Recipes · Indonesian · Snacks

Pastel (Indonesian Fried Vegetable and Chicken Pastries)

One serving has 419 kcal and 15 g protein, and at least a fifth of a woman's daily need of selenium (55%), vitamin K (48%), riboflavin (39%), niacin (38%), thiamin (36%) and vitamin A (36%). Ready in 100 minutes.

• Preparation: 60 min
• Cooking: 40 min
• Makes: 1 serving (194 g)
• Difficulty: Medium
• Contains: dairy, egg, gluten, poultry

Ingredients

• 40 g Plain flour
• 8 g Margarine
• 8 g Egg, beaten, for the dough
• 13 g Water
• 0.5 g Salt
• 25 g Eggs, for the filling
• 4 g Glass noodles (bean thread), dry
• 20 g Potato, diced
• 15 g Carrot, diced
• 2 g Vegetable oil, for the filling
• 5 g Shallots, finely chopped
• 2 g Garlic, finely chopped
• 25 g Chicken breast, finely diced
• 10 g Cabbage, finely shredded
• 3 g Spring onion, sliced
• 0.5 g Sugar
• 0.15 g White pepper
• 8 g Vegetable oil, for frying (the amount absorbed)
• 5 g Bird's-eye chillies, to serve

Method

1. Makes 18 pastries, 6 servings of three; the amounts are for one serving, so multiply every ingredient by 6. For the dough, rub the margarine into the flour with a pinch of the salt, add the egg for the dough and enough of the water to knead it into a smooth, soft dough that doesn't stick. Cover and rest it for 30 minutes.
2. Boil the eggs for the filling for 10 minutes, cool them in cold water, peel them and cut each into 6 wedges. Soak the glass noodles in hot water for 5 minutes, drain and cut them into short lengths. Simmer the potato and carrot for 5 minutes until just tender and drain.
3. Heat the oil for the filling in a wok and fry the shallots and garlic for 2 minutes until fragrant. Add the chicken and stir-fry for 3 minutes, then add the potato, carrot, cabbage, noodles and spring onion and season with the rest of the salt, the sugar and the white pepper. Cook for 3 minutes until dry, then leave to cool.
4. Roll the dough out thinly, about 2 mm, and cut 10 cm rounds, rerolling the scraps, to make 18. Put a spoonful of filling and a wedge of egg on each round, fold it into a half-moon, press the edges together and pinch and twist them into a rope to seal.
5. Heat the oil for frying, about 4 cm deep, to 170 °C (340 °F) and fry the pastries a few at a time for 4-5 minutes, turning, until golden and blistered. Drain on kitchen paper and serve warm, with the bird's-eye chillies to bite between mouthfuls.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.

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