Beef Rendang Pie That Starbucks Can T Even Beat

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Credit: Gerald Lee Beef Rendang Pie has been creating quite a buzz a few days ago since Starbucks Singapore announced that they are going to introduce their very own rendang pie. Of course, this news spread like wildfire among Malaysians. There’s no surprise about that because what self-respecting Malaysian doesn’t love rendang?
Hoping Starbucks Malaysia will take the hint, sadly, this pie won’t be coming to Malaysia but not too much since most Malaysians are avid meat eaters and the Impossible plant-based meat will not give that wholesome satisfaction you get when you eat the OG traditional rendang.
So what if Starbucks is unable to bring the pie to you? You always have the option to make it instead. The best part about it? You can enjoy more at a cheaper price.
It’s All About the Crust! Everyone has their own way of enjoy rendang. Some like to eat it with rice, some like it with ketupat and for some, they love eating it on its own. How about me? I like my rendang in a pie. Imagine the flaky, butter crust and the oozing beef rendang filling inside… Ooh, I think I heard my stomach grumble. I think it’s time to make some pies!
Ingredients:
a) Beef Rendang Filling
1 1/2 kg of beef , cut into 1 inch cubes 1/2 cup of water6 tablespoons cooking oil1 stick of cinnamon3 cloves3 star anise3 cardamom pods3 lemongrass, cut into 3 inches length-wise and slightly pounded1 kg thick coconut milk or santan1/2 cup of water1 tablespoon of tamarind pulp, soaked in some warm water for the juice and discard the seeds6 kaffir lime leaves, very finely sliced6 tablespoons of kerisik2 tablespoons of gula melaka or palm sugar or cane sugarSalt to taste b) Spice Paste

3 stalks of lemongrass, white part only (pounded)6 cloves of garlic2 inches of ginger13 dried chilies, soaked in warm water and remove seeds6 shallots, remove skin2 inches of galangal, sliced c) Butter Cheddar Cheese Shortcrust Pastry
600g wheat flour1 pinch of salt150g butter, cut into cubes150g of cheddar cheese d) Egg wash
Beat 1 whole egg gently with a pinch of salt. Method:
a) Beef Rendang Filling

Blend the spice ingredients into a paste.Marinate the beef chunks with the spice paste for 1 hour.Heat the oil in a wok, fry the cinnamon, cloves, star anise, cardamon and lemon grass for 5 minutes till you smell the aroma.Add the beef and spice paste for 2 minutes.Add water, coconut milk and tamarind juice, at medium heat for 10 minutes.Add 3 kaffir lime leaves, kerisik, Gula Melaka or palm sugar or brown sugar. Keep stirring till well blendedLower the heat, simmer for another 1 1/2 hours with lid covered until the meat is tender and the gravy has dried up with a nice dark brown caramelised colour.You can add salt and sugar to taste.Leave it to cool.You may store the left over beef rendang in the fridge or freezer. b) Butter Cheddar Cheese Shortcrust Pastry
In a bowl, rub the cold butter with flour and salt using your fingertips for 2 minutesAdd 250ml cold water and cheddar cheese into the bowl. Pack the dough together but do not overwork it.Wrap the dough with some cling wrap and let it rest in the fridge for 20 minutes. c) Assemble the pie and filling
Preheat the oven at 180 degrees Celsius for 30 minutes.Roll out the pie dough at about 1.5 inches thick. Cut the pastry base using a 5-inch round cutter. This fits both the pie and the pie casing.Press the dough circles into the pie casing and fill it with the beef rendang. Repeat this step until all the pie casings are filled. Cut another set of pie circles out of the puff pastry using a 4-inch round cutter.Place the lids on top of the filling, gently pressing to join the top with the casing.  Use a small fork and press it all round the top edge of the pie. Poke the top of the pie with a small fork, in the middle. Brush some egg wash. Bake for 20 to 25 minutes until the crust turns a dark golden brown or a deep golden brown, if you used a whole egg for the wash.Once the pies are done, let the pies cool for a few minutes in the oven before taking them out onto a wire rack. These pies are best served warm. 12 Beef Rendang Pies, All for You When god closes a door, a window opens! Now, with this recipe,
you don’t feel so sad that Starbucks is not bringing their pie over to Malaysia. In fact, you’ll be even more delighted to know how delicious the pie is and you just cannot stop binge-ing!
I bet the pies are now cooling nicely on the rack, all in a row. While you’re waiting to eat them, why not log on to Instagram and Facebook, follow Butterkicap and me for more recipes of your favourite Malaysian dishes. If you have any feedback, comments or even sharing your experience when making this pie, let us know or share your success on your page while tagging #butterkicap and #justinescakesandkueh. Nothing brings more joy to us than celebrating with you!

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