Pastel goreng yang renyah (Indonesian style vegetables crunchy pastry)

Still with Indonesian (kue) snack "parade" (^,^)
My today post now Pastel Goreng. Pastel is also part of traditional Indonesian snack which influenced by European cuisine. Pastel literally mean pastry and goreng is Fried in Indonesian language. So it is crunchy fried pastry, traditionally filled with vegetables e.g carrots, potatoes, green bean, onion and we put hard boiled egg (slice) in the middle. 
Now days, many filling variant such as rice noodle, etc.. but I prefer traditional one.
It served and eaten with fresh birdeye chilly or some region serve with pickles.

Frankly speaking I wouldn't make this snack when I was in my homeland... Many Kue seller with various and mouthwatering of Indonesian traditional snack along alley or streets. Start from street stall until big famous bakery shop.... Oooh how I miss my homeland now...

 And for you who want to experience this kue Pastel goreng, you can try it in your kitchen...


Check category Indonesian Snack (jajan pasar/ kue) for more Indonesian Kueh or snack.

For filling:

• 2~3 hard-boiled eggs, slice into a wedge (each egg become 6 wedges), set aside
• 100 gr chicken breast (no fat, boneless, skinless), minced
• 2 medium carrot, cut into small chunk
• 1 medium potato (about 100 gr), cut into small chunk
• about 50 gr green bean, finely slice
• about 2 green onion, finely sliced
• celery, finely chopped
• 10 shallot, finely slice
• 5 big clove garlic, bruised and finely slice
• pepper powder about 1 tsp or to taste
• salt to taste
• pinch of sugar
• about 2 Tbsp butter for sauteing

Heat butter in a wok, saute minced chicken until change in color, stir in shallot and garlic, continue to saute until fragrant and slightly brown in color. Sir in carrot chunk, potato, and green bean, stir fry for few minutes, add about a half cup of water, cover wok with a lid and let vegetables soft and absorb the water for few minutes. Then stir in green onion and celery. Seasoning with salt, sugar, and pepper, check the taste. Turn off the heat and let filling cool to room temperature.

For pastry skin:

• 350 gr all-purpose flour
• 50 gr tapioca starch
• 70 gr butter, melted
• 1/2 tsp salt
• 155 ml of warm water 
• Oil for deep fry

Mix all flour and salt, make a hole in the middle, slowly add melted butter and warm water into it. And slowly mix the liquid with the flour start from middle until form a dough. Start to knead until it smooth and no longer sticky in your fingers. Shape into a ball and let it rest for about 30 minutes.

Divide the dough into 15 to 18 smaller balls (depending how big you want your pastel). Roll each ball with rolling pin. Fill with filling and put 1 egg slice, fold into half round and secure/ lock the edge as seen on my picture. Do to all dough.

Deep fry over medium heat until golden brown. Drain the oil excess.

Serve warm or room temperature.

BAHASA INDONESIA

Bahan isi:

• 2~3 telur rebus.  Iris menjadi 6 potong/ telur, sisihkan.
• 100 gr daging ayam tanpa tulang tanpa kulit, cacah halus
• 2 wortel ukuran sedang, potong kotak kecil
• 1 kentang ukuran sedang (kurleb 100 gr), potong kotak kecil
• kurleb 50 gr buncis, iris halus
• kurleb 2 daun bawang, iris halus
• seledri, iris halus
• 8 bawang merah, iris halus
• 5 bawang putih, geprak dan iris halus
• bubuk merica kurleb 1 sdt atau sesuai selera
• garam sesuai selera
• sejumput gula
• kurleb 2 sdm margarin untuk menumis

Panaskan margarin dan tumis ayam cincang hingga pucat, masukkan bawang merah dan bawang putih, tumis hingga layu dan wangi. masukkan semua sayuran, aduk rata. beri kurleb 1/2 cup air kaldu atau air biasa, tutup wajan dan biarkan sayuran lunak.

Masukkan daun bawang dan seledri, aduk rata. Bumbuhi dengan garam, gula dan bubuk merica. Cicipi rasanya. Angkat dari panas dan biarkan hingga uap panas hilang.

Bahan Kulit:

• 350 gram tepung terigu protein sedang 
• 50 gr tepung tapioka
• 1/2 sendok teh garam 
• 70 gram margarin, lelehkan 
• 150 ml air hangat 
• minyak untuk menggoreng

Campur tepung terigu, tapioka dan garam, aduk rata. Buat lubang ditengahnya dan masukkan bahan cair ke tenganya. Perlahan-lahan campur bahan cair dengan tepung hingga bisa di uleni. Uleni hingga halus dan tidak lengket ditangan. Bulatkan dan istirahatkan sekitar 30 menit.

Bagi adonan menjadi 15 atau 18 sesuai besar/ kecil ukuan pastel. Gilas dengan rolling pin. Isi dengan isian dan potongan telur. Lipat