Ah, it's that time of the year again, we're in the final countdown for Ramadan, and the food prep is in full swing for many.
While I have been sharing previous Ramadan Savoury recipes as my mum
and I make them, on my social media (so be sure to follow me on
Instagram
and/or
Facebook), it's been a while since I posted a savoury recipe on here.
I was always intimidated by spring rolls, yes, intimidated by spring rolls lol I had a fear they'd open up
when I fry them, and it was one of the savouries we used to purchase, instead of making our
own.
Last year, my Fatima Khala (Aunty) [my Lala] kindly sent me her recipe and even a video
of how she fills them.
Having tried it for the second time this year, with a few additions to her recipe, because it's me and I never always
stick to one version of a recipe, I decided to post my version of how I make my chicken spring
rolls.
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.
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.
- 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
Mama Pie Pastry Tin Foil Cupcake Holders2 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;
Please be sure to like, comment, share and subscribe, if you have any questions comment down below or send me a message and check out my social media sites to stay up to date; Instagram Facebook Pinterest Youtube Subscribe To My Blog
This
Green Chilli Mayo Chutney
is one of those recipes that instantly set's the Ramadan, iftaar table
mood. It’s always been a favourite between my dad and me, and over time
it’s become a true family staple. Creamy, punchy and full of flavour,
this chutney somehow manages to make its way onto the table no matter
what we’re eating.
The beauty of this chutney is how easily you can adjust the heat. Add
more green chillies if you love a fiery kick, or scale it back if you
prefer something milder. That balance between fresh green chillies and
smooth mayo is what makes it so addictive.
Ramadan prep may be starting or over depending on when you see this, or
you may just been looking at this on a random Monday, this is a
lifesaver recipe. I finally managed to get my hands on some
fresh coriander (which
felt impossible to find everywhere for weeks), I knew I had to whip up a
batch. Especially as this is my
last Ramadan at home,
it felt important to make and enjoy the foods that carry so much comfort
and meaning for us as a family.
This recipe makes a
large batch, which is
exactly how I like it. I keep a generous jar (around 2 cups) in the
fridge to enjoy every evening after iftaar, and freeze the rest in
plastic tubs. It’s an absolute life saver on a tea table with savouries,
and although it lasts about
1½ weeks in the fridge, it never actually survives that long, it’s just too good.
TikTok
@spicyfusionkitchen
This is my dad and my favourite chutney, and with Ramadan food preps
wrapping up, and it being my last Ramadan at home I had to whip up a
batch of everyone's favourite 💚🤤 Full Recipe on
www.spicyfusionkitchen.com 🔗 Also side note my heart's really
yearning for Madinah 😭 May Allah call us all InshaAllah ❤️
#chutney#Ramadan#easyrecipe#food#foodtiktok♬ original sound - OmaYmaa
Ingredients
1 1/2 Cup Piccalilli (which is a relish) - approx. 1 Bottle (380g)
1 1/2 Cup Curry Leaves - handful
1 Cup Fresh Coriander - handful
18 - 20 Green Chilies
5 - 6 Garlic Cloves
2 Tbsp Sesame Seeds
2 Tbsp Cumin Seeds
1/4 Cup Crushed Coconut (desicated)
1/2 Cup White Vinegar
1 - 2 Cups Mayo
2 Tbsp Oil 1/2 Cup Curry Leaves
2 Tbsp Mustard Seeds
METHOD
1. Add the piccalilli, curry leaves, fresh coriander, green chillies,
garlic, sesame seeds, cumin seeds, desiccated coconut and white vinegar
to a blender.
2. Blend until thick and completely smooth, scraping down the sides if
needed to ensure everything is fully incorporated.
3. Transfer the green chutney mixture to a mixing bowl and add the
mayonnaise.
4. Stir well until fully combined and creamy, then set aside while you
prepare the tempering.
5. In a small saucepan or frying pan, heat the oil over medium heat.
Add the curry leaves and mustard seeds, allowing the mustard seeds to
pop and release their aroma.
6. Once the mustard seeds begin popping, carefully pour the hot tarka
over the chutney and mix until evenly combined.
7. Spoon into clean jars or tubs and store in the fridge or freezer.
Serve chilled and enjoy with your favourite savouries or meals.
