Resep Pastel Isi Ayam

Instructions

1. Make the Skin: In a bowl, sift together the flour and salt. Add margarine then stir until the mixture is crumbly. Pour in warm water little by little, while continuing to stir the mixture until it forms a lump. Roll the dough thinly then mold it into a palm-sized round shape. Set aside
2. Heat oil, saute onions, garlic and shallots until fragrant.
3. Add chicken meat, stir until smooth.
4. Add carrots, potatoes, sugar, salt, pepper and nutmeg. Add just a little water then stir until evenly mixed. Adjust the taste.
5. Lastly, add the celery. Stir then lift. Cool.
6. Take one pastel shell, add enough filling, and fold the pastel into a semi-circle shape. Massage the edges so they stick and then shape the edges.
7. Heat a lot of oil over medium heat. Fry the pastels in hot oil until cooked and golden brown. Lift and drain.
8. Ready to be served.
9. 1. Sift the flour and salt together first using a Cyprus Flour Sifter (See Lazada DISCOUNT), so that the resulting pastel skin is smooth and not lumpy. 2. You don't need to worry about tearing the pastel skin, as long as you roll the dough smooth. 3. Use medium heat and make sure that when frying the pastels, the oil is really hot. 4. No need to flip the pastel often, just douse it with cooking oil.