Pastel (Indonesian Vegetarian Fried Puff)

Name: Pastel (Indonesian Vegetarian Fried Puff)
Total time: 5400 s
Yield: Serves 6 servings
Cuisine: British
Ingredients: 3 tbsp peanut oil; 3 carrots, cut into cubes (0.5 cm X 0.5 cm); 3 potatoes, cut into cubes (0.5 X 0.5 cm); 50 g dried rice vermicelli, soak in cold water until soft, and cut into shorter lengths using kitchen scissors; 5 garlic, mince; 1 big brown onion, mince; 1/2 tsp pepper; 1 tbsp vegetable seasoning; to taste Salt; 1 cup water; 1 tsp sugar; 4 hard - boiled eggs, cut into 6; 500 g all-purpose flour; 2 eggs; 100 ml peanut or vegetable oil; 30 g butter / margarine; 100 ml ice water

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour 30 minutes

Serves 6 servings

The filling:
3 tbsppeanut oil
3carrots, cut into cubes (0.5 cm X 0.5 cm)
3potatoes, cut into cubes (0.5 X 0.5 cm)
50 gdried rice vermicelli, soak in cold water until soft, and cut into shorter lengths using kitchen scissors
5garlic, mince
1big brown onion, mince
1/2 tsppepper
1 tbspvegetable seasoning
to taste Salt
1 cupwater
1 tspsugar
4hard - boiled eggs, cut into 6
Indonesian puff pastry:
500 gall-purpose flour
2eggs
100 mlpeanut or vegetable oil
30 gbutter / margarine
100 mlice water

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Steps

1 hour 30 minutes

1

To make the filling:
Heat a wok with peanut oil. Add garlic and brown onion, stir fry until fragrant and the onion turns into a translucent colour.
2

Add carrots and potatoes and all the seasoning and mix well. Add the 1 cup of water to cook the carrots and potatoes (the amount of water can be more than 1 cup depend on how long you need to cook the vegetables). I like to cook until the vegetables are throughly cooked but some people like it al dente.
3

Add rice vermicelli and continue cooking for about 1 minutes or until rice vermicelli is soft and throughly cooked and the mixture is really dry
(We mixture might tear the dough). Turn off the heat.
4

Put the fillings mixture into a big bowl and let it cool until room temperature.
5

To make the puff pastry:
In a stand mixer, mix flour and butter / margarine until light crumble with the hook paddle. Slowly add oil and egg into the flour on a low setting. Add cold water and knead by your hand until all the dough just combine or until a ball start to form.
6

Cover the bowl and let it rest for 30 - 45 minutes in room temperature.
7

Replace the mixer paddle with the pasta roller. (I find it easier to use the pasta attachment on the KitchenAid to roll out the puff pastry)
8

Roll out a single portion of dough just thin enough to fit the pasta machine’s widest setting. Run each piece of dough through the pasta roller. Start with setting #1 and continue the process just until setting #2.
9

Use a circular cookie cutter to cut into ~4 inch circles.
10

To wrap the pastry and pleat:
Take 1 dough and put 1 tbsp of fillings in the center of the dough, and add 1 slice of egg on top of it, then fold to make a half - circle shape.
11

Pleat the edges (repeatedly pull and pinch the edges to seal).
12

Put each puff into a tray with parchment paper.
13

Heat the pan with oil (140ºC) and deep fry the pastel in batches. Scoop hot oil on top of the dough during the frying process to create bubble effect on the dough (the dough will be more crispy too). Fry until both sides are golden brown. Remove from heat.
14

Let the pastel puff cool for few minutes as they will get crispier when it’s not hot and serve with chilli padi.
15

Enjoy
16

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Santy Coy @chefsantycoy

on November 22, 2021 17:17

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!