Return pies

Name: return pies
Cook time: 120 min
Total time: 145 min
Yield: 4
Cuisine: Indonesian
Ingredients: 2 onion; 1 medium sized egg; 500 g ribrunderlap Scale; 1 el sunflower oil; 100 g Bumbu spice rendang meat tray; 100 ml water; 200 ml coconut milk; 8 slice frozen puff pastry thawed

Indonesian pasties with beef rags, coconut milk and boemboe.

Ingredients

Directions

Chop the onion and beat the egg. Cut the meat into cubes of 1 x 1 cm. Heat the oil in a pan and fry the onion for 3 minutes.
Add the Bumbu spice and cook for 2 minutes. Add the meat, the water and the coconut milk. Bring to boil.
Leave to simmer for 1 hour and 30 minutes with the lid on the pan over low heat.
Preheat the oven to 200 ºC.
Place the puff pastry on a griddle covered with parchment paper and cut 1 corner of each slice. Divide the rendang across 4 slices.
Keep half a centimeter away from the edge. Brush the edges with half of the egg. Cover the patties with the remaining slices.
Push the edges, brush with the rest of the egg and make 3 notches in each pastry with a knife. Bake for about 25 minutes in the oven.