METHOD
Add the piccalilli, curry leaves, fresh coriander, green
chillies, garlic, sesame seeds, cumin seeds, desiccated coconut
and white vinegar to a blender.
Blend until thick and completely smooth, scraping down the sides
if needed to ensure everything is fully incorporated.
Transfer the green chutney mixture to a mixing bowl and add the
mayonnaise.
Stir well until fully combined and creamy, then set aside while
you prepare the tempering.
In a small saucepan or frying pan, heat the oil over medium heat.
Add the curry leaves and mustard seeds, allowing the mustard seeds
to pop and release their aroma.
Once the mustard seeds begin popping, carefully pour the hot
tarka over the chutney and mix until evenly combined.
Spoon into clean jars or tubs and store in the fridge or freezer.
Serve chilled and enjoy with your favourite savouries or
meals.
Pin This Recipe
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.
RAMADAN SAVOURY SERIES
Comment on this post and I will DM you all the links,
or search "Ramadan Savoury" in the search bar and all the recipes
will come up.
however it is as soft as toasted marshmallow when this savoury is fried,
bit hard on the outside and soft on the inside.
This is actually a savoury we tried for the first time last year
and I decided to share it with you as Ramadan Prep has already began for most people.
At the bottom of the post I would have linked the series of
Ramadan Savoury Recipes I've shared
so you can make the same recipes from the years before
or try something new.
I will have all the links on my social sites
so be sure to follow me there as well.
- CHICKEN MARSHMALLOW INGREDIENTS -
500g Chicken Fillet - small cubed
4 Tbsp Green Chilies (paste)
1/4 tsp Salt
1 Tbsp Crushed Cumin
1 Tbsp Ground Coriander Seeds
3 Tbsp Lemon Juice
1/4 cup Chopped Fresh Coriander
1/3 cup Feta Cheese - crumbed
1/2 cup Boiled Macaroni
- WHITE SAUCE INGREDIENTS -
1/2 Tbsp Butter
1/2 tsp Flour
1/2 cup Milk
- COATING INGREDIENTS -
2 Eggs - beaten
4 -5 cups extra fine raw vermicelli
- METHOD -
Marinate your cubed chicken in the green chili paste, salt, cumin, coriander seeds and lemon juice.
Add some water and cook on low until done and leave to cook.
Par boil your macaroni and leave to cook as well, with scissors cut them so they're small.
Now make your white sauce with the butter, flour and milk and once it's thick in consistency leave to cool.
Once the cubed chicken, macaroni and white sauce has cooled, strain the chicken of any excess water and mix all 3 together, now add your fresh coriander and feta cheese as well.
Now grease baking tray and pat down the above mixed ingredients onto the pan in an even layer.
Place in the freezer for an hour or 2 till it's hard.
My hand model (mummy)
When it's hard cut into small squares and place back into the freezer.
In 2 bowls separately, keep your beaten egg and crushed vermicelli.
Dip your squares into the egg and next the vermicelli .
Once they're all coated, freeze for another hour before packing away into your Tupperware.
When you want to fry, in a pan add some oil, heat it up and place the savoury in the oil. Make sure to not add it when the oil is too hot especially is the savoury is right out of the freezer because it will burn.
- PLEASE NOTE -
It's called the 'marshmallow' kebab because it's incredibly soft, which can make working with it annoying. This is why I suggest when it comes to 'coating' do a tray at a time, as they soften they break which is why they need to be frozen.
If you find working with vermicelli hard, I love the taste and so a little effort is worth it, it's crunchy on the outside and soft on the inside. But as an alternative you could use bread crumbs and double coat it.
Please do not add a lot of salt, feta is a salty cheese so when marinating the cubed chicken fillet if you add a lot of salt it could make the whole savoury salty.
- 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.
Hey, I’m Zainab — cooking (and eating) is how I embrace my chubby cheeks, and bring a little joy to the kitchen! I love blending flavours, spices, and cultures to create recipes that are as fun to make as they are to eat. Think bold spices, fusion twists, and meals that are fancy enough to impress but easy enough to whip up any day of the week.
Every recipe I share is something we’ve actually eaten at home — no food styling fakery here (well, maybe just a bit of garnish magic). My step-by-step photos and videos walk you through every stage, so whether you're a kitchen newbie or a seasoned pro, you’ll plate up something delicious and beautiful in no time.
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