Quick Iftar and Sehri Recipes for when you have no time!

by HGAT | 06/05/2019

As a working from home mum, I find it really difficult to find time to get any work done, chase after the little terror, look after the house, and cook. Even more so now that Ramadan is here – how am I supposed to get anything done when I have zero energy and a baby who is adamant on eating the soil from the plant pots?!

Well, I realised waaay too late into my life that you can prepare food that a) doesn’t take long to make and b) can be frozen beforehand – so that’s the secret of all you other mums out there! Yes, a very, very late realisation but now I am all prepared for the month ahead !

I’ve included two recipes below; one for iftar and the other is for sehri. They are both quick and easy to prepare, perfect for freezing so you can take them out when needed, and they are delicious! The bonus is that the leftovers from the iftar recipe can be used as part of the ingredients for sehri, which means no unnecessary build up of tupperware in the fridge!

Don’t forget to scroll to the bottom to watch my YouTube video making the recipes below – there is a bonus recipe included!!


As a mum of 4, my mum was the hero of quick recipes. She somehow managed to make food fresh for us everyday during Ramadan in between school pickups and drop offs to extracurricular activities. Her mince meat pastries were one of my favourite things and I finally nailed the recipe to taste just like hers (albeit a little help from her!).

Iftar – Mince Meat Pastries


Serves 6


  • ½ kg of mince meat
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp green chutney (green chillies and coriander blitzed)
  • 1 heaped tsp garam masala
  • 1 medium onion, chopped finely
  • A handful of coriander, chopped
  • 1 green chilli
  • 1 egg, beaten with a little milk
  • One roll of pastry


Making the mince: Add the mince meat to a pan on low to medium heat, and stir in ginger, garlic, and green chutney. Add the garam masala and keep on stirring so that the meat doesn’t burn and stick. One the meat has browned and there is no water in the pan, take if off the heat and add in the chopped onions, coriander, and chillies (omit if giving to children). Leave to cool.

Finished mince

Making the pastry: Preheat the oven to 180C fan and take your puff pastry out the fridge to come to room temperature. Unfold the pastry and lightly roll each side to stretch it out slightly. Dampen your fingers with water and lightly sweep this across one side of the pastry. Add the mince mixture into middle and drizzle a small amount of the egg mixture on top, this helps it to bind.

Normal puff pastry on top vs gluten free pastries on the bottom
The normal pastries are ready with a nice golden colour to them whereas the gluten free pastry needs more time

Roll the pastry up and add mince on both sides to fill it up, before adding a small amount of the egg mixture. Slice each tube into quarters, place on a tray lined with greaseproof paper, and give it a slight egg wash. Place the pastries into the oven for 10-12 minutes, or until golden on top. Serve with chilli sauce, imli, or green coconut chutney

Gluten free pastry: If using gluten-free pastry, follow the same steps as above but place in the oven for 12-15 minutes, or until golden brown. It will take slightly longer to cook than the normal puff pastry, and the texture is crispier.

Gluten Free Pastries

Freezing: If you want to freeze the pastries, place them on a flat tray after egg washing, and put in the freezer. Once frozen, you can put them in a box with a layer of greaseproof paper in between.


If you’re anything like me, eating at anytime of the day is as easy as pie, which is why I appreciate sehri. I’m always in the mood for something yummy, hearty, but also quick to prepare, which I love these sehri burritos packed with eggs, beans, meat, and of course, cheese.

The best part is that you can stuff with these protein packed burritos with anything you fancy. I keep mine simple but you can fill them up with french fries, guacamole, leftover roast chicken that has been shredded, basically anything and everything. Just be sure you leave all the cooked items to cool before building your dream sehri burrito, otherwise it will become soggy!


Serves 6


  • 1 pack flour tortillas or gluten free tortillas
  • Leftover cooked mince meat
  • Hot sauce (I used masala chilli sauce)
  • 6 eggs
  • Butter
  • Salt and pepper
  • Salsa
    • Tomatoes
    • Coriander
    • Lime juice
    • Salt
    • Jalapeños
  • Cheese, grated
  • 2 cans of black beans, drained and rinsed
  • 2 red peppers, chopped
  • 1 red onion, chopped
  • 2 potatoes, chopped
  • Olive oil
  • Garlic salt


Roast the vegetables: Preheat the oven to 180 fan. Coat a foil-lined tray with a generous glug of olive oil and place the pepper, onions, and potatoes on there. Drizzle with more oil, garlic salt, and pepper before tossing. I have kept the vegetables separate so that I can remove the ones that have cooked quickly before they burn. Once the vegetables are done (around 20 minutes but keep an eye on them), add a layer of spinach before returning to the oven for five minutes; this allows the spinach to wilt. Remove from the oven, give it a good mix, add your black beans on top and leave to cool.

Vegetables pre-roasting
Roasted vegetables
Adding the spinach
Adding the black beans

Scramble the eggs: Crack your eggs in a bowl, whisk, and season with salt and pepper. Add a knob of butter to a pan over low heat, add in your eggs, and gently stir until you achieve large curdles of scrambled eggs (try to leave it slightly runny so it doesn’t become dry). Leave to cool.

Make the salsa: Chop tomatoes, coriander, onions, and jalapenos. Add a squeeze of lime and a dash of salt before mixing.

Assemble the burritos: Get a square piece of foil and place your tortilla on top. Add the roasted vegetables in the middle, followed by the scrambled eggs, slick of chilli sauce, salsa, and a sprinkle of cheese. Fold in the top and bottom of the burrito, and then the sides. Wrap it tight in the foil. Once you’ve assembled all the burritos, place them into a ziploc bag and into the freezer.

Vegetables first
Followed by egg, meat, and cheese

To eat: If you are eating straight away, before putting them in the freezer, place them in the oven on 180C for 5 minutes so that the cheese becomes all gooey. If you are eating from the freezer, you can either place them in a heated oven for 40 minutes or you can quickly defrost them in the microwave for 3 minutes on high – just do not forget to remove the foil! Alternatively, you can take them out at iftar time to defrost in the fridge, and place them in the oven for 5 minutes when you wake up for sehri. Just do not leave them in the fridge for more than a day or you will face a soggy burrito!

Finished burrito

And there you have it, two quick and easy recipes that you can make beforehand and no hard work required! What are some of your quick recipes?

Here is my YouTube video for the above recipes – there is a bonus recipe included!


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