Eggless Crispy Pastels

Ingredients

• 250gr triangular flour (medium prot)
• 40gr margarine + 30 gr cooking oil, melt, pour into flour while still hot
• 1/4 tsp salt
• 100 – 125 gr room temperature water (adjust it, don't make it too soft)

Stuffing

• 2 Packs of Fried Indomie
• 3 pieces of sausage cut into small pieces
• 2 cloves of crushed garlic
• Salt + chili sauce to taste

How to make

• 1. Stuffing: Boil Indomie until soft, drain. Saute garlic and sausage until fragrant, add indomie that has been boiled and seasonings, mix well. I added a little salt and chili sauce so that the taste was a little sharp (because it's for stuffing if you don't have a tasteless seasoning ).
• 2. Skin: Mix all ingredients well, knead lightly until you can make lumps.
• 3. Let stand 30 minutes to make it more flexible, divide into 10 parts by weight of kurleb (@40gr) or according to taste.
• 4. Take one part of the dough skin, then roll it flat, fill it with stuffing, close and press the edges then twist.
• 5. Fry on medium heat, add it when the oil is hot, while pouring oil so that the skin breaks.

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