Keema in Bread Cups

Feeling hungry kya? Try out these quick and easy appetizers made from bread to keep your hunger at bay. These buttery toasts of white bread take the place of pastry in this savory keema recipe. Bread is such an item which is always there in each and every household and is liked by children and adults alike. These bread tarts, which can be whipped up in a jiffy will not only fulfill your youngsters need for a quick snack but is also great to serve as an appetizer when you have guests over. I have used minced meat in this recipe but you can go ahead and experiment with any filling of your choice - mushrooms, paneer, potatoes, chicken, stir fried vegetables, there are numerous options to suit your taste buds. For an healthier option, you can even use brown bread to make the 'tart' shells. These bite-sized tarts can be enjoyed both as an appetizer and a main meal.

Ingredients

300 gms lamb  mince 
1 packet Maggi bhuna masala

Salt to taste

8 slices fresh bread

½ egg, beaten

¼ cup mozzarella cheese,grated

2 tsp dried oregano

Method

To prepare the Keema filling
Thoroughly wash the mince meat and put in a pressure cooker with 1 ½   cups of water.
Add ½ tsp salt and pressure cook on high for 5 minutes. 
Then lower the gas, and simmer further for 10-12 minutes.
Remove from heat and keep aside till the pressure is released.
Open the cooker lid and add in 1 packet of  Maggi bhuna masala and boil the keema till the water dries up. 
Check for seasoning.
Cook for 5 minutes more till the meat is nicely browned.

 Keep the filling aside.

To make the bread cups
Preheat the oven  to 180 C.
                            

Remove the crust from all the bread slices.

Roll the bread slices flat with a rolling pin.

Make 4 small cuts on each edge of the bread.

Butter both the sides of the bread.
Press the buttered slices into greased tart shells.

Trim the edges with kitchen scissors so that the bread fits the tart shell nicely.

Sprinkle a little salt and dried oregano on the base of the cups.

Bake the bread cups for 10 -12 mins until the basket gets crispy. Set aside.

Assembly:

Add the beaten eggs in the cooked keema and mix well.
Fill each basket with the mixture. 

Sprinkle grated mozzarella cheese on the top.
Place back in the oven to bake further for 5-7 minutes or until the cheese has melted.

Serve hot.