Spicy Keema Phyllo Pie

Heat vegetable oil in a large pan over medium heat and fry the sliced onion, minced garlic, and grated ginger until caramelised, about 5–7 minutes.

Add the ground meat and brown it, breaking it up with a spoon, cooking for 5 minutes.

Stir in garam masala, ground cumin, ground coriander, chili powder, salt, and black pepper; cook for 1 minute until fragrant.

Add the diced potato and frozen peas, continue cooking until the mixture dries out and the potatoes are tender, about 8–10 minutes.

Remove the pan from heat and let the keema filling cool completely, at least 15 minutes.

Preheat the oven to 375°F (375°F).

Lay three sheets of phyllo pastry in a greased baking dish, brushing each sheet lightly with vegetable oil.

Spread the cooled keema filling evenly over the pastry, then fold the remaining three phyllo sheets over the top to seal the pie.

Brush the top with beaten egg wash.

Tear or crumple the extra phyllo sheets and arrange them loosely on the surface for a rustic look; brush these pieces with more egg wash.

Sprinkle sesame seeds and ajwain evenly over the top.

Bake for 25–30 minutes, or until the pastry is golden brown and crispy.

Allow the pie to rest for 5 minutes before slicing and serving.