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?
Almost every culture in the world has a meat pie and this is another one to add to your delicious repertoire. #BringBackTheClassics
- 1 tbsp coriander seeds
- 2 thumb-sized pieces of fresh turmeric
- 1 generous knob of galangal, peeled and coarsely chopped
- 2 red eschallots, peeled and halved
- 3 bird's eye chillis (de-seeded if you prefer a milder heat)
- 1 thumb-sized piece of ginger, coarsely chopped
- ½ stalk of lemongrass, coarsely chopped
- 2 green shallots (scallions), topped and tailed
- 1 tsp white mustard seeds
- ½ cinnamon stick
- 1 candlenut
- 500 g beef oyster blade, chopped into bite sized chunks (beef chuck, lamb neck or shanks also work well)
- 270 ml tin coconut cream
- 1 tbsp kecap manis
- white pepper
- 4 sheets short crust pastry
- ¼ cup milk for glazing
- crispy chilli oil, or your favourite sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat an oven to 180°C. Blitz the paste ingredients in the blender or food processor until you achieve a rough paste (add a small amount of water to the paste if it has issues combining). In a heavy based pot on medium heat, add a slug of olive oil and stir fry the paste for 2-3 minutes, until aromatic. Stir the mixture continuously to prevent it catching on the bottom. Remove the paste from the pot and set aside while you brown the meat.
Add a little more oil, then in batches, brown the meat on all sides. Once all the meat is browned, return all of the meat to the pot, along with the paste and stir to combine. Add in the coconut cream and kecap manis and combine well. Bring the curry to a simmer, taste and season with salt and ground white pepper and place the lid on the pot. Place the pot in oven and reduce the temperature to 120°C for 4 hours.
When the time is up, remove the pot from the oven and check the meat. The meat should be soft enough to break apart with a spoon. When the meat is done, place the pot on the stove on high heat with the lid on for 15-20 minutes to reduce the sauce and thicken the texture. Once thickened, taste and adjust seasoning if necessary, then set aside to cool. Refrigerate overnight if possible.
When you’re ready to make your pies, preheat the oven to 200˚C. Thaw the pastry and cut it to fit the base and sides of your pie moulds. For party pies, a deep muffin tray works well. Fill each pastry case with the rendang and top with a pastry lid. Use a fork to crimp the edges to seal, then glaze with milk. Cook for 20 minutes or until the tops are golden. Set aside to cool slightly, then serve.
• Make the rendang a day ahead and refrigerate it…it’ll be easier to work with while slightly cold, and next day stews always taste better!
Photography, styling and food preparation by Melissa Leong.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to #BringBackTheClassics - enter now!