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Curry Pastel

Curry Pastel
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Servings - Prep Time - Cook Time -
Ingredients

INGREDIENTS 1

  • 500 grams of BOLA MERAH Wheat Flour
  • 8 grams of salt
  • 10 grams of sugar
  • 1 egg
  • 200 grams of water
  • 30 grams of Margarine

INGREDIENTS 2

  • 200 grams of BOLA MERAH Wheat Flour
  • 300 grams of Margarine
  • Stuffing Material

FILLING INGREDIENTS

  • 500 grams of Chicken Meat (diced)
  • 200 grams of potato (diced)
  • 10 grams of Instant Curry Seasoning
  • 5 grams of Pepper Powder
  • 10 grams of salt
  • 20 grams of sugar
  • 250 grams of thick coconut milk, 30 grams of oil
How to Make

HOW TO MAKE DOUGH

  • Mix and stir all ingredients by hand in a bowl until they become lumpy.
  • Press - press the dough until it is elastic and the ingredients are evenly blended.
  • Cut the dough weighing 30 grams, make it round and rest.
  • For skin 2, mix all ingredients until blended, cut the dough weighing 20 grams, round it and set aside.
  • Flatten the dough 1 fill with the skin dough 2, close the ends. Fill all shell 1 with shell 2.
  • Roll dough, roll back.
  • Do it until the dough is all on the roll.
  • Thin the dough, fill it with stuffing ingredients, glue it at the edges.
  • Twist the sides of the dough until it is tight. Fry the pastels until they are golden brown.

 

HOW TO MAKE FILLING

  • Heat the cooking oil, add the chicken, stir until it changes color.
  • Add the potatoes and other spices, stirring constantly until blended.
  • Pour the coconut milk, cook until the meat and potatoes are tender / until the coconut milk runs out.
  • Cool and ready to use.
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