In my country this fried pastry called “Pastel Goreng”
Pastel goreng or fried puff pastry is one of the famous Indonesian snack. It’s a type of savory and deep fried snack.
This fried pastry looks similar to an empanadas, Puerto Rican pasteles, English pasties, or Malaysian curry puff.
Which makes it different maybe from the filling and taste.
I like the Malaysian curry puff, but for me the Indonesian version of fried puff is much better.The filling is lighter then curry puffs because they don’t use too much herbs and spices on it. Also, you can use whatever you want for the filling.
You can make it as a vegetarian or non-vegetarian. Most common filling in Indonesia is using vermicelli mixed vegetables and a sliced of hard boiled eggs. But of course you can put veggies and chicken or even only vegetables such as carrot, potatoes, celery and mixed it with vermicelli only without meat.
This snack is good for family time, parties, snacking, or even for potluck ideas.
Usually you can eat it as is, or
along with spicy peanut sauce or with a bite of fresh chili ?
Well in this recipe, for the filling I use based of what I have in my fridge. So for the filling, it might be vary.
Give it try, this fried pastry is really appetizing.
So here is the recipe.
- For the filling:
- Cooked vermicelli
- Boiled potatoes (finely chopped)
- Chopped carrot (I don’t)
- Chopped celery
- Chopped onion or shallots
- Chopped green onion
- Garlic powder
- Chicken powder
- to taste Salt
- Sliced of hard boiled egg
- For the Pastry:
- 200 g flour
- 75 g butter
- 50 ml cold water
- 1 egg white
- 1/4 tsp salt
- 1/4 tsp sugar
- Oil for frying
For the filling: Heat up the oil and fry the onion until fragrant.
Add celery, keep sauted until the celery is done.
Add the potatoes and vermicelli. Then season with, garlic, pepper, nutmeg, chicken powder, sugar, and salt.
Mixed well and cooked through. Last one sprinkle with green onion. Mix well, taste it, and leave aside to cool
For the Pastry: I am using a stand mixer. Mixed the flour, sugar, salt, and butter until butter is no longer bigger than peas.
Slowly add white egg. Then add water little by little. Until the Pastry smooth and ready to rolls.
Take it out from the mixer bowl. Knead well and roll up in to a ball shape, cover with a cling wrap and let it rest for at least 1/2 hour.
Roll the dough into 1/4cm thin and cut into a cylinder. You can rolling use rolling pin or pasta roller machine.
To finishing: Take one pastry and place a spoonful of filling in the center. Add one sliced of hard boiled egg, fold it, seam and press the end to seal. Use a fork to tighter it or you can twist it. (Mine I use the pastry mold, and I brushed the edges with egg white to seal it)
Heat the oil. Fry the pastry until golden brown on each side.
Place fried pastry on a parchment paper to drain the oil.
Served warm along with spicy peanut dipping sauce or with fresh Thai chili ? Enjoy ?
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