Snacks 🤖 AI Generated

Beef Rendang Pie – Spiced & Slimmed

Tender, aromatic slow-cooked beef rendang wrapped in crispy shortcrust pastry—a Southeast Asian–British fusion that tastes indulgent. Our Fat Switch cuts 40% of calories by swapping full-fat coconut cream for lite coconut milk and using an olive oil–based pastry, delivering pure rendang flavor with zero compromise.

25m

Prep Time

150m

Cook Time

Servings

348

Calories

30g

Protein

🛒 Ingredients

✓ 280g beef chuck, cubed
✓ 60g olive oil shortcrust pastry dough (pre-made or homemade)
✓ 1 egg yolk, beaten (for egg wash)
✓ 2 shallots, minced
✓ 3 garlic cloves, minced
✓ 1 tbsp ginger-galangal paste
✓ 1 red chili, sliced
✓ 1 stalk lemongrass, bruised
✓ 2 bay leaves
✓ 1 cup lite coconut milk (5% fat)
✓ 1.5 tbsp avocado oil
✓ 1 tsp ground coriander
✓ 1 tsp ground cumin
✓ 0.5 tsp turmeric
✓ 1 tbsp tamarind paste
✓ 1 tsp salt
✓ 0.5 tsp palm sugar (or coconut sugar)

👨‍🍳 Instructions

1. Bloom the Spices: Heat avocado oil in a heavy-bottomed pot over medium-high heat. Add shallots, garlic, ginger-galangal paste, and sliced chili. Stir for 2–3 minutes until fragrant and golden at the edges.

2. Toast & Season: Add coriander, cumin, and turmeric to the aromatics. Toast for 1 minute, stirring constantly to prevent burning and deepen spice complexity.

3. Brown the Beef: Add beef cubes and cook for 4–5 minutes, stirring occasionally, until the edges are caramelized. This develops rich umami flavor.

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4. Deglaze & Simmer: Pour in lite coconut milk slowly, scraping up caramelized bits from the bottom. Add lemongrass, bay leaves, tamarind paste, salt, and palm sugar. Bring to a gentle simmer.

5. Slow-Cook the Rendang: Reduce heat to low, cover partially, and cook for 2–2.5 hours, stirring every 30 minutes, until beef is fork-tender and sauce coats the meat. The filling should be thick, not soupy. Cool to room temperature (about 30 minutes).

6. Prepare the Pastry: Roll out shortcrust dough between two sheets of parchment to about 3mm thickness. Cut into two 6-inch circles; reserve scraps for decoration if desired.

7. Assemble the Pies: Place one pastry circle on a parchment-lined baking sheet. Spoon half the cooled rendang into the center (about 80g), leaving a 1-inch border. Brush the border with egg yolk. Top with second pastry circle, press edges to seal, then crimp with a fork. Repeat for second pie. Brush tops with remaining egg wash.

8. Chill & Dock: Refrigerate assembled pies for 15 minutes. Pierce the tops with a fork 4–5 times to allow steam to escape during baking. This prevents a soggy interior.

9. Bake Until Golden: Preheat oven to 400°F (200°C). Bake pies for 22–26 minutes until the pastry is deep golden brown and crisp. A skewer inserted into the filling should feel warm.

10. Rest & Serve: Cool for 3–4 minutes on the baking sheet before transferring to a plate. Serve warm with fresh lime wedges and a small bowl of sambal oelek for extra heat and brightness.

📊 Nutrition per Serving

Calories348 kcal

Protein30g

Carbohydrates40g

Fat11g

🏷️ Tags

#low-calorie rendang recipe#beef hand pie Malaysian fusion#healthy coconut curry pastry

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