Classic Closed Pastel Recipe

Ingredients

Potatoes, steamed and mashed - 300 grams
Powdered milk - 1 tbsp
Egg yolk - 1 egg
Salt - 1/4 tsp
Pepper powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Cheddar cheese, grated - 50 grams
Egg yolk, for greasing - 1 egg
Material contents:
Ground beef - 150 grams
Onion, finely chopped - 1/2 piece
Garlic, finely chopped - 2 cloves
Imported carrots, diced - 100 grams
Peas - 50 grams
Sweet corn flakes - 50 grams
Soun, brew and drain - 50 grams
Salt - 1 tsp
Pepper powder - 1/4 tsp
Sugar - 1/2 tsp
Nutmeg powder - 1/4 tsp
Beef broth - 100 ml
Oil for frying - 2 tbsp
Buy ingredients and cooking utensils

Plans

Saute garlic and onion until fragrant. Add ground beef, stir until it changes color. Add carrots, peas, and corn, stir until evenly distributed. Add salt, pepper powder, sugar, and nutmeg powder. Stir well. Add beef broth. Cook until absorbed. Add sound. Stir well. Set aside.
1. Mix the potatoes, milk powder, salt, pepper powder, nutmeg powder, egg yolk, and grated cheese. Stir until smooth and set aside.
1. If you don't have a potato masher, you can use a blender to mash the potatoes.

How long does it take to bake pastel lids?

Brush with margarine or egg yolk so that the yellow surface is appetizing when cooked. Bake for 25 minutes or if you want it drier, you can bake a bit longer. Remove pastels.

What is pastel lid?

KOMPAS.com - Pastel lids are a dish of processed potatoes that are finely ground and then served with various contents. The filling for pastel lids usually consists of vermicelli, ground beef, diced chicken, ear mushrooms, and various other vegetables.