60g MAGGI® Rendang Paste
10g Coconut Paste
20g Cooking Oil
100g Minced Chicken 400ml Water
150g Onion (diced)
20g Coconut Milk
1g MAGGI® Chicken Stock
30g MAGGI® Mashed Potato Complete Mix
100g Potato (diced)
1 pcs Turmeric Leaf
8 pcs Puff Pastry
1 nos Egg (Egg Wash)
1. Heat oil in a pan, sauté onion until fragrant.
2. Add in minced chicken. Stir until half cook.
3. Add in MAGGI® Rendang Paste. Stir until well combined.
4. Add in water and coconut milk. Bring to boil.
5. Add in potato and cook till soft. Season with MAGGI® Chicken Stock and sugar.
6. Stir in the coconut paste and turmeric leaf.
7. Slowly add MAGGI® Mashed Potato Complete Mix and stir until well combined.
8. Remove turmeric leaf and spoon filling into ramekins. Cover with puff pastry and brush the pie with egg wash.
9. Bake in the oven at 180°C for 13 minutes.
10. Ready to serve.