Kue Pastel (Indonesian Style Fried Calzone)

In Indonesia, this calzone is known as Pastel Goreng. Great as is, superb with a fresh bird eye chili or peanut sauce 🙂 In all honesty tho, am not sure this pastry can be called calzone, as I have tried calzone, it’s sort of like bread, leavened dough, while pastel is more to crisp pastry.

These Indonesian fried calzone were ordered by Irma Ishkender of Messiness 😀

Filling:

1 carrots, cubed

2 potatoes, cubed

1-2 cups of cooked rice vermicelli

Hungarian Vegeta seasoning (seasoning powder, like vegetable bouillon powder)

2 hard boiled eggs

1 medium onion; 1 onion vert (thinly sliced)

2 garlic, chopped

beef bouillon powder

Heat oil, saute garlic and onion. Add in carrots, rice vermicelli, potatoes and seasoning. Cook until carrots and potatoes are tender. If you’d like to, you can add a little milk to the mixture while cooking.

Chopped hard boiled eggs, set aside

Skin:

300 grams all purpose flour

70 grams margarine

100 cc water

a dash of salt

1 large egg

1/2 tsp of baking soda

Mix flour, salt, and baking soda well. Make a well in the middle.Melt margarine then mix it with egg. Pour into the well along with water. Mix mixture well until it perform dough and not sticky to your hands.

Divide dough into small balls.

Making Kue Pastel:

Using roller pin, flatten the balls

Fill each flattened dough with a spoon or two of filling, top with chopped eggs, then followed with green onion

Seal pastry half moon-shaped. Using fork press sides nicely (or you can do this the way you do pirogi sides). Repeat for the rest dough.

Heat enough oil. Fry the filled pastry until brown

Serve with any kinds of sauce you prefer!

Print Recipe

Kue Pastel

Indonesian style calzone

Ingredients

• 1 carrots cubed
• 2 potatoes cubed
• 1-2 cups of cooked rice vermicelli
• Hungarian Vegeta seasoning seasoning powder, like vegetable bouillon powder
• 2 hard boiled eggs
• 1 medium onion; 1 onion vert thinly sliced
• 2 garlic chopped
• beef bouillon powder
• 300 grams all purpose flour
• 70 grams margarine
• 100 cc water
• a dash of salt
• 1 large egg
• 1/2 tsp of baking soda

Instructions

• Heat oil, saute garlic and onion. Add in carrots, rice vermicelli, potatoes and seasoning. Cook until carrots and potatoes are tender. If you’d like to, you can add a little milk to the mixture while cooking.
• Chopped hard boiled eggs, set aside
• Mix flour, salt, and baking soda well. Make a well in the middle.Melt margarine then mix it with egg. Pour into the well along with water. Mix mixture well until it perform dough and not sticky to your hands.
• Divide dough into small balls.
• Using roller pin, flatten the balls
• Fill each flattened dough with a spoon or two of filling, top with chopped eggs, then followed with green onion
• Seal pastry half moon-shaped. Using fork press sides nicely (or you can do this the way you do pirogi sides). Repeat for the rest dough.
• Heat enough oil. Fry the filled pastry until brown
• Serve with any kinds of sauce you prefer