You can’t beat these delicious savoury crescents for a quick breakfast or brunch the whole family will love! They make great lunchbox fillers and are awesome to have in your freezer unexpected guests arrive. Don’t eat meat, then make a spicy tuna or vegetarian filling.
Savoury Steak Crescents
Author: Fazila Olla-Logday
Recipe type: Baking
Cuisine: South African
You can’t beat these delicious savoury crescents for a quick breakfast or brunch the whole family will love! They make great lunchbox fillers and are awesome to have in your freezer unexpected guests arrive. Don't eat meat, then make a spicy tuna or vegetarian filling.
- 2 Cups Flour
- 2 Tsps Baking Powder
- ½ Tsp salt
- 100 Gr Butter
- 2 Eggs Beaten
- ½ to ¾ Cup Fresh Cream
- 2 Tbles Oil
- 500 Gr Steak or Chicken Cubed
- 2 Onions Chopped
- 2 Tsps Ginger and Garlic Paste
- 1 Tsp Green Chilli Paste
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 2 Tbles Tomato Sauce
- 2 Tbles Mayonaise
- 2 Tbles Chilli Sauce
- Salt to taste
- ½ Cup Fresh Coriander Chopped
- Rub flour, baking powder and salt together with the butter to form a breadcrumb mixture.
- Gradually add the egg (save some for brushing over the crescents before baking it) and the fresh cream to form a smooth soft dough.
- Cover and allow the dough to rest for about 20 minutes.
- Roll into about approx. 9 90-100gr balls which should form a side plate size round.
- Cut each round into four triangles and place the cooled filling in the centre of the triangle and roll up from the broad end and bend it slightly on either side to form a crescent.
- Brush with beaten egg and sprinkle with sesame seeds.
- Place on a baking tray and bake for 15-20 minutes depending on your oven.
- At this stage, the crescents can also be half baked for approx. 10 mins and frozen when cooled.
- Combine all the ingredients besides the coriander and allow to steam on medium-low heat until the meat is soft and tender.
- Add the chopped coriander and set aside to cool while the dough is being prepared.