Vegetable Filled Pastel And What Are Pastels

What are Pastels?

Recipe for soft wet pastels 250 grams of flour. 1 egg. 50 grams of margarine. tsp salt. 75 ml of water. enough cooking oil, for frying.

What Are Vegetable Pastels?

Pastel is a fried food with a variety of fillings. One of the pastel variants that is quite easy and simple to make is vegetable stuffed pastel. The crunchy pastel skin combined with the savory vegetable filling makes anyone who eats it will definitely be addicted.

Steps to Make Pastels?

How to make the skin: mix flour, salt, and chicken stock powder. Add margarine and stir until crumbly. add eggs and ice water. thinly roll the dough using a noodle mill. cut into rounds with a ring diameter of 12 cm. put the stuffing and put a piece of salted egg. heat the oil then add the pastels.

Where Do Pastels Come From?

Pastel turned out to be from the Mediterranean, Middle East, and India. Long before that, this food was eaten by the Moors during the Crusades in Europe and was known as empanadas. This food was present in Indonesia when the Portuguese and Spanish came to colonize northern Indonesia and the Philippines.

Leather

250gr all-purpose flour
1 egg
50gr margarine
1/2 tsp salt
1/2 tsp sugar
50ml water

Stuffing Ingredients

1 potato, diced
2 carrots, diced
1 scallion, sliced
1 celery leaf, sliced (I skipped)
3 red onions, chopped
3 garlic, chopped
1/2 tsp salt
2 tsp sugar
1/4 tsp pepper powder
1/2 tsp flavoring (I use mushroom stock)
10 tbsp water
4 tbsp cooking oil
3 eggs, boiled, cut into 6 . each

Skin Way

• Mix the flour, eggs, margarine, salt and sugar, then add water little by little while kneading until smooth, round the dough 23 g each (I'm about 20 gr, double for a round shape).

How to Fill

• Heat the Cooking Oil, Sauté the Shallots And Garlic Until Fragrant, Then Add The Carrots And Potatoes, Stir, Add Salt, Sugar, Pepper, Flavor And Water, Cook On A Low Fire Until It's Slightly Cooked, Add Shallots &Amp; Celery (Skip my celery), Cook until done, set aside.

Solution (I With Round Shape)

• Take 1 dough skin, roll it thinly in a circle, give the stuffing and egg slices, take 1 more dough, roll it thinly in a circle, then close it, and twist it into a spiral. Fry in plenty of oil, until golden brown.