Ingredients

Method

• 3 T olive oil
• 1 onion, finely chopped
• sea salt and freshly ground pepper, to taste
• ½ t ground turmeric
• 3 T roasted masala
• 1 heaped t ground garlic, ginger and red chilli paste
• 1 kg tenderised steak, cut into small cubes
• ¼ cup tomato sauce
• a handful fresh coriander, roughly chopped
• 2 rolls Woolworths readymade puff pastry, thawed
• 1 free-range egg, beaten
• sesame seeds, for sprinkling

Method

Ingredients

1. Braise the onion in the olive oil in a medium-sized saucepan over a high heat until translucent.

2. Add the salt, pepper, turmeric, masala and ground garlic, ginger and red chillies and braise for 1 minute, stirring occasionally.

3. Add the steak, stir until fully coated with the spicy onion mixture, then reduce to a medium heat. Cover and cook for 10 minutes. Top up with a little water to ensure the steak does not dry out.

4. Add the tomato sauce, stir and cook until tender. Finally stir in the fresh coriander and set aside to cool completely.

5. Preheat the oven to 180C and line a baking sheet with baking paper or grease lightly with cooking spray.

6. Unroll the pastry on a lightly floured surface and, using a rolling pin, roll it out slightly. Cut the pastry into 24 equal-sized squares.

7. Place 1 T of the cooled filling in the centre in the centre of 12 squares. Dip your finger in water, then lightly moisten the sides of the pastry square. Place one of the remaining pastry squares on top of each square and seal by pressing the edges using a fork. Brush the tops of each of the pies with the egg and sprinkle with sesame seeds.

8. Bake for 20 minutes or until golden brown. Remove from the oven and serve warm with a pie-and-samoosa dip.

Cook's note: Fillings for pies are endless and this particular recipe is a versatile masala steak recipe I often use for toasted sandwiches or, in this case, as a pie filling.

Find more Ramadan and Eid recipes here. 

Photograph: Toby Murphy
Production: Khanya Mzongwana