Malaysian Fusion · Bakes & Casseroles · Party & Sharing · Snacks & Appetisers · Kampung Classics
Cheesy Chicken Rendang Quiche
Mini quiches baked in a muffin tray: flaky Anchor Butter pastry filled with homemade chicken rendang and topped with Perfect Italiano Perfect Bakes for a Raya-worthy fusion bake.
- Cooking time
- 150 min
- Servings
- 12 pax
- Difficulty
- Intermediate
What you’ll need
Ingredients
Serves 12
- 2 1/2 cups plain flour
- 225g Anchor Butter Unsalted, cold, plus extra for greasing
- 7 tbsp iced water
- 1/2 tsp salt
- 150g Perfect Italiano Perfect Bakes
- 800g chicken, cut into small pieces
- 1 cup coconut milk
- 10 dried chillies, washed, boiled and blended
- 8 shallots, blended
- 4 cloves garlic, blended
- 2 candlenuts, blended
- 1 inch ginger, blended
- 1 inch galangal, blended
- 2 stalks lemongrass, blended
- 2 tbsp kerisik (toasted grated coconut)
- 3 kaffir lime leaves, torn
- Salt and brown sugar, to taste
- 2 tbsp cooking oil
- 1 egg yolk, for glazing
Step by step
Method
- 1
Make the pastry: put the flour, cold Anchor Butter Unsalted, iced water and salt in a food processor and pulse until it just comes together (do not over-work it). Knead briefly into a dough that does not stick to your hands. Wrap in cling film and chill in the fridge for 30 minutes.
- 2
Meanwhile, make the rendang: heat 2 tbsp oil in a wok and saute the blended ingredients until fragrant. Add the chicken and coconut milk and cook until fairly tender. Add the kerisik, kaffir lime leaves, and salt and brown sugar to taste. Cook until everything is fully cooked, then set aside to cool.
- 3
Grease a muffin tray with Anchor Butter Unsalted.
- 4
Take the dough out of the fridge and roll it out to your desired thickness. Cut the pastry to fit the muffin tray cups, press into the cups and neaten the edges.
- 5
Fill each pastry cup with chicken rendang, then cut a pastry disc and place it over the top of each quiche.
- 6
Brush the tops with egg yolk and sprinkle with Perfect Italiano Perfect Bakes. Bake in an oven preheated to 180C for 40-50 minutes, or until golden brown.
Keep cooking
