• PREP: 45M
  • COOK: 180M
  • SERVINGS: 4
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    INGREDIENTS

Sauce:
  • 500g (17.8oz) beef, cut into small cubes
  • 1 jar WORLDFOODS MALAYSIAN RENDANG CURRY SAUCE
  • Ready rolled frozen puff pastry
  malaysian_rendang_curry_cs-01 shop-01

    PREPARATION

  1. Pour WORLDFOODS MALAYSIAN RENDANG CURRY SAUCE into a wok or frying pan and bring to a boil.
  2. Add in beef and cook over a moderate heat for 4-5 minutes.
  3. Reduce heat and simmer uncovered for 15-20 minutes, stirring occasionally to a dry consistency.
  4. Allow to cool.
  5. Thaw puff pastry for 5-8 minutes at room temperature or until dough is soft and pliable.
  6. Cut puff pastry into 10x10cm squares.
  7. Put cooled filling in the center and fold to desired shape.
  8. Bake pastries in preheated oven at 200-220°C (400°F) for 35-40 minutes until golden brown.
  9. Tip: If desired, add in carrots or peas to the filling to make them more colourful.

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Spicy Beef Pastries

Spicy Beef Pastries

Ingredients

  • Ready rolled frozen puff pastry
  • 1 1/2 pound boneless beef short ribs (cut into cubes)
  • 5 tablespoons cooking oil
  • 1 cinnamon stick (about 2-inch long)
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 lemongrass (cut into 4-inch length and pounded)
  • 1 cup thick coconut milk
  • 1 cup water
  • 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
  • 6 kaffir lime leaves (very finely sliced)
  • 6 tablespoons kerisik (toasted coconut)
  • 1 tablespoon sugar/palm sugar or to taste
  • Salt to taste
  • SPICE PASTE:
  • 5 shallots
  • 1 inch galangal
  • 3 lemongrass (white part only)
  • 5 cloves garlic
  • 1 inch ginger
  • 10-12 dried chilies (soaked in warm water and seeded)
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