Beef Rendang Pot Pie

This delicious is quick enough for midweek, ready quickly.


    60g MAGGI® Rendang Paste

    10g Coconut Paste

    20g Cooking Oil

    100g Minced Chicken 400ml Water

    150g Onion (diced)

    20g Coconut Milk

    1g Sugar

    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.