Vermicelli Pastel

Stuffing Ingredients

• 200 grams of vermicelli
• 1 medium carrot, cut into 2
• 2 celery stalks, cut into 2
• 1 spring onion, cut into 2
• 1/4 tsp pepper powder
• To taste salt, sugar and powdered broth
• Enough cooking oil
• Enough water

Ground spices

• 3 cloves of red onion
• 2 cloves of garlic
• 3 hazelnuts
• Leather Material:
• 400 grams of medium protein flour
• 1 egg
• 100 grams of margarine
• 75-100 ml water
• 1/2 tsp salt

Step

• 1. Flush the vermicelli with hot water and soak until soft enough, remove and rinse again with cold water, then drain. Then cut it so it's not too long.
• 2. Saute ground spices and ground pepper until fragrant. Add carrots and a little water, cook until carrots are tender.
• 3. Enter the vermicelli, leeks + celery. Season with salt, a little sugar and powdered stock, mix well. Turn off the heat and set aside.
• 4. Make the skin: mix all ingredients and knead until smooth. Let the dough rest for 30 minutes.
• 5. Weigh the dough approximately 25 grams, then flatten it with a rolling pin.
• 6. Take 1 tablespoon of vermicelli then fold and glue, then twist.
• 7. Fry in hot oil until browned, remove and drain. Serve with your favorite sauce or use cayenne pepper, it's also delicious . Good luck

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