Meat & Poultry
Block
Hari Raya

Rendang Pot Pie

A fusion of local flavour and classic comfort. This Rendang Pot Pie combines the rich, aromatic spices of traditional beef rendang with creamy coconut filling, all wrapped in a golden, flaky puff pastry. Each bite delivers the perfect blend of buttery layers and hearty rendang goodness — a warm, indulgent twist that brings Malaysian flair to an all-time favourite.

Servings
4
Prep Time
15 Minutes
Cooking Time
25 – 30 Minutes
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Ingredients

  • Buttercup Luxury Spread

  • All-purpose flour

  • Water

  • Diced potatoes

  • Mixed vegetables (frozen or fresh)

  • Salt & Black pepper (to taste)

  • Ready-made beef rendang (can use MyChef or homemade)

  • Coconut milk

  • Chilli flakes (optional)

  • Puff pastry sheets

  • 1

    egg (for egg wash)

Directions

  1. Make the roux: Melt Buttercup Luxury Spread in a pan, add flour, and stir until smooth. Slowly add water to form a thick sauce.
  2. Add diced potatoes and mixed vegetables. Season with salt, pepper, and chili flakes. Pour in coconut milk and cook until slightly thickened.
  3. Stir in the beef rendang and mix well.
  4. Roll out puff pastry and cut to fit your baking dish.
  5. Fill the dish with the rendang mixture, cover with puff pastry, and seal the edges.
  6. Brush the top with egg wash.
  7. Bake at 200°C for 25–30 minutes or until golden brown.

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Salted Luxury Spread Block - 227g
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