How to Prepare Super Quick Homemade Pastel (Indonesian Vegetarian Fried Puff)

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Homemade Pastel (Indonesian Vegetarian Fried Puff). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pastel (Indonesian Vegetarian Fried Puff), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastel (Indonesian Vegetarian Fried Puff) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pastel (Indonesian Vegetarian Fried Puff) is Serves 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pastel (Indonesian Vegetarian Fried Puff) estimated approx 1 hour 30 minutes.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Pastel (Indonesian Vegetarian Fried Puff) using 19 ingredients and 16 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Pastel (Indonesian Vegetarian Fried Puff):

1. The filling:
2. 3 tbsp peanut oil
3. 3 carrots, cut into cubes (0.5 cm X 0.5 cm)
4. 3 potatoes, cut into cubes (0.5 X 0.5 cm)
5. 50 g dried rice vermicelli, soak in cold water until soft, and cut into shorter lengths using kitchen scissors
6. 5 garlic, mince
7. 1 big brown onion, mince
8. 1/2 tsp pepper
9. 1 tbsp vegetable seasoning
10. to taste Salt
11. 1 cup water
12. 1 tsp sugar
13. 4 hard - boiled eggs, cut into 6
14. Indonesian puff pastry:
15. 500 g all-purpose flour
16. 2 eggs
17. 100 ml peanut or vegetable oil
18. 30 g butter / margarine
19. 100 ml ice water

Steps to make to make Pastel (Indonesian Vegetarian Fried Puff)

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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