Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
500g steak tender fillets chopped in small cubesSeasonings salt and pepper 1 teaspoon fresh ginger paste 3 Tablespoon butter ghee (Clarified butter) 1 teaspoon oil 1 Tablespoon crushed garlic Freshly milled black pepper sprinkle 1 punnet fresh mushrooms 1 teaspoon chilli powder ¼ cup fresh cream (reserve 1 Tablespoon for marinate) ¼ cup full cream milk1 teaspoon steak spice 1 teaspoon white pepper powder 1 Tablespoon steakhouse sauce 1 Tablespoon soy sauce 1 medium red onions 1 Tablespoon corn flour 1 packet mushrooms soup optional1 egg beaten to brush on pastry Chopped fresh dhania (coriander)
Dough2 rolls of today's puff pastry Or home made pastry, if using shop bough please do not roll or thin out, use as you unroll for excellent puff or flaking. Do not overfill, place filling in the centre, stick well so filling don't escape when baking. Mark a diagonal slash on top for excellent baked pies.
In a bowl add steak small cubes, seasonings crushed garlic,steak spices,black milled pepper sprinkles, steak house sauce, soy sauce, 1 Tablespoon fresh cream and 2 Tablespoon butter ghee (Clarified butter), mix cling wrap set aside. Rest marinate for 20 minutes Cook this in a small frying pan.
In a saucepan, add butter ghee (Clarified butter) and oil fry red onions light brown, remove and add to the steak bowl. Toss lightly cling wrap. Fry the mushroom till starts drying up,add in milk and fresh cream. Prepare the mushroom soup as per instructions on packaging, or just add corn flour, to the mushrooms the sauce should start thickening. Add the cooked steak to the mix stir, adjust salt, drizzle white pepper, remove from heat to cool completely.Chopped fresh dhania (coriander) Cool filling before adding to pack in pie filling., brush with egg wash, sprinkle colourful seseme seeds, if not baking, freeze, then pack into freezer containers, label clearly...
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