The majority of Malaysians are avid meat eaters, and beef rendang is one dish in particular that holds a place in the hearts, and stomachs, of many. Delicious, tender chunks of beef in a spicy, savoury, thick gravy, eaten with rice or ketupat – who can resist it?
This recipe serves up this classic Malay cuisine with an inspired twist: the rendang comes in a pie! That’s right – buttery, flaky pastry with that rich filling within… all made in your own kitchen.
This recipe makes 12 delicious pies.
Ingredients
For the filling:
- 1.5kg beef, cut into 2.5cm cubes
- 125ml water
- 6 tablespoons cooking oil
- 1 stick cinnamon
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 3 lemongrass, cut into 7cm length-wise and slightly pounded
- 750ml thick coconut milk or santan
- 1 tablespoon tamarind pulp, soaked in some warm water for the juice and discard the seeds
- 6 kaffir lime leaves, very finely sliced
- 6 tablespoons kerisik (grated coconut paste)
- 2 tablespoon gula melaka or palm sugar or cane sugar
- salt to taste
For the spice paste:
- 3 stalks lemongrass, white parts only, pounde
- 6 cloves garlic
- 5cm ginger
- 13 dried chilies, soaked in warm water and deseeded
- 6 shallots
- 5cm galangal, sliced
For the pastry
- 600g wheat flour
- 1 pinch salt
- 150g butter, cut into cubes
- 150g cheddar cheese
- 250ml cold water
- 1 egg (for egg wash)
Method
For the filling
- Blend the spice ingredients into a paste.
- Marinate the beef chunks with the spice paste for 1 hour.
- Heat the oil in a wok and fry the cinnamon, cloves, star anise, cardamom and lemongrass for 5 minutes until fragrant.
- Add the beef and spice paste and stir for 2 minutes.
- Add water, coconut milk and tamarind juice, stir and simmer on medium heat for 10 minutes.
- Add 3 kaffir lime leaves, kerisik and gula melaka. Keep stirring until well blended.
- Lower the heat and simmer for another 1.5 hours, covered, until the meat is tender and the gravy has dried up wia nice dark-brown caramelised colour.
- Add salt and sugar to taste if desired. Allow to cool.
For the pastry
- In a bowl, rub the cold butter, flour and salt with your fingers for 2 minutes.
- Add cold water and cheddar cheese into the bowl. Pack the mixture together into a dough but do not overwork it.
- Wrap the dough with cling wrap and let it rest in the fridge for 20 minutes.
Putting it together
- Preheat the oven to 180°C.
- Roll out the dough to about 2-3cm thickness. Cut each pie base using a 12cm round cutter.
- Press the dough circles into aluminium pie foils and fill each with beef rendang. There should be enough for 12 pies.
- Cut another set of circles out of the dough using a 10cm round cutter.
- Place these dough circles on top of the filling and gently press down into the aluminium pie casing. Use a small fork to press the edges of each pie together.
- Poke the tops of each pie in the centre with a small fork. Beat an egg and brush the pies with egg wash.
- Bake for 20 to 25 minutes until the crust turns a deep golden brown.
- Once done, let the pies cool slightly in the oven before removing. They are best served warm.
This article first appeared in butterkicap.com.
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