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How To Make Fried Pastel Puff

Fried Pastel Puff



INGREDIENTS

For the fillings:
  • 100 gr chicken, minced
  • 3 tbsp cooking oil
  • 2 carrots, cut into cubes (0.5 x 0.5 cm)
  • 2 potatoes, cut into cubes (0.5 x 0.5 cm)
  • 30 gr rice vermicelli, soak in cold water until soft and cut into shorter length using kitchen scissors
  • 5 green onions, minced
  • 5 garlic, minced
  • 2 shallots, minced
  • 1/2 large onion, minced
  • 1/2 tsp pepper
  • 1 tbsp sesame oil
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp sweet soy sauce
  • Salt, to taste
  • water (about 50 to 100 ml)
  • 3 hard boiled eggs, cut each into 8
puff pastry (half the recipe):
  • 375 gr  all purpose flour
  • 1 egg, beaten
  • 1/2 tsp salt
  • 75 gr butter, in room temperature
  • 100 ml water

INSTRUCTIONS
  1. Heat a wok with cooking oil
  2. Add garlic, shallots, and large onion, stir fry until fragrant and the large onion turn into translucent color
  3. Add minced chicken, stir until the chicken turn into white
  4. Add carrots, potatoes and all seasonings (pepper, sesame oil, fish sauce, soy sauce, sweet soy sauce and salt and mix well. Add water to cook carrot and potatoes (the amount of water will depend on how long you need to cook the vegetables). Cook until the vegetables are thoroughly cooked and the mixture is really dry (wet mixture might tear the dough)
  5. Add rice vermicelli and green onions and continue cooking for about 1 minute or until rice vermicelli is soft and thoroughly cooked. Turn off the heat
  6. Set aside the fillings
  7. Add flour, salt and egg into a large bowl and mix well with a wooden spatula
  8. Add butter to the mixture and stir until the crumbly
  9. Add water in 4 additions, stir to mix water with the dough in each addition
  10. When the dough has come together, transfer the dough into the kitchen top or silicone mat and knead for about 5 minutes until dough is elastic
  11. Transfer to a bowl and cover with a cling wrap. Refrigerate for 30 minutes
  12. Divide the dough into 30 gr each (make 18 balls),  roll into a ball and arrange in a large tray. Cover with cling wrap or a clean cloth and refrigerate again for another 30 minutes
  13. To wrap and pleat: take one dough and roll it (use a rolling pin) into a thin circle
  14. Put 1 tbsp of the fillings in the center of the dough, add 1 slice of egg on top of it, then fold to make a half circle shape
  15. Pull and pinch edges to seal
  16. Pleat the edges (repeatedly pull and pinch the edges to seal)
  17. Put each puff into a floured tray or line the tray with parchment paper or tea towel. Refrigerate at least 2 hours
  18. Heat a pan with oil to deep fry the dough and turn to low heat once it is hot enough
  19. Deep fry the pastel dough in batches. Scoop hot oil on top of the dough during frying process to create bubble effects on the dough (the dough will be more crispy too). Fry until both sides are golden brown. Remove from heat
  20. Let the puffs cool for few minutes as they will get crispier when it’s not too hot and serve with chili padi or chili sauce



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