Ingredients:
Pastry Dough
– 500 gr flour
– 100 gr melted margarine
– 1 egg
– 250 ml coconut milk
– Salt
Directions:
– Panbroil the flour until it’s hot and dry enough, shift. Transfer into a bowl and make a hole in the middle. Let the flour until it’s warm.
– Boil coconut milk and stir well, stir the coconut milk now and then to keep it’s consistency . Turn off the heat and let it warm.
– Mix well the melted margarine, salt and egg. Pour into the hole in the warm flour, knead while pouring warm coconut milk bit by bit until a good consistency. Set aside for 15 minutes.
– Pastry dough is ready to be used.
Filling
– 250 gr carrot, diced
– 250 gr potato, diced
– 150 gr beef, boiled until tender, diced
– 250 ml beef broth
– 2 tbs Asian celery, sliced
– 7 shallot, sliced thinly
– 5 garlic, bruised and minced
– 3 tbs vegetable oil
– 2 tbs flour plus 1 tsp maizena diluted in some water
– Sliced of boiled egg (I used 4 eggs yield 20 parts)
Spices
– 1/2 tsp pepper powder
– 1/2 tsp nutmeg powder
– Salt
– Sugar
Directions:
– Deep fry the diced potato in hot oil until half dry. (Becareful not to let it too dry)
– Heat some oil in a pan, sautĂ© shallot, garlic until fragrant, add carrot, mix well and add beef broth.
– Cook in low fire until carrot is half done, add potato, meat and other spices. Continue cooking until everything is done and water has evaporated, add Asian celery, mix well.
– Add the flour mixture, stir quickly until the filling mixture is done.
– Set aside and let it cool down.
Assemble:
– Divide the pastry dough into 20 parts or as desired.
– Flatten the dough with a rolling pin into a round shape.
– Fill with the filling and one slice of egg, shape into pastel)
– Continue until all the dough and filling is finish.
– Deep fry until golden brown.
– Serve with bird’s eye chili.
Source: Lia’s Blog
