PASTEL

Pastel is crispy Indonesian pastry.

Pastel is another popular snack  in Indonesia. I grew up eating Pastel Goreng.

This is one of my favorite Indonesian pastries snack, crispy pastry filled with vegetable, egg, bean threads vermicelli & chopped meat or chicken.

PASTEL

PASTEL
©2014 Liza W. Widjaja

Ingredient for Wrapper or Skin:

375 gram flour

1/2 cup of hot water

100 ml vegetable oil

1 ounce margarine

1/2 tablespoon salt

Direction:

Combine the vegetable oil, hot water, margarine & salt.

Stir well until the margarine is completely melted.

When it is not too hot add the flour & fold it until it become a dough.

You may add flour if it is too soft

Roll the dough into 1/4cm then cut into a cylinder.

PASTEL

PASTEL
©2014 Liza W. Widjaja

Filling :

1 cloves garlic

1 medium onion chopped

1 cup diced cooked carrots

1 cup diced boiled potato

1/4 cup frozen peas

11/2 cup diced cooked chicken

1/2 cup Bean threads vermicelli (so un) boiled

2 hard boiled eggs finally thin sliced

1/2 teaspoon white pepper

1 teaspoon sugar

1/2 teaspoon salt

oil for fry

PASTEL

PASTEL
©2014 Liza W. Widjaja

Direction:

Saute garlic & onion in vegetable oil until fragrant. Add carrots, peas, chicken & bean thread vermicelli. combine well. Stir until cooked.

Finishing:

Take one pastry & place a spoonful of filling in the center.

Fold  the seam & press the end. To seal use a fork to tighter it or if you use your finger just twist little by little.

Heat the oil fry the pastry until golden brown on each side. Place the fried pastry on the parchment paper to drain the oil. Serve warm just like that eat with chili sauce or bird’s eye chili.

Pastel is great as a snack also as a side dish.

PASTEL

PASTEL
©2014 Liza W. Widjaja

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