Authentic Beef Rendang
Pastry for pie top
Method:In food processor, chop until it is fine.
Ingredients:Diced chuck steak
Method:Brown 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.
Star anise (to be removed)
Finely chopped bottled kaffir leaves
Method:Add to the groups 1 & 2 and stir to combine. Bring to the simmer cover and cook until the meat in tender. Once meat is tender, remove the star anise.
Method:Mix and combine. Bring the meat to boil and add Group 4 mixture. Cook and stir for 2 minutes before removing from the heat.
- Total Weight
Pastry for pie bottom
Ingredients:EOI Pie Bottom Pastry
Method:Make up in the usual manner.
230°C for 15-20 minutes
Make up Procedure
Line, fill & top pies in the normal manner.
Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze – thaw stable.
Flex Ready Bits Medium 15kg
Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Vegetable shortening for pie base and quiche. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Traditional shortening used for pie base and quiche.
Perfex Ready Bits Medium 15kg
Medium grade margarine in ready bits form for use in all puff pastry lines.
Pastrex Ready Bits Medium 15kg
Pastrex Ready Bits Medium is a medium grade margarine in ready bits form for use in all puff pastry lines.
Pastrex Ready Bits Hard 15kg
Hard grade margarine in ready bits form for use in all puff pastry lines.