We’ve teamed up with EOI bakery to make winter warmer with this Beef Rendang Pie. Give the recipe a try!
INGREDIENTS
| INGREDIENTS | WEIGHT |
|---|---|
| BASE PASTRY | |
| MAURI Eagle Pie & Pastry Flour | 2.000kg |
| Salt | 0.060kg |
| Milk Powder | 0.050kg |
| EOI Vantage or EOI Trio | 1.100kg |
| Water | 1.500kg |
| MAURI Finetex Flour | 2.000kg |
| Baking Powder | 0.050kg |
| PUFF PASTRY | |
| MAURI Eagle Pie & Pastry Flour | 2.000kg |
| Water | 1.100kg |
| Salt | 0.020kg |
| EOI Pastrex or EOI Perfex Ready Bits | 1/2 Paste: 1.000kg 3/4 Paste: 1.500kg |
| PIE FILLING | |
| Group 1 | |
| Habanero Chilli’s | 0.240kg |
| Chopped Onion | 0.250kg |
| Garlic | 0.120kg |
| Lemongrass Paste | 0.150kg |
| Minced Ginger | 0.080kg |
| Canola Oil | 0.060kg |
| Group 2 | |
| Diced Chicken Thighs | 2.000kg |
| Group 3 | |
| Cinnamon | 0.004kg |
| Clove Powder | 0.002kg |
| Star Anise (to be removed) | 6 each |
| Cardamom Powder | 0.010kg |
| Lemongrass Paste | 0.030kg |
| Coconut Cream | 0.800kg |
| White Vinegar | 0.010kg |
| Finely Chopped Bottled Kaffir Leaves | 0.010kg |
| Desiccated Coconut | 0.040kg |
| Brown Sugar | 0.040kg |
| Salt | 0.008kg |
| Group 4 | |
| Cold Water | 0.180kg |
| Col Flo | 0.090kg |
METHOD
BASE PASTRY
STEP 1
Place MAURI Eagle Pie & Pastry Flour, salt, milk powder and EOI Vantage or EOI Trio in a spiral mixer and mix with a dough hook on low speed. Rub together until EOI Vantage or EOI Trio is well distributed.
STEP 2
Add water and mix well to a clear dough.
STEP 3
Add MAURI Finetex Flour & baking powder and mix to a clear smooth dough. Be careful not to over mix.
*Note: Baking powder is optional and used at 1.5%. It softens the dough and helps combat shrinkage.
PUFF PASTRY
STEP 1
Place the water in the machine bowl first. Add MAURI Eagle Pie & Pastry Flour and salt and mix with a dough hook until almost clear (approximatley 3-4 minutes).
STEP 2
Add EOI Pastrex or Perfex Ready Bits and lightly mix. Ready Bits should still be visible.
Mould up lightly and rest 5-10 minutes. Now proceed to give 4 to 5 half turns rolling each time to about 75x40cm before folding. Allowing resting period after 2nd and 4th turn.
*Note: the dough requires 4 to 5 half turns resting after every 2nd half turns. Allow 15 minutes rest before rolling and cutting.
PIE FILLING
STEP 1
Add group 1 into a food processor and chop until it is fine.
STEP 2
Brown steak in batches and remove from the pot.
Add Group 1 to the pot and cook the spice paste on a medium heat for 3 minutes.
Return meat back to the pot and mix into spice paste.
STEP 3
Add group 3 to the pot and stir to combine.
Bring to the simmer, cover and cook until the meat in tender. Once meat is tender, remove the star anise.
STEP 4
Bring back to the boil and mix in cold water and Col Flo.
Cook and stir for 2 minutes and then remove from heat.
Allow to cool before putting filling into pies.
BAKING INSTRUCTIONS
STEP 1
Line, fill and top pies in the normal manner.
STEP 2
Bake at 230°C for 15-20 minutes.