Snacks 🤖 AI Generated

Coto Makassar Pie – Crispy Beef Offal Hand Pie

Transport your palate to South Sulawesi with this reimagined Coto Makassar—the iconic beef offal soup transformed into a golden, handheld pie bursting with turmeric-spiced liver, kidney, and aromatic broth. Our Fat Switch cuts 40% of calories by swapping butter pastry for phyllo and reducing coconut cream, delivering authentic umami without the guilt.

25m

Prep Time

35m

Cook Time

Servings

312

Calories

26g

Protein

🛒 Ingredients

✓ 200g beef liver, cubed (1cm pieces)
✓ 100g beef kidney, cleaned and cubed
✓ 1 medium onion, quartered
✓ 4 cloves garlic, minced
✓ 1 tsp minced fresh galangal
✓ 1/2 tsp ground turmeric
✓ 1/4 tsp ground candlenut (or 1/2 tbsp ground macadamia)
✓ 1 cup beef stock (low-sodium)
✓ 2 bay leaves
✓ Salt and white pepper to taste
✓ 1/3 cup light coconut milk
✓ 2 tbsp low-fat Greek yogurt
✓ 1 tbsp tamarind paste
✓ 4 phyllo sheets (14g each)
✓ 1 tsp neutral oil spray (for phyllo)
✓ 1 tsp sesame oil (for finishing)
✓ 2 scallions, thinly sliced
✓ Fresh cilantro for garnish

👨‍🍳 Instructions

1. Prep & Blanch Offal: Blanch cubed liver and kidney in salted boiling water for 3 minutes to remove impurities. Drain and pat dry with paper towels. This ensures tender, clean-flavored meat.

2. Toast Spice Base: In a small dry pan over medium heat, toast ground turmeric and candlenut for 60 seconds until fragrant. This blooms the spices and deepens their earthiness.

3. Build the Aromatics: In a medium saucepan, gently cook minced garlic and galangal in 1/2 tsp oil for 1 minute until fragrant. Add toasted turmeric and candlenut, stir for 30 seconds.

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4. Simmer the Filling: Add blanched liver, kidney, quartered onion, bay leaves, tamarind paste, and beef stock. Simmer on low heat for 12 minutes until offal is tender and flavors meld. Season with salt and white pepper. Remove from heat and cool slightly (5 minutes).

5. Enrich with Coconut & Yogurt: Whisk light coconut milk and Greek yogurt together in a small bowl until smooth. Fold into the cooled filling, stirring gently to combine. The yogurt adds creaminess while keeping fat minimal.

6. Assemble Phyllo Pie: Lay one phyllo sheet on a clean surface. Lightly mist with oil spray. Repeat with 3 more sheets, stacking them. Spoon filling mixture (about 3/4 cup per pie) onto the lower-center portion of the stack, leaving 2-inch borders. Fold bottom edge up and over filling, then fold sides in like an envelope, creating a rustic rectangular package. Place seam-side down on parchment-lined baking sheet.

7. Crisp in the Oven: Brush pie exterior lightly with sesame oil. Bake at 390°F (200°C) for 18–20 minutes until phyllo is deep golden and crispy. Cool for 2 minutes before serving.

8. Finish & Serve: Top warm pie with fresh sliced scallions and cilantro. Serve immediately with a squeeze of lime on the side for brightness.

📊 Nutrition per Serving

Calories312 kcal

Protein26g

Carbohydrates38g

Fat9g

🏷️ Tags

#Indonesian beef offal pie#low-fat phyllo hand pies#turmeric tamarind savory pastry

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