2 Types of Steak Pie (RAMADAN SAVOURY)

Monday, May 18, 2015



So a lot of you have been asking for a steak recipe, and this is one recipe but we made for our ramadan savouries, in 2 different ways, it's a simple steak recipe. I will be honest you can tell most filling recipes in my family is chicken, yes we eat steak and mutton, but for fillings we lean more on the chicken side.

Also, a lot of people ask isn't too much sauce won't it ooze out. 
Yes, it will, but what mum taught me while we were making this is to keep paper towels close by and to quickly wipe clean any sauce that oozes out so your pie won't have masala marks and will look cleaner. 
            

STEP 1:   STEAK MARINADE

1 kg steak - cut into small strips 


Red Chilli Powder
Ground green chilli (paste)
Salt to taste
Ground cumin
Aromat
Tomato Sauce
Mustard Sauce
Lemon Juice

  • Marinate and cook with a little olive oil and water till done. 
  • Make sure you leave it saucy.
  • When cooked, leave to cool down before filling the pastry. 





STEP 2:  
Box Pie (type 1)



  • Spray your baking pan - you can use the silicone ones if you want.






    • Pop the pastry into each hole individually and fill with the cooled down steak filling.






    • Top with finely grated cheese (be generous) and dried parsley.







    • Lastly, pop the baking tray into the freezer for an hour till its hard and can pop up easily. 
    • Pack into your tupperware or as you can see we're using Styrofoam which is more efficient.




    FLOWER PIE (type 2) 


    • To your ready cut pie dough (you can use a flower cutter or buy the ready cut pie sheets - which we did.
    • Add your steak filling on top of the cut dough.
    • Add finely grated cheese (picture is missing).



    • Pop on a lid and press down slightly on the edges all around.



    • Slit the top with some scissors a couple of times depending on how big your pie is.
    • Brush with egg.
    • Garnish with poppy seeds. 


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