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Spiced Beef Hand Pies
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Spiced Beef Hand Pies
Product Details
Description: Flaky hand pies filled with beef, potato, coconut, and aromatic spice. Batara Kala's Rendang turns the simple filling into something closer to a Southeast Asian curry puff, with enough richness and spice to stand up to buttery pastry.||br||
Main Ingredient: Beef
Complexity: 3
Spicy: 3
Sweetness: 1
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: 8 ||br|| ||br|| ||br||
Main Seasoning: ||br||**Batara Kala's Rendang (Indonesia)** N/A - N/A ||br|| ||br|| ||br||
Ingredients: ||br|| 500 g ground beef||br||
1 tbsp oil||br||
120 g yellow onion, diced||br||
200 g potatoes, cut into small cubes||br||
2½ tbsp **Batara Kala's Rendang** https://skeids.com/products/batara-kalas-rendang-indonesia||br||
120 ml coconut milk||br||
1 tbsp lime juice||br||
500 g prepared puff pastry||br||
1 large egg, beaten||br|| ||br|| ||br|| ||br||
Instructions: ||br|| Preheat the oven to 200°C (400°F).||br||
Heat the oil in a skillet and brown the ground beef.||br||
Add the onion and potatoes and cook until the onion softens.||br||
Stir in **Batara Kala's Rendang** https://skeids.com/products/batara-kalas-rendang-indonesia and coconut milk.||br||
Cook until the potatoes are tender and the filling is thick with very little loose liquid.||br||
Stir in the lime juice and allow the filling to cool slightly.||br||
Cut the puff pastry into eight portions and divide the filling among them.||br||
Fold and seal the pastry around the filling.||br||
Brush with beaten egg.||br||
Bake until puffed and deeply golden.||br|| ||br|| ||br|| ||br||
Skeids Notes: ||br|| The filling should be fairly dry before going into the pastry. Excess liquid will make the bottoms soft and difficult to seal.||br|| ||br|| ||br|| ||br||
Other Seasoning Options: ||br||**Bragi's Ras el Hanout (Morocco)** N/A - N/A||br||**Rollo's Vadouvan (France)** N/A - N/A||br||**Hjálmar's Anatolian Blend (Turkey)** N/A - N/A||br||**Eir's Suya (Nigeria)** N/A - N/A ||br|| ||br|| ||br||
Vegan Adjustments: Replace the beef with lentils and finely chopped mushrooms, use plant-based puff pastry, and brush with plant milk instead of egg.||br|| ||br|| ||br|| ||br||
Flaky hand pies filled with beef, potato, coconut, and aromatic spice. Batara Kala's Rendang turns the simple filling into something closer to a Southeast Asian curry puff, with enough richness and spice to stand up to buttery pastry.||br||
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