Kiwi Venison Rendang Pie with Potato & Mushroom Recipe

Yield : 3 x 30cm casserole plate

Ingredients :

• 2kg Venison (chopped)
• 4 cups Anchor Extra Yield Cream
• 2 cup water
• 250gm kerisik
• 3 lime leaves
• 2 tumeric leaves finely sliced
• Chicken stock powder, salt and pepper to taste

For the paste :

• 140gm chili paste (Puteri Brand)
• 6 Bombay onion (medium size)
• 12 garlic cloves
• 4 inches fresh ginger
• 12 stems of lemon grass
• 3 inches Galangal
• 1 1/2 inch fresh tumeric

Other ingredients

• 300gm pre-cooked sliced Shitake Mushroom
• 400gm pre-boiled diced potato
• 400gm pre-boiled diced carrot
• 50gm Anchor Unsalted Butter (to cook the rendang paste)

To assemble pie :

• 2 pkt prepared puff pastry
• 350gm Anchor Mozarella Shredded (120gm/casserole plate)
• 90gm Anchor Colby & Cheddar (30gm/casserole plate)
• 50gm Anchor Unsalted Butter (to brush the baked puff pastry pie)
• 3 x 30cm casserole plate

Method :

1. Blend in the chili paste, bombay onion, garlic, ginger, lemon grass, galangal and fresh tumeric into a paste.
2. Melt the Anchor Unsalted Butter & then pour the blended paste into a large pot together with cubed Venison Meat, Anchor Extra Yield Cream, water, kerisik and lime leaves.
3. When the Venison meat is about to cook, place in all shitake mushroom, potato and carrot and mix well.
4. Cover and cook on a medium heat until Venison is cooked and tender
5. Season with salt, pepper and chicken stock powder as required
6. Jusr before turning off the heat, add ni slices of fresh tumeric. Set aside to cool down.
7. To assemble the pie, place the puff pastry on the bottom of casserole plate
8. Next place in the prepared venison pie filling & then sprinkle the cheese blend
9. Then place 1 more layer of puff pastry to cover the top of the edge firmly with a fork.
10. Baked the pie into preheated oven with a temperature of 220C for around 20 minutes or until nicely golden brown
11. Brush the baked & hot puff pastry with Anchor Unsalted Butter
12. Serve.