Heat oil in a skillet over medium heat. Add the diced onion and cook until golden and caramelized, about 5–7 minutes.

Add the minced ginger, garlic, and chili peppers. Sauté for 2–3 minutes until the raw smell disappears.

Stir in the Kashmiri chili powder, turmeric, and garam masala. Cook for 30 seconds on low heat to toast the spices.

Add the tomato puree and vegan minced meat. Cook for 8–10 minutes, stirring occasionally, until the mixture thickens and the flavors meld.

Remove from heat and stir in the minced coriander leaves. Set aside to cool slightly.

Preheat your oven to 400°F (200°C). Grease a muffin tin to prevent sticking.

Roll out the puff pastry on a floured surface. Cut it into squares or circles, ensuring they’re large enough to line the muffin tin cups.

Press the pastry into the muffin tin, letting the edges overhang slightly. Fill each cup with 2–3 tablespoons of the vegan keema mixture.

Cover the filling by either folding the edges over or adding strips of puff pastry in a lattice pattern. Press down gently to seal.

Brush the tops with soy milk for a golden finish. Bake for 20 minutes, brushing with soy milk halfway through for extra shine and color.

Let the pies cool for a few minutes before carefully removing them from the muffin tin. Serve warm with mint-cilantro chutney, a side salad, or mashed potatoes.