Steak Mama Pies (RAMADAN SAVOURY)
Thursday, March 21, 2019
How deep are you into your Ramadan prep?
Now I've shared quite a lot of my family's go-to savoury recipes,
which majority are chicken recipes
so I thought why not share a yummy steak pie recipe
which my family makes every year.
You can't go wrong with a pepper steak filling.
which majority are chicken recipes
so I thought why not share a yummy steak pie recipe
which my family makes every year.
You can't go wrong with a pepper steak filling.
This is a steak filling recipe but if you aren't a fan of steak or steak pies
you can substitute it with chicken fillet (cubed).
I used ready cut pastry,
it makes life so much easier!!!
For mama pies you need 2 different size pastries,
usually they're sold together because one goes in the foil cup
and one is smaller for the lid.
You will also need tin foil cupcake holders for this recipe.
You will also need tin foil cupcake holders for this recipe.
- INGREDIENTS -
1 kg Small Cubed Steak
1 Grated Onion
2 Tbsp Olive Oil
2 1/2 Tbsp Crushed Green Chilies
1 Tbsp Crushed Garlic
2 tsp White Pepper
3 - 4 Tbsp Pepper Sauce
Salt to taste
2 Tbsp Lemon Juice
3 TB Sago (soaked in water)
2 Potatoes - Cubed and Steamed
Grated Cheese - optional
Grated Cheese - optional
Mama Pie Pastry
Tin Foil Cupcake Holders 2 Eggs - Whipped
Handful Sesame Seeds
- METHOD -
- Marinate your steak with the ingredients above, however only add the lemon juice just before cooking the steak.
- Braise your onions in some olive oil, add in your marinated cubed steak with some water and leave to cook on a medium heat.
- When your steak is 3/4 way done add your sago (after draining the water).
- Cook your steak till its done.
- Leave to cool, when cooled mix in your cubed and steamed potatoes. If you want you can mix in your grated cheese as well.
- Now take your foiled cups, spray with 'Spray and Cook' so the pastry does not stick after baking.
- Add the bigger circle pastry inside and try to line it smoothly.
- Add a your filling inside and pop the small circle pastry (lid) over.
- Snip around 2 or 3 holes on the lid, brush with your whipped egg and sprinkle some sesame seeds.
- You can store them in the freezer for when needed, and if you want to bake them, pre-heat your oven at 200 degrees celcius and pop them in a tray and in the oven and bake till golden.
- PIN IT -
It is so easy to pin a recipe you like right onto your pinterest boards,
simply click on the picture and it will automatically take you to pinterest.
When you share the picture the link shares as well,
which makes it easier for you and any one else to find the recipe.
I hope you enjoy this Steak Mama Pie recipe,
it was a hit in the family and it's one we always make
which surprises me that I haven't shared it before.
I hope all your Ramadan prep goes smoothly,
may whatever you make for yourself, your family and even to sell
be filled with a ton of blessing.
Want to see any other 'Ramadan Savoury' recipes I have shared,
check the link down below to access them all easily;
check the link down below to access them all easily;
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if you have any questions comment down below or send me a message
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14 comments
looks delicious as always. I have not started preparing for ramadan, I cant beleive how fast it has come around already.
ReplyDeleteThank you so much :) May you have a blessed Ramadan, time just flew by so quickly!
DeleteOh wow that's really nice we can freeze them and use whenever we want... My kind of recipe.
ReplyDeleteThat's what I love about savouries, you can make them in advance and it saves so much time!
DeleteWow MashaAllah looks like a yummy one time prep, store and eat recipe.
ReplyDeleteThank you so much :)
DeleteWhat a great idea - and so easy to do too with pre-rolled pastry!
ReplyDeletePre-rolled pastry is such a life saver!
DeleteI don't think I have ever had a streak pie...we usually eat chicken! Might have to give this a go with chicken.
ReplyDeleteI personally like chicken as a filling too, but this is a great way to switch it up so it doesn't get so boring. But yes you can use a chicken filling for this recipe :)
DeleteI've used sago only to make sweets. Nice to see translucent sago as a part of stuffing. Should try this. How long should the sago be soaked before using it in the recipe?
ReplyDeleteAround 30 minutes if I'm not mistaken :)
DeleteYummy little pies! They look absolutely great. Thanks for sharing the unique recipe <3
ReplyDeleteThank you so much :)
Delete