Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Minced Beef Rendang Pie

Minced Beef Rendang Pie

Name: How to cook Minced Beef Rendang Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Minced Beef Rendang Pie

Everyone has their own way of enjoy rendang. Some like to eat it with rice, some like it with ketupat (Rice cake) and for some, they love eating it on its own. Australians have come to love beef rendang as much as any Singaporean, Malaysian or Indonesian, so why not combine two great loves into one handy snack?

Ingredient

Food ration :

Serves 6 servings

Cooking time :

2 hours cooking plus cooling

1 kg

premium beef mince

2 sheets

frozen shortcrust pastry, defrosted

2 sheets

frozen puff pastry, defrosted

egg and 1 egg yolk, lightly beaten for eggwash

250 ml

coconut cream

lemongrass, bruised and tied up

kaffir lime leaves

3 tbsp

vegetable oil

red shallots

5 cloves

garlic

1 tbsp

rendang powder or garam masala spice mixture

1 cm

ginger

2 cm

galangal

3 cm

turmeric

2 tsp

tamarind paste

cloves

green cardamon

Cooking instructions

* Step 1

Blend together all the rendang spice into paste

* Step 2

Heat the oil, cook the rendang spice, lemongrass and kaffir lime leaves until the spice is throughly cooked.

* Step 3

Add the coconut cream into the rendang paste and cook for 5 minutes until the paste are really cooked

* Step 4

Add mince beef and stir for 10 minutes until the beef is throughly cooked. You can add more water if you see the beef mixture is too dry.

* Step 5

Discard the lemongrass and kaffir lime leaves and let it cool to room temperature.

* Step 6

Preheat the oven to 180ºC.

* Step 7

Grease the pie tins. Cut six 15 cm rounds from shortcrust pastry and six 12 cm round from puff pastry. Press shortcrust rounds into pie tins and trim excess pastry.

* Step 8

Divide rendang beef mixture between pie tins, brush the edges with egg wash then top with puff pastry rounds. Pressing edges together firmly. In this stage you can decorate your pies.