Pastel goreng or chicken and vegetables fried puff pastry is one of the very famous Indonesian snack. It’s a savory snack that I love so much since I was a little girl. I actually like savory snacks better than sweet snack like cakes or donuts. My favorite Indonesian snacks are risoles, pastel goreng, kroket, and lumpia goreng. Although I already made some them many times, but I was always too lazy to document the recipes and to take pictures. Well, maybe next time I’ll encourage myself to write down the recipes and post them in here (most of the time, I don’t cook based on recipes or do any kinds of measurement for the ingredients that I use, I just use my feeling when adding herbs and spices ).
The same thing now happen to my son as he likes savory snacks better than sweet cakes. Pastel goreng is his number one favorite snack that we can’t get in Singapore. Yes, there is Malaysian curry puff in Singapore which resembles pastel goreng and we can find it easily at the malls or wet market, but none of us likes curry, so we never buy curry puff in here. To us, the Indonesian version of fried puff is much better because that was what we ate since we were little and we are very used to the taste (the same thing might apply to curry puff lover). The filling is also very light with not much herbs and spices and sometimes I just add salt without any sauce to the chicken and vegetables mixture (but for this recipe I added soy sauce, fish sauce, and sesame oil too, but you can always add only salt).
For the filling, you can use whatever you want to and whatever is left in your fridge. You can make it vegetarian version by using carrots, potatoes, green beans, rice vermicelli, and spring onion only. You can substitute the chicken with beef or sausages, etc. Hard boiled eggs are very common to use as fillings, but my son usually would leave the egg on the plate so I didn’t bother to add any eggs for the fillings.
My mom would always say that one of the criteria of good fried puff skin is when you can see small transparent bubbles in the skin after it’s being fried, and this is what we call in Bahasa Indonesia as “ngeprul”. (see the picture below).
This recipe was inspired by Nikmatul Rosidah youtube channel and I love her videos so much (I did some modification so the steps and outcome weren’t exactly the same). Her recipes are easy to understand and the steps are clear. In fact, I learnt how to pleat the edges of the fried puff by watching her video. I had watched several videos before with no luck in making nice pleats, and her video was the only one that worked for me…………………….
By the way, I only made half of the recipe because I didn’t want to freeze the leftover dough (plus, I had time to make a fresh dough). The fillings is for 1 recipe, so I refrigerate half of it and made a new dough the following day.
Now, let’s make this delicious snack that goes well with a cup of hot tea in the afternoon……………….
For the fillings:
- 100 gr chicken, minced
- 3 carrots, cut into cubes (0.5 x 0.5 cm)
- 1 potato, cut into cubes (0.5 x 0.5 cm)
- 5 garlic, minced
- 2 shallots, minced
- 1/2 large onion, minced
- 1 tsp salt
- 1 tsp sesame oil
- 1 tsp fish sauce
- 1 tsp soy sauce
- 2 tbsp olive oil
- water (about 10 to 20 ml)
- Heat a wok with 2 tbsp of olive oil
- Add garlic, shallots, and large onion, stir fry until fragrant and the large onion turn into translucent color
- Add minced chicken, stir until the chicken turn into white
- Add salt, sesame oil, fish sauce, and soy sauce
- Add carrots and potatoes, mix all ingredients and add 10 to 20 ml of 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)
- Set aside the fillings
Ingredients for the puff pastry (half the recipe):
- 200 gr all purpose flour
- 87.5 gr unsalted butter, cubes and put in freezer for 30 minutes
- 87.5 ml very cold water
- 1/4 tsp salt
Method (using food processor):
- Prepare the food processor with the steel blade assembled
- Add flour, salt, and cold butter into the bowl of the food processor
- Pulse several times until butter is no longer bigger than peas
- Press pulse again while slowly adding the water through the feed tube (should take about 4 to 5 seconds), then stop to check the dough
- The dough should come together as crumbs and stick together when you press it with your fingers. If not, pulse 2 times, stop, and check again
- Transfer the dough to a plate, smear using the heel of the hand to distribute the fat, then bring the dough together, roll to make a ball, then flatten the dough to make a disk shape
- Cover with cling wrap and put in the freezer for 30 to 45 minutes. Chilling the dough will make the dough easier to shape. Do not take out the dough from the freezer in less than 30 minutes as I did , because it will be easily tear
- Cut the dough into 8 (don’t cut the dough into more than 8 because it will be too thin and again, will crack easily when you shape the dough, and yes, I said this because I made this mistake too)
- Put half of the dough back to the freezer (I also learn from experience that it’s easier to work with cold dough, and as I needed time to roll and add filling and finally wrap it, it was better to keep half of the dough back to the freezer)
- Take one dough, make into a ball, then flatten with the palm of your hand
- Roll into 10 cm diameter round shape (don’t worry if you can’t make nice round shape, you can always use scissors to cut the dough into nice shape later
- Put 1 tbsp of the fillings in the center of the dough, then fold to make a half circle shape
- Pull and pinch edges to seal, and if necessary, shape the edges to make a nice round shape with scissors
- Pleat the edges (repeatedly pull and pinch the edges to seal)
- Put each puff into a floured tray
- Deep fried until both sides are golden brown
- 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