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Rendang Pie

Rendang Pie
Rendang Pie
  • Preparation time
    40 min
  • Difficulty Intermediate
  • Number of servings
    3

A rich fusion of Malaysian tradition and Western comfort, this Rendang Pie wraps tender chicken in a creamy, aromatic rendang sauce made with MAGGI® Panggang Sauce and coconut milk, all encased in flaky puff pastry. Ideal for cafes, bakeries, or gourmet takeout menus.

Ingredients
  • 40 Grams Onion, large (blend)
  • 15 Grams Lemon Grass (Citronella), Raw (Blend)
  • 70 Grams Cooking Oil
  • 24 Grams MAGGI® Panggang Sauce
  • 5 Grams MAGGI® Chicken Stock Cube
  • 106 Grams Water
  • 2 Grams Lime, Musk (Leaf)
  • 6 Grams Kerisik
  • 2 Grams Spices, Turmeric Powder
  • 48 Grams Coconut Milk
  • 700 Grams Chicken Thigh (Cube)
  • 10 Slices Puff pastry, frozen, ready-to-bake
  • 50 Grams Egg Wash
  • 5 Grams Spices, Turmeric, Ground (Leaf)
Preparation
  • 1
    Marinate chicken cubes with MAGGI® Chicken Stock. Deep-fry the chicken until fully cooked, then set aside. Heat cooking oil in a pot and sauté blended onion, lemongrass, and lime leaves until fragrant. Add MAGGI® Panggang Sauce, turmeric leaf, turmeric powder, and water. Bring to a boil.
  • 2
    Add in kerisik (toasted coconut) and coconut milk. Season with MAGGI® Chicken Stock and simmer for 10 minutes. Add fried chicken cubes into the rendang sauce and stir until well combined. Spoon approximately 100g of the mixture into each aluminium pie cup and let cool.
  • 3
    Cut puff pastry into a round shape and cover the top of each pie cup. Apply egg wash on top. From frozen, bake in a preheated oven at 180°C for 20 minutes. Serve warm.
Components

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GRILLED BUTTERFISH “PAIS”

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