Pastel Cake with Chicken and Vegetable
Pastel Cake with Chicken and Vegetable
This Pastel cake contains chicken and some vegetables such as carrots and potatoes with additional slices of boiled egg in it, making pastels a delicious and filling dish.
Especially eaten warm, really delicious. Pastels can be eaten immediately, dipped in chili sauce, or green cayenne pepper.
Prep time: 15mins
Cook time: 50mins
Total time: 1hour, 5mins
Serving: 10
Ingredients
- 200 grams Medium protein flour
- 1/2 tsp Salt
- 2 tbsp Margarine
- 70 ml of warm water
Filling:
- 200 grams Chicken breast meat, boil and cut into small cubes
- 1 Carrot, boil and cut into small cubes
- 1 Potato, cut into small cubes and boil until tender
- 2 stems of celery leaves, finely sliced
- 1/2 Onions, finely chopped
- 1 garlic cloves, puree
- 2 onions, puree
- 1 teaspoon sugar
- 1 tsp Salt
- 1/2 tsp Pepper powder
- 1/4 tsp Nutmeg powder
- 2 Eggs, boil then peel and divide into 6 parts
- Enough water
- Oil for sautéing - to taste
Instructions
Outer Layer:
- In one container, flour and salt. Add margarine and stir until the mixture is granulated. Pour warm water little by little, while continuing to stir until the mixture is lumpy. Thinly rub the mixture then print it into a palm-sized round shape. Set it aside
- Heat oil, saute onions, garlic, and shallots until fragrant.
- Add chicken meat, stir until smooth.
- Add carrots, potatoes, sugar, salt, pepper and nutmeg. Add just a little water and stir well. Adjust the taste.
- Finally, enter celery. Stir and lift. Cool it down.
- Take one pastel skin, fill it enough, and fold the pastel into a semicircle. Massage the edges so that they are attached and form the edges of the thread.
- Heat a lot of oil over medium heat. Fry pastel in hot oil until cooked and golden brown. Lift and drain.
- Ready to be served.
Tips:
- Sift the flour and salt together first, so that the pastel skin produced can be smooth and not crushed.
- Use medium heat and make sure when frying pastels, the oil is really hot.
- You don't need to flip pastels often, just pour them over with cooking oil.
Happy cooking and Enjoy!!
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