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     Pastel Goreng
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Pastel Goreng


For the wrapper:

300 gr All purpose flour 1 tsp salt

185 gr butter (refrigerated)

6 tbsp water

For the filling:

2 lbs of chicken breast, boiled and cut into in of cubes

2 tbsp butter

1/2 Onion

6 cloves of shallots

2 hard boiled eggs (cut in cubes)

2 carrots (peeled and cut in cubes) <1>1 potatoes (peeled and cut in cubes)

1 bean thread (no need to cook, just put in a bowl and add hot boiling water. When bean thread looks soft, drain)

1/4 tsp of ground white pepper

salt to taste

1 tbsp of corn flour (maizena)


Put the all purpose flour and refrigerated butter in the chopper. Chop for 3 seconds then pulse. Chop again and pulse again. Repeat and add water as needed until it forms a dough.

If the dough is too soft, add more flour.

Roll the dough and until its thickness is about 2mm. Cut into cylinder shape with diameter of 12 cm.

Steam carrots and potatoes.

Chop garlic and onions. Stir fried together with butter until fragrant. Add carrot, chicken cubes, potatoes, eggs, bean thread.

Add salt and ground pepper to taste. Combine well.

Take one pastry and place a tablespoon of filling in the center. Fold into half, seam and press the end to seal the pastry. Use a fork to press the seam of twist the dough. Use you index finger and thumb by pulling and folding it inside little by little.
Pastel Goreng