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Specialty Cake, Biscuit & Pastry Flour, Specialty Flours

Beef Rendang Pie

We’ve teamed up with EOI bakery to make winter warmer with this Beef Rendang Pie. Give the recipe a try!

Ingredients

INGREDIENTSWEIGHT
BASE PASTRY
MAURI Eagle Pie & Pastry Flour2.000kg
Salt0.060kg
Milk Powder0.050kg
EOI Vantage or EOI Trio1.100kg
Water1.500kg
MAURI Finetex Flour2.000kg
Baking Powder0.050kg
PUFF PASTRY
MAURI Eagle Pie & Pastry Flour2.000kg
Water1.100kg
Salt0.020kg
EOI Pastrex or EOI Perfex Ready Bits1/2 Paste: 1.000kg
3/4 Paste: 1.500kg
PIE FILLING
Group 1
Habanero Chilli’s 0.240kg
Chopped Onion0.250kg
Garlic0.120kg
Lemongrass Paste0.150kg
Minced Ginger0.080kg
Canola Oil0.060kg
Group 2
Diced Chicken Thighs 2.000kg
Group 3
Cinnamon 0.004kg
Clove Powder 0.002kg
Star Anise (to be removed) 6 each
Cardamom Powder0.010kg
Lemongrass Paste0.030kg
Coconut Cream0.800kg
White Vinegar0.010kg
Finely Chopped Bottled Kaffir Leaves0.010kg
Desiccated Coconut0.040kg
Brown Sugar0.040kg
Salt0.008kg
Group 4
Cold Water0.180kg
Col Flo0.090kg

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.

Freezing

Meat pie fillings are suitable for freezing in a baked or unbaked state and are completely freeze – thaw stable.

This recipe was created by one of our partners – EOI Bakery.

Find EOI Bakery products here.

Let’s bake better together. Call us on 1800 649 494

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