Stuffed Kaleji Rolls

Stuffed kaleji rolls are my favourite dish you also take it as'' Light & flaky mutton kaleji snacks.

For the dough:
110 GMS. (1/4 LB) all purpose flour
30 GMS. cheese
50 GMS. unsalted butter
Salt according to taste
For the filling:
1/2 LB mutton liver
1/2 cup milk
1/2 tbsp. butter
1 1/2 tsp. oil
1/2 cup grated cheese
2 tbsp. cream
2 spring onions, finely chopped
4 flakes of garlic, finely chopped
1 cup tomato, finely chopped
3/4 tsp. coriander powder
1/4 tsp. turmeric powder
3/4 tsp. paprika masala
1 tsp. black pepper powder
1 tsp. marjoram, dried
1 egg, beaten, for brushing the
crescents
Salt according to taste
Serve with
Tomato ketchup

1. Mix cheese and butter in a bowl
and cream until well blended. Sieve
flour and salt together and blend
into this mixture with a fork.
2. Add eight tsp. water and knead to
a smooth dough. Cover with a moist
cloth and refrigerate for an hour.

1. Clean the liver and soak in milk
overnight. Drain and dice.
2. Heat butter and oil in a frying
pan, add the chopped spring onions
(bulb part) and garlic. Sauté over
medium heat until the onions are
translucent and glossy.
3. Dissolve coriander powder and
turmeric powder in two tbsp. water
and add to the pan. Stir until the
moisture evaporates.
4. Add tomatoes and salt. Stir-fry
until the oil floats on top.
5. Add liver and spring onion greens.
Stir-fry for two minutes.
6. Sprinkle paprika masala, pepper
and marjoram. Stir and remove from
heat.
7. When cool, add cheese and cream.
Mix well. Adjust the seasoning and
divide into equal portions.

1. Roll out the dough on a floured
surface into a rectangle. Then cut
into squares.
2. Finally, cut each square
diagonally, to make triangles.
3. Place a portion of the filling in the
center of each triangle, roll from the
wide edge to the tip and twist the
ends to seal the filling.
4. Then turn the ends inwards to
make crescents, arrange on a
greased baking tray. Brush with
beaten egg.
5. Bake in a pre-heated oven at 450
F for 15 minutes or until golden.
Serve hot.


yummy