Food and RecipesLamb DishesSavoury Treats
VERSATILE SAVOURY MINCE – Foodeva Marsay Family Favourite
A simple and versatile savoury mince, that can be used for samoosa to pies, and an array of other savouries. Fresh Ingredients, with a few spices, blend together to make this savoury mince one for your family favourite archives, Like it is on mine.
Samoosa and pies, are not just staples for Ramadaan, but little treats of yumminess to be enjoyed all year round, making for great canapes/starters. Speaking of Ramadaan, How quick are these days Going by hey, can you believe it, we are already almost a week into fasting, Alhamdulillah. If you caught me on Salaamedia’s ‘Insights’ Talk show last month, you would have heard, and seen me, chat with Host Maseeha, About how we tend to see savouries with a bad light these days. Savouries need not be all unhealthy, like for instance, savoury mince, has long back been made by our elders before us, and it is such a versatile savoury filling, that it can be used to make many well known savouries.
Today, I share with you My family favourite way to make this savoury mince, and it entails, just a few spices, with onions and fresh coriander. 4 generations on, and this savoury mince still reigns high on our favourite list. The idea is not to add too many spices/herbs, to overpower the overall taste of savoury mince, we have been taught by my grans and aunts that keeping flavours simple, still make for the most amazing savouries.
I have used this savoury mince in samoosa and pies, you can also add it to your scone dough for a savoury scone. There are days, I get tired of the same old, ‘fold over’ mince pies, And today I will also share below, a step by Step tutorial how to make savoury mince puffy pinwheels, that has been inspired my eldest sister, NAZIA FAROOK, who made these for us when we were little.
DO YOU ENJOY SAVOURY MINCE, AND WHAT IS YOU FAVOURITE SAVOURY WITH MINCE THAT YOU ENJOY??? Do share your answers with me in comments below.
So if you haven’t made a savoury mince before, or need a change from your same old recipe, do get out those aprons, and start whipping up a batch of this savoury mince soon.
Happy ‘Savoury Mince Making’ Lovelies
Love Marriam
VERSATILE SAVOURY MUTTON MINCE - FOODEVA MARSAY FAMILY FAVOURITE
INGREDIENTS
1 Kg Mutton Mince
2-3 Tablespoon Ginger and Garlic paste
1-2 teaspoon Turmeric Powder
1/2 teaspoon Chillie Powder
1 teaspoon Crushed Chillie (chilli flakes)
2 teaspoon Salt or to taste
4-6 Green chillies chopped
4-5 medium/large Onions, chopped/sliced finely
1/2 Cup Chopped fresh Coriander
INSTRUCTIONS
~ To a large enough pot, add in the rinsed mutton mince
~ Followed by adding in the ginger and garlic paste, mix through well
~ Cook the Mince on medium High heat, and now add in the spices and salt
~ Remember to keep on stirring, and break any lumps that may form. No need to cover the pot with a lid.
~ After 10 minutes, add in the chopped onions
~ There will be water release from the onions, but keep cooking the mince on medium high heat.
~ Add in the chopped green chillies, and once the onions a translucent and most of the water has evaporated, then your savoury mince is ready.
~ remove the savoury mince off the heat source, allow to cool for 10 minutes, then add in the chopped coriander. There will be enough heat in the pot to still soften through the chopped coriander, yet still keep it’s green colour.
~ Your Savoury mince is ready to be used in your savouries, at this stage, the savoury mince is also freezer suitable, but cool well before storing in airtight containers.
NOTES BY FOODEVA MARSAY
> It is best to use Mutton Mince for savouries, as the fat present in mutton mince, melds together with the prepared mince, to create a moist end result, without the addition of any added fats/oils.
> If you fell there is too much oil at the bottom of your pot after cooking, Simply Remove it with a spoon.
> This recipe can be used with Steak/Chicken Mince, but then you would need to add about 2 Tablespoon Butter/Ghee/Oil to the mince. Also Note, these mince make for drier end result compared to mutton mince.
> You can add more green chillies and coriander, if you so prefer.
> This savoury mince can be used in any type of savoury you enjoy. Samoosa, pies, savoury scones, and many others.
*Kindly Share my Recipes As Posted, ©www.marriamsayed.com*
STEP 1: STEP 2: STEP 3: > Spread on a thin layer of Savoury Mince onto the Pastry, not to close to the edge. STEP 4: STEP 5: STEP 6: STEP 7: STEP 8 and 9 : > Glaze the Puffy Pinwheel Slices with beaten egg (eggwash), along the Sides and tops, and sprinkle with coloured sesame seeds, or leave as is. STEP 10: *Kindly share as Posted, ©www.marriamsayed.com* FIND MY SAVOURY MINCE PUFFY PINWHEELS TUTORIAL WRITE-UP BELOW, WITHOUT PICTURES. STEP 1: STEP 2: STEP 3: > Spread on a thin layer of Savoury Mince onto the Pastry, not to close to the edge. STEP 4: STEP 5: STEP 6: STEP 7: STEP 8 & 9: > Glaze the Puffy Pinwheel Slices with beaten egg (eggwash), along the Sides and tops, and sprinkle with coloured sesame seeds, or leave as is. STEP 10: *Kindly share as Posted, ©www.marriamsayed.com* HOW TO MAKE SAVOURY MINCE PUFFY PINWHEELS - Tutorial
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
Inspired by Nazia Farook
> Lighlty Roll Out a sheet of ready rolled pastry, on a lightly floured surface.
> Spread on your favourite Chutney, Here I used my Easy Peasy Red Chutney from the previous post.
> Carefully Roll up the pastry, in a Swiss Roll style
> Whilst rolling the pastry and savoury mince, Ensure you Roll it Tightly with each roll over, until you finish.
> Tightly pinch the pastry closed at the end, and slice of the extra bits of pastry, on the 2 edges of the roll.
> Slice the Puffy Pinwheels into slices, not too thinly. I slice them at least 2 finger width wide.
> If the puffy pinwheels seem ‘loose’, gently tighten each slice, by placing them between your thumbs and fingers. Slightly flatten each slice, and place onto prepared trays
THESE ARE NOW FREEZER SUITABLE, AND CAN BE BAKED FROM FROZEN IN A MODERATE OVEN.
> Bake the Savoury Puffy Pinwheels, placed onto oven trays with a baking sheet, in a moderate oven, until golden and puffed. Best enjoyed served HOT with your favourite chutneys.
HOW TO MAKE SAVOURY MINCE PUFFY PINWHEELS - Tutorial
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
Inspired by Nazia Farook
> Lighlty Roll Out a sheet of ready rolled pastry, on a lightly floured surface.
> Spread on your favourite Chutney, Here I used my EASY PEASY RED CHUTNEY from the previous post.
> Carefully Roll up the pastry, in a Swiss Roll style
> Whilst rolling the pastry and savoury mince, Ensure you Roll it Tightly with each roll over, until you finish.
> Tightly pinch the pastry closed at the end, and slice of the extra bits of pastry, on the 2 edges of the roll.
> Slice the Puffy Pinwheels into slices, not too thinly. I slice them at least 2 finger width wide.
> If the puffy pinwheels seem ‘loose’, gently tighten each slice, by placing them between your thumbs and fingers. Slightly flatten each slice, and place onto prepared trays
THESE ARE NOW FREEZER SUITABLE, AND CAN BE BAKED FROM FROZEN IN A MODERATE OVEN.
> Bake the Savoury Puffy Pinwheels, placed onto oven trays with a baking sheet, in a moderate oven, until golden and puffed. Best enjoyed served HOT with your favourite chutneys.
