Pastel
Indonesian style curry puff
Ingredients
Filling
- 1 large potato
- 20 baby carrots
- 1 minced garlic
- 2 tbsp diced onion
- 1 - 2 tbsp olive/veggie oil
- 2 generous pinches curry powder
- 1 tbsp Vegeta powder
- 1 tsp dried parsley
- 1 tsp dried chives
- 1 tbsp cornstarch
- Enough water
Skin
- 80 g margarine
- 100 ml hot boiling water
- 75 ml vegetable oil
- 330-350 g cake and pastry flour
- Salt to taste
Instructions
Filling
- Dice potato and carrots, set aside
- Heat oil, saute garlic and onion til fragrant, then stir in veggies
- Cook til somewhat soften, season
- Cook til veggies are soften
- Mix cornstarch and water, pour into pan
- Stir quickly as mixture will thickened
- Cool to room temperature
Skin
- Melt margarine in hot water
- Mix everything in, knead
- Let rest dough, 15 mins
- Divide into portions at 25 g each
- Flatten each dough, fill with filling
- Shape into curry puff
- Fry til golden brown