Maggi Beef Rendang & Thai Curry Puffs

300 gr MAGGI TASTE OF ASIA One Step Beef Rendang Paste
1.25 kg Beef, shoulder Cubed
750 mL Water

Combine MAGGI TASTE OF ASIA Beef Rendang Paste with beef, cook in hot pan 5 minutes, stir occasionally.

Add water, bring to the boil, simmer uncovered 1¼ hour or until meat is tender, stir occasionally. If desired, garnish with red chilli rings and serve with rice or pappadams.

250 gr Pork, minced
250 gr Veal Mince
125 gr Onion Chopped
60 gr MAGGI TASTE OF ASIA Red Curry Paste
20 gr Cornflour
50 gr MAGGI Coconut Milk Powder
250 mL Water
60 gr Green peas
10 ea Puff pastry frozen sheets 24cm x 24cm, thawed
3 ea Egg whites

Pre heat oven to 200ºC.

Heat pan, brown mince, add onion, cook 1 minute.

Stir in MAGGI TASTE OF ASIA Green Curry Paste, cook 1 minute.

Add combined cornflour, MAGGI Coconut Milk Powder and water. Bring to boil stirring, stir in peas. Remove from heat, allow filling to become cold.

Cut pastry into rounds using 10cm round cutter. Spoon heaped teaspoonfuls of filling onto pastry. Brush edge of pastry with egg wash, fold in half, secure edges.

Place pastries onto greased oven trays, brush with egg wash. Bake 10 - 15 minutes until golden, cool on wire rack.