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Swede and beef rendang pies recipe

Swede and beef rendang pies recipe

1 rating

These golden parcels are stuffed with spicy beef filling and delicious, mild, and buttery swede. Swede can be swapped into recipes where you would use potatoes, like mash or gratin. See method

  • Makes 8
  • 15 mins to prepare and 2 hrs 00 mins to cook, 30 mins to cool
  • 645 calories / serving
  • Freezable


  • 1 tsp sunflower oil
  • 600g Tesco Finest diced beef
  • 2 onions, thinly sliced
  • 3 garlic cloves, crushed​
  • 5cm piece of ginger, peeled and grated
  • 2 red chillies, thinly sliced (deseeded, if you like)
  • 2 tsp ground turmeric
  • 2 lemongrass stalks
  • 2 tbsp plain flour
  • 400g tin reduced-fat coconut milk
  • 250ml coconut water
  • 5 dried lime leaves
  • 1 small swede (about 400g), peeled and diced into 2cm pieces
  • 100g East End tamarind sauce
  • 1-2 tbsp reduced-salt soy sauce
  • 750g shortcrust pastry
  • 1 medium egg, beaten
  • lime wedges and chilli sauce, to serve (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    37g 53%
  • Saturates

    16g 82%
  • Sugars

    12g 13%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 53.1g Protein 24.8g Fibre 2.6g


  1. Heat the oil in a large, lidded saucepan over a medium heat. Add the beef and onions, cook for 5 mins, then stir in the garlic, ginger, chilli, turmeric and lemongrass. Cook for 3-4 mins until fragrant, adding a splash of water if it sticks.

  2. Stir in the four, then add the coconut milk and coconut water and bring to a simmer. Cover and cook over a low heat for 1 hr, stirring occasionally.

  3. Stir in the lime leaves, swede and tamarind and continue cooking for 20 mins. Uncover and cook for 15 mins more until the swede is soft and the sauce has thickened. Season to taste with soy sauce, remove from the heat and leave to cool. Pick out and discard the lime leaves and lemongrass.

  4. Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry to 2-3mm thick and cut out 8 x 17cm circles, re-rolling the scraps as needed. Spoon the cooled filling into the centre of each, then fold the pastry over and crimp to seal. Make a small hole in the top of each pie and brush with beaten egg.

  5. Transfer to 2 lined baking trays and bake for 20-25 mins until golden. Serve with lime wedges and chilli sauce, if you like.

Freezing and defrosting guidelines

Freeze filling only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pie recipes

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