Beef Rendang Pie - MAURI
We’ve teamed up with EOI bakery to make winter warmer with this Beef Rendang. Give the recipe a try!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mauri.com.au.
Ingredients
- Mauri Eagle Pie & Pastry Flour 2.000kg
- Salt 0.060kg
- Milk Powder 0.050kg
- EOI Vantage or EOI Trio 1.100kg
- Water 1.500kg
- Mauri Finetex Flour 2.000kg
- Baking Powder 0.050kg
- Water 1.100kg
- Salt 0.020kg
- EOI Pastrex or EOI Perfex Ready Bits 1/2 Paste: 1.000kg 3/4 Paste: 1.500kg
- Habanero Chilli’s 0.240kg
- Chopped Onion 0.250kg
- Garlic 0.120kg
- Lemongrass Paste 0.150kg
- Minced Ginger 0.080kg
- Canola Oil 0.060kg
- Diced Chicken Thighs 2.000kg
- Cinnamon 0.004kg
- Clove Powder 0.002kg
- Star Anise (to be removed) 6 each
- Cardamom Powder 0.010kg
- Lemongrass Paste 0.030kg
- Coconut Cream 0.800kg
- White Vinegar 0.010kg
- Finely Chopped Bottled Kaffir Leaves 0.010kg
- Desiccated Coconut 0.040kg
- Brown Sugar 0.040kg
- Salt 0.008kg
- Cold Water 0.180kg
- Col Flo 0.090kg
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