Pastel with Vegetables and Beef Filling Recipes
Pastel cakes are one of the processed foods that are very popular with the public. It is easy to carry, tastes good and has high nutrition, making it a food on the go.
This pastel is actually not an authentic Indonesian dish, but comes from Brazil and Portugal which of course has a different content from local pastels and is mostly made in Indonesia. Pastels are divided into 2 types, namely wet pastels and dry pastels, where dry pastels are usually filled with shredded, while wet pastels use vegetables, eggs and fresh meat.
Pastel taste depends on the filling which determines the taste, some are salty, savory, sweet.
Then what about how to make it, easy or difficult?
Well, this time we will discuss the procedures for making wet pastries with carrots, potatoes and beef.
Ingredients for making pastel shells:
* 250 g of wheat flour
* 150 ml of water
* 50g of butter
* Cooking oil for frying
* 1 egg
* Salt to taste
Ingredients for pastel filling:
* 200 g minced beef
* 1 tablespoon tapioca flour
* 60g of peas
* 60g of potatoes
* 50g carrots
* 3 cloves of garlic
* 3 cloves of red onion
* salt to taste
* ground pepper to taste
Making pastel skins:
* Sift flour with salt, add eggs, and beat until blended.
* Then knead the pastel dough and add water and butter, then knead the pastel skin mixture again until it becomes smooth, then set aside.
Making pastel filling:
* Finely chopped shallots and garlic, then saute until fragrant.
* Enter the vegetables, don't forget to give a little water and add the minced meat, then add pepper and salt to taste.
* Dissolve tapioca flour with a little water to thicken the contents of the dough.
* Put the diluted tapioca flour, cook until cooked, then set aside.
Make a pastry:
* Grind the dough skin until it is thin, use a mold to shape it into a round
* Put the contents of the pastel into the skin, cover the dough, fold at the ends we make a shape like a shell
* Fry the patties using low heat. Fry until golden brown.
* Remove, the pastel is ready to be served.
Pastel taste depends on the filling which determines the taste, some are salty, savory, sweet.
Then what about how to make it, easy or difficult?
Well, this time we will discuss the procedures for making wet pastries with carrots, potatoes and beef.
Ingredients for making pastel shells:
* 250 g of wheat flour
* 150 ml of water
* 50g of butter
* Cooking oil for frying
* 1 egg
* Salt to taste
Ingredients for pastel filling:
* 200 g minced beef
* 1 tablespoon tapioca flour
* 60g of peas
* 60g of potatoes
* 50g carrots
* 3 cloves of garlic
* 3 cloves of red onion
* salt to taste
* ground pepper to taste
Making pastel skins:
* Sift flour with salt, add eggs, and beat until blended.
* Then knead the pastel dough and add water and butter, then knead the pastel skin mixture again until it becomes smooth, then set aside.
Making pastel filling:
* Finely chopped shallots and garlic, then saute until fragrant.
* Enter the vegetables, don't forget to give a little water and add the minced meat, then add pepper and salt to taste.
* Dissolve tapioca flour with a little water to thicken the contents of the dough.
* Put the diluted tapioca flour, cook until cooked, then set aside.
Make a pastry:
* Grind the dough skin until it is thin, use a mold to shape it into a round
* Put the contents of the pastel into the skin, cover the dough, fold at the ends we make a shape like a shell
* Fry the patties using low heat. Fry until golden brown.
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