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What can you do with beef stock that is a little more inspired and not typical? Given the slightly cooler than average temperatures in Sydney recently, its the perfect time to create a batch of pies. To get away from the average meat pie, I decided to mix things up a bit and work with beef rendang. I’ve never made beef rendang before, however I’ve eaten it many times now. I can just imagine how well the slightly spicy pieces of beef would go with the buttery pastry.
Speaking to a couple of Malaysian friends, I was assured that packaged rendang paste can be as good as paste made from scratch, and the best thing about bought paste is that it’s so convenient, basically just add beef and water. To make the flavours of the rendang a little more flavourful and robust, we added a couple of extra ingredients such as freshly picked lemongrass and tamarind powder, with the latter available at most Asian grocery stores.
To say that this rendang filling is a great filling for a pie is an understatement, this combo is so good that I’ve been having a beef rendang pie for breakfast every day for the last 3 days now, and I don’t intend to stop until I run out of pies. It beats cereal and milk.
Beef Rendang Pie recipe
- Beef rendang pie recipe
- A1 instant curry sauce (rendang)
- 1kg chuck steak
- 2 stalks of lemon grass
- 5 shallots chopped
- 3 cloves of garlic
- 2 teaspoon of tamarind powder (or to taste)
- 2 tablespoon of coconut cream (or to taste)
- 1L of beef stock.
- Cut chuck steak to approximately 1 inch cubes, then marrinade it in the paste for approximately half an hour)
- Dice shallots and garlic finely
- Cut the stalks of lemongrass to 3inch long pieces
- Once the beef has been marinaded for at least half a hour, liberally add oil to a pot on a stove top. Once oil is hot enough, add the diced garlic, shallots and lemongrass.
- When the garlic/shallots become opaque, add the marinade beef cubes. Stir fry the beef for 2-3 minutes, then add 1L of beef stock.
- Allow the beef to simmer under medium heat for an hour.
- Add tamarind powder and coconut cream to taste.
- Remove the stalks of lemongrass and set aside to cool.
Hot water Pastry (Shannon Bennett’s My French Vue)
- 500 grams plain flour
- 20mls water
- 250 grams salted butter
- Place the butter and water into a small saucepan over a low heat. Allow to slowly come to boil.
- Sift the flour into a bowl then add to a food processor, with it processing at medium speed, gradually add the hot mixture until it comes together. Let it sit for a couple of minutes before turning it out onto a board that has been lightly dusted with flour. Knead briefly to form a ball.
- Let it sit for about 5 minutes before continuing.
- Divide your dough into 4 portions.
- Lightly dust your board. Take a portion and knead it to form a ball. At this stage you should notice a textural change in the dough – it will be lovely and smooth and super elastic.
- Roll this out to form a circle, using your thumb and index finger, stretch the dough to fit the pie dish. Add the beef rendang filling, then cover with dough lid. Brush the lid with a milk and egg mixture to attain a golden gloss.
- bake in 180 degrees pre heat oven for 15-20 minutes or until golden.