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ANNE FAIRPO
Return pies
Indonesian pasties with beef rags, coconut milk and boemboe.
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Ingredients
Directions
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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.
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Add the Bumbu spice and cook for 2 minutes. Add the meat, the water and the coconut milk. Bring to boil.
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Leave to simmer for 1 hour and 30 minutes with the lid on the pan over low heat.
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Preheat the oven to 200 ºC.
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Place the puff pastry on a griddle covered with parchment paper and cut 1 corner of each slice. Divide the rendang across 4 slices.
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Keep half a centimeter away from the edge. Brush the edges with half of the egg. Cover the patties with the remaining slices.
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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.
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Nutrition
655Calories
Sodium23% DV550mg
Fat62% DV40g
Protein74% DV37g
Carbs12% DV36g
Fiber8% DV2g
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