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

INGREDIENTS	WEIGHT
BASE PASTRY
MAURI Eagle Pie & Pastry Flour	2.000kg
Salt	0.060kg
Milk Powder	0.050kg
EOI Vantage or EOI Trio	1.100kg
Water	1.500kg
MAURI Finetex Flour	2.000kg
Baking Powder	0.050kg

PUFF PASTRY
MAURI Eagle Pie & Pastry Flour	2.000kg
Water	1.100kg
Salt	0.020kg
EOI Pastrex or EOI Perfex Ready Bits	1/2 Paste: 1.000kg 3/4 Paste: 1.500kg

PIE FILLING
Group 1
Habanero Chilli’s	0.240kg
Chopped Onion	0.250kg
Garlic	0.120kg
Lemongrass Paste	0.150kg
Minced Ginger	0.080kg
Canola Oil	0.060kg

Group 2
Diced Chicken Thighs	2.000kg

Group 3
Cinnamon	0.004kg
Clove Powder	0.002kg
Star Anise (to be removed)	6 each
Cardamom Powder	0.010kg
Lemongrass Paste	0.030kg
Coconut Cream	0.800kg
White Vinegar	0.010kg
Finely Chopped Bottled Kaffir Leaves	0.010kg
Desiccated Coconut	0.040kg
Brown Sugar	0.040kg
Salt	0.008kg

Group 4
Cold Water	0.180kg
Col Flo	0.090kg