Chicken Stuffed Pastel Recipe

Ingredients

• Medium protein flour - 200 grams
• Salt - 1/2 tsp
• Margarine - 2 tbsp
• Warm water - 70 ml
• Material contents:
• Chicken breast, boiled and cut into small cubes - 200 grams
• Carrots, boiled and cut into small cubes - 1 piece
• Potatoes, cut into small cubes and boiled until tender - 1 piece
• Celery leaves, finely chopped - 2 stalks
• Onion, finely chopped - 1/2 grain
• Garlic, minced - 1 clove
• Shallots, puree - 2 grains
• Sugar - 1 tsp
• Salt - 1 tsp
• Pepper powder - 1/2 tsp
• Nutmeg powder - 1/4 tsp
• Eggs, boiled then peeled and split into 6 parts - 2 eggs
• Enough water
• Oil for frying - to taste
• See Mother's Recipe Version

Plans

• Making the Skin: In a bowl, sift the flour and salt. Add margarine and stir until the dough is grainy. Pour in the warm water little by little, while continuing to stir the dough until it becomes lumpy. Roll out the dough thinly and then mold it into a round shape the size of the palm of your hand. set aside
• Heat the oil, saute the onions, garlic and shallots until fragrant.
• Add chicken, stir until smooth.
• Add carrots, potatoes, sugar, salt, pepper and nutmeg. Add a little water and stir until evenly distributed. Adjust the taste.
• Finally, add the celery. Stir then lift. Chill.
• Take one pastel shell, fill it with enough filling, and fold the pastel into a semi-circle. Massage the edges so that they stick and then thread the edges.
• Heat plenty of oil over medium heat. Fry pastels in hot oil until cooked and golden brown. Lift and drain.
• Ready to be served.
• 1. Sift the flour and salt together first using a Cyprus Flour Sieve (see Lazada DISKON), so that the resulting pastel skin can be smooth and not lumpy.

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