Preparation time: 30 minutes
Number of servings: 6
Ingredients
- 200g cold butter
- 400g wheat flour*
- 1 tsp salt
- 1 Tbsp sugar
- 100ml cold water
- Rendang filling (view recipe)
Egg mixture:
- 1 egg
- 1 tsp water or milk
*Available at Oriental Webshop
1. Cut the butter in small cubes and put this in the refrigerator. Meanwhile you make the cakedough. Put the flour, salt and sugar in a food processor. Mix them for 5 secondes really well. Then add the butter and mix it for 15 secondes until it becomes crumbled dough.
2. Put the crumbled dough in a big bowl and add 50 ml water. Kneed the dough well with your hands and add a little bit of water to it. Don't let the dough be too moist.
3. Sprenkle your working space with flour and knead the dough until its get a solid form. Wrap up the dough in household and let it rest for 30 minutes in the refrigerator.
4. Get the dough and cut it in half. Use one half for the cakedough and the other half for the pastry. Sprinkle your working space and roll out your dough. Fold the dough in 3 pieces, so you creat three layers (fold onethird and fold the other side over the rest.
5. Unroll the dough. Use a bowl to cut circles.
6. Make sure the circles are bigger than the bowl. Pick a few holes in it. Preheat the oven to 200 degrees.
7. Fill the cake with rendang and cover it with the crustdough. Prick a few holes on top.
8. Use the eggs to grease the top. Bake the pies for 30 minutes in the oven untill its goldbrown. Get it out of the oven and let it cool down for 15 minutes. Then you can gently get the pies out of the bowl.
Enjoy your meal!