Filter
Reset
Sort ByRelevance
ANNE FAIRPO
Return pies
Indonesian pasties with beef rags, coconut milk and boemboe.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
5 minSide dishsaffron, orange juice, mayonnaise, mild curry powder, dried chili pepper,sweet saffron mayonnaise -
25 minSide dishsalt, basmati rice, onions, sundried tomatoes (jar), cherryto, parsley, olive oil, Red Pesto, Provencal herbs,basmati rice with tomato -
10 minSide dishonion, butter, cognac, White wine, chicken broth from tablet, cooking cream, green peppercorn, chervil,pepper-chervil sauce -
60 minSide dishfresh basil, onion, garlic, Red pepper, anchovy fillets in oil in pot, traditional olive oil, dry white wine, dried laurel leaves, tomato cubes,stewed peppers
Nutrition
655Calories
Sodium23% DV550mg
Fat62% DV40g
Protein74% DV37g
Carbs12% DV36g
Fiber8% DV2g
Loved it