Swede & beef rendang pies
Packed with an aromatic meat filling, these easy savoury pies are guaranteed to be a crowd-pleaser. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Serves: 8
Ingredients
- 1 tsp sunflower oil
- 600g Tesco Finest diced beef
- 2 onions, sliced
- 3 garlic cloves, crushed
- 5cm piece ginger, grated
- 2 red chillies, sliced
- 2 tsp ground turmeric
- 2 lemongrass stalks
- 2 tbsp plain flour
- 400g tin reduced-fat coconut milk
- 250ml coconut water
- 5 dried lime leaves
- 1 small swede, peeled, diced
- 100g tamarind sauce
- 1-2 tbsp reduced-salt soy sauce
- 750g shortcrust pastry
- 1 egg, beaten
- lime wedges and chilli sauce, to serve (optional)
Method
Step 1
Heat the oil in a large, lidded pan over a medium heat. Add the beef and onions, cook for 5 minutes. Stir in the garlic, ginger, chilli, turmeric and lemongrass. Cook for 4 minutes.
Step 2
Stir in the flour, then the coconut milk and water. Bring to a simmer. Cover and cook over a low heat for 1 hour, stirring occasionally.
Step 3
Stir in the lime leaves, swede and tamarind. Cook for 20 minutes. Uncover and cook for 15 minutes until thickened. Season with soy sauce, remove from heat to cool. Remove lime leaves and lemongrass.
Step 4
Preheat the oven to 200°C/180°C/gas mark 6. Roll out the pastry to 2-3mm thick. Cut out eight 17cm circles. Re-roll scraps as needed. Spoon the cooled filling into centre of each. Fold pastry over and crimp to seal. Make a small hole in the top of each. Brush with beaten egg.
Step 5
Transfer to two lined baking trays. Bake for 20-25 minutes. Serve with lime wedges and chilli sauce, if liked.
