Name: Buttery Cheesy Shells recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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. 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. Now roll out the dough and line the small shell moulds with the rolled dough.
4. Cut some small rounds as well to cover the top, keep them separately in the fridge.
5. Heat a kadhai with butter, add chopped garlic followed by chopped onion.
6. Once they are translucent, add ginger paste followed by all the condiments.
7. Then add the Keema and cook till done. Keep aside.
8. Fill the shells with Keema mixture, little grated cheese.
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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