Ingredients

Method

• 4 T olive oil
• 750 g fillet steak, sliced
• 1 onion, finely chopped
• 3 T Woolworths’ meat-and-chops seasoning
• sea salt and freshly ground black pepper, to taste
• 3 garlic cloves, finely chopped
• 1 t chopped green chilli or green masala
• 2 T Worcestershire sauce
• 200 g tomato paste
• 2 cups cream
• 2 cups grated cheese, plus extra for sprinkling
• fresh coriander, chopped, for sprinkling
• 2 x 250 g packs Woolworths frozen puff pastry, thawed
• For the mashed potato:
• 6 potatoes, peeled and boiled in salted water
• ½ cup milk
• sea salt and freshly ground black pepper, to taste
• 60 g butter

Method

Ingredients

1. Heat the olive oil in a saucepan over a medium heat, then add the onion and braise until translucent.

2. Add the remaining ingredients except the tomato paste, cream and cheese. Mix and cook until almost all the liquid has evaporated.

3. Add the tomato paste and cream, mix and cook until the sauce has thickened and the steak is tender. Set aside to cool.

4. To make the mash, mash the boiled potatoes, then add the remaining ingredients and mix to combine. Set aside to cool.

5. To assemble, place pieces of baking paper into a muffin tray. Using a large round cookie cutter, cut out rounds of pastry and place them on top of the baking paper. Press down gently.

6. Spoon the cooled filling into the pastry cups and top with grated cheese. Transfer the mash into a piping bag with a star nozzle, then pipe a layer of mash potato onto the steak. Sprinkle with grated cheese and coriander. Bake at 200°C for 20 minutes, or until the pastry is golden. These can also be stored in the freezer and baked when required.

Find more Ramadan recipes here.

Photograph: Shavan Rahim
Videography: Romy Wilson