Rendang Beef Hand Pies
Flaky shortcrust pastry parcels filled with thick, slow cooked beef rendang, perfect for lunchboxes and picnics.
Made with Rendang paste and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr
- LevelHard
- Costabout £1.85 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a heavy pan over a high heat and brown the beef in two batches for 4 minutes each. Return all the beef to the pan.
8 min - 2
Add your ready made rendang paste (see the base recipe), the coconut milk and lime leaves. Simmer gently, partly covered, for 1 hour 30 minutes, stirring now and then.
90 min - 3
Stir in the desiccated coconut and cook uncovered for 15 to 20 minutes until the filling is very thick and almost dry. Remove the lime leaves and cool completely, then chill for 1 hour.
20 min - 4
Heat the oven to 200°C (180°C fan). Dust a work surface with the flour and roll out your ready made shortcrust pastry (see the base recipe) to 3 mm. Cut six 15 cm circles.
- 5
Spoon the cold filling into the centre of each circle, brush the edge with milk, fold over and crimp firmly. Place on a lined baking tray and brush with more milk.
- 6
Bake for 25 to 30 minutes until deep golden. Cool for 10 minutes before eating.
27 min 30 s
Tips
- The filling must be very thick and completely cold, or it will leak and make the pastry soggy.
- Cut a small steam hole in each pie so it does not burst.
- Egg wash is traditional, but milk gives a good golden finish and keeps these pies egg free.
Storing and freezing
Keeps 3 days in the fridge once cooled within 2 hours, wrapped. Freeze baked or unbaked pies for up to 3 months. Reheat until steaming hot all the way through.
Questions
Can I make the filling the day before?
Yes, and it is better that way. Cool it within 2 hours, chill overnight and fill the pastry straight from the fridge.
Can I use ready made pastry?
Yes. Use 600 g of ready rolled shortcrust, but check the label if you need it free from dairy, egg or gluten. Home made pastry from the base recipe is more reliable.
Why did my pies leak?
The filling was probably too wet or warm. Reduce it until it holds its shape on a spoon, cool it fully, and seal the pastry edge firmly with milk.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.