Beef Keema Rendang Pasties

Prep Time: 10 Mins
Cook Time: 25 Mins
Cook Temp (℃): 180

Beef Keema Rendang Pasties gives butchers a practical, professional counter option with dependable flavour and strong visual appeal. It suits busy displays, meal solutions and seasonal menus, where reliable preparation and clear customer appeal matter. The recipe is straightforward to prepare in batches, easy to portion and designed to deliver consistent results every time. Its balanced profile provides a convenient, satisfying choice for customers while helping build a smart, profitable product range. Use the clear ingredient and method details to maintain quality, reduce preparation pressure and support confident in-store selling. It is a useful choice for busy counters. It supports confident in-store selling.

Beef Rendang Keema Pasties

Method

Combine the mince, Verstegen Binding DS PURE and Verstegen World Spice Blend Massala PURE.

Add the onion, peas, coriander, salt, Verstegen Sambal Oelek PURE and Kumar’s Rendang Sauce. Mix until smooth and well combined.

Place into a boilable vacuum bag, vacuum pack and apply a piece of probe pad to the bag.

Steam in the Rational at 85°C with 100% steam for 1 hour 15 minutes.

Insert a probe through the probe pad and record the internal temperature for HACCP purposes.

Chill to fridge temperature within 90 minutes.

Fill into puff pastry or hot water pastry rounds and crimp.

Brush with Verstegen World Grill Indian Mystery PURE.

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Ingredients

1kg minced beef

10g Verstegen World Spice Blend Massala PURE

400g Kumar’s Rendang Sauce

20g Verstegen Binding DS PURE

40g Verstegen Sambal Oelek PURE

Verstegen World Grill Indian Mystery PURE, for brushing

100g onion, diced

100g frozen peas

15g coriander, chopped

12g salt

nigella seeds

Products Used in This Recipe