Rendang Spiced Beef and Egg Brunch Parcel
A Malaysian-French brunch original, spiced rendang beef mince and a soft-baked egg wrapped together in buttery puff pastry so the Malaysian spice depth and the French pastry technique produce a brunch parcel where the runny egg yolk breaks into the spiced filling when cut.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 2 small shallots, grate 2 garlic cloves and 0.5 thumb ginger, finely mince 1 lemongrass stalk. Cut each puff pastry sheet into a 20cm square. Measure out ground coriander, cumin, turmeric, cinnamon, and chilli flakes. Have 2 eggs ready for filling and 2 beaten eggs for wash.
Saute
Heat 2 tbsp oil in a large frying pan over medium-high heat. Add shallots, cook 2–3 minutes until softened. Stir in garlic, lemongrass, and ginger for 1 minute until fragrant. Add 300g beef mince, cook 5–6 minutes breaking it up, until browned and liquid evaporates.
Build
Reduce heat to low. Add all spices, 2 tsp coconut sugar, and 2 tsp soy sauce to the beef. Stir 1–2 minutes until the mixture is dry and fragrant. Remove from heat and cool 5 minutes on the tray.
Wrap
Lay each pastry square on separate sections of a lined baking tray. Spoon cooled beef mixture into the centre of each, leaving a 5cm border. Make a well in the beef centre of each and crack 1 whole egg directly into each well. Fold opposite pastry sides over, pressing to seal, then fold remaining sides to create 2 parcels. Press all edges firmly.
Bake
Brush both parcels all over with beaten egg and score the tops lightly. Bake at 200°C for 22–25 minutes until the pastry is deep golden and puffed. Rest 2 minutes until the eggs are set but the yolks remain soft.
Plate
Scatter 10g fresh coriander over both parcels. Serve immediately with 2 tbsp sambal oelek and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.