Rendang Paratha Pie

A tender, aromatic beef rendang curry in a pie but the pie is made of parathas? Where do I sign?!? No, this isn’t some sort of drool inducing fever dream, it actually happened, and it’s something you can make right now.

30 minutes prep

4 hours cook

Serves 4

Hugh Woodward

Ingredients

For The Curry Paste

4red chillis

3shallots

50g eachginger & garlic, chopped

1 tbsp galangal

1 tbspcoriander seeds

1 tbspturmeric

1 tbspflaked sea salt

2 tbsppeanut butter

For The Curry:

1kgbeef shin, in large pieces

700mlcoconut milk

2 tbsptamarind

2 lemongrass stalks

7lime leaves

Other Bits:

8 frozen parathas

Parathas or variations of are found from the Indian subcontinent all the way over to Malaysia and beyond. This flaky bread is tricky to master if you are making it from scratch but luckily you can get these amazing frozen ones at most supermarkets. You can substitute the curry for anything you like but there’s something about the creamy, coconutty beef shin that I just couldn’t resist.

Method

Preheat the oven to 180°C.

Add all the ingredients for the spice paste together in a blender and blitz until you have a fine paste,

In a dutch oven, add the beef along with all the other components for the curry and bring to a simmer, then place in the oven until the beef is truly meltingly tender, roughly 4 hours.

When the curry is ready, defrost the parathas and press them into small cake tins to and fill with the pie. Use a circle cut out from another paratha for a lid and crimp the edges.

Bake until golden, flaky and bubbling.