Buttery Cheesy Shells | How to make Buttery Cheesy Shells

By Sreemoyee Bhattacharjee  |  9th Aug 2016  |  
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  • Buttery Cheesy Shells, How to make Buttery Cheesy Shells
Buttery Cheesy Shellsby Sreemoyee Bhattacharjee
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

14

0





About Buttery Cheesy Shells Recipe

Buttery crust filled with chicken and cheese.

Buttery Cheesy Shells is a delicious dish which is liked by people of all age groups. Buttery Cheesy Shells by Sreemoyee Bhattacharjee has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Buttery Cheesy Shells at many restaurants and you can also prepare this at home. This authentic and mouthwatering Buttery Cheesy Shells takes 20 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Buttery Cheesy Shells is a good option for you. The flavour of Buttery Cheesy Shells is tempting and you will enjoy each bite of this. Try this Buttery Cheesy Shells on weekends and impress your family and friends. You can comment and rate the Buttery Cheesy Shells recipe on the page below.

Buttery Cheesy Shells

Ingredients to make Buttery Cheesy Shells

  • flour - 1.25 cups
  • butter - 1/2 cup
  • Ice water - 3 tbsp
  • chicken Keema - 100 gm
  • Chopped onion -1
  • Chopped garlic - 1/2 tsp
  • ginger paste - 1/2 tsp
  • Roasted coriander powder - 1/2 tsp
  • red chilly powder - 1/2 tsp
  • salt
  • butter
  • Grated cheese

How to make Buttery Cheesy Shells

  1. 1. In a food processor or mixer, add the cold butter (the butter must be cold and cut into cubes), flour and pulsate in two or three pulses.
  2. 2. Add the ice water and pulsate or blend till everything is mixed. Pour the dough into a bowl and mix it, cover it and keep it refrigerated for 30 minutes.
  3. 3. Now roll out the dough and line the small shell moulds with the rolled dough.
  4. 4. Cut some small rounds as well to cover the top, keep them separately in the fridge.
  5. 5. Heat a kadhai with butter, add chopped garlic followed by chopped onion.
  6. 6. Once they are translucent, add ginger paste followed by all the condiments.
  7. 7. Then add the Keema and cook till done. Keep aside.
  8. 8. Fill the shells with Keema mixture, little grated cheese.
  9. 9.Cover the shells with the small rounds and seal it. Bake them for 15 minutes in a preheated oven at 170.

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