 g

   medium-low heat

6. Pack the filling into the toasted rolls, sprinkle the mozzarella on top and stand them snugly in a 20×15 cm baking dish. Bake in the oven for 6 min, until the cheese is melted and bubbling with golden spots. Lean the lids against the rolls.

   Add in this stepGrated mozzarella 60 g

   oven

7. While they bake, stir together the yogurt, mint and the remaining coriander and serve this dip alongside the hot rolls. Let them cool for 2 minutes before biting in: the filling is very hot.

   Add in this stepGreek yogurt 100 gFresh mint leaves, chopped 3 gFresh coriander, chopped 2.5 g