This is my second attempt at making Indonesian pasties. This time I used Linda’s recipe. Not everything went to plan, but the end result was delicious none the less.
The dough was a bit of a problem for me. It was pretty tough to roll out. Perhaps I should have let it rest longer or maybe used a bit more water.
With this recipe I made 15 large pasties.
- Ingredients for the dough:
- 500 grams flour
- 125 mililiters cold water
- Pinch of salt
- 1 egg
- 2 Tbs sunflower oil or other flavorless vegetable oil
I used a bit more water, because there was still a lot of dry flour left in the bowl after kneading for a while.
- Ingredients for the filling:
- 1 large onion, chopped
- 250 grams minced beef or minced chicken
- 2 Tbs Ketjap manis
- Grated nutmeg to taste
- 1 ts gula djawa (palm sugar)
- Handful of finely chopped carrot (I used store bought julienne carrots)
- Handful of frozen peas
- Handful of chopped leak
- 1 small packet of glass noodles
- 2 ts ground coriander
- 1 ts cumin
- Salt and pepper to taste
- 3 boiled eggs
- Chopped fresh herbs like celery leaf or parsley
- Flavorless oil for deepfrying
Linda’s recipe starts with making the dough. Knead all the ingredients to a smooth ball and leave to rest under a damp cloth. I started with the filling, which could explain why I had such a hard time rolling the dough.
Boil the eggs and peal them. Soak the glass noodles in luke warm water for about 5 minutes, drain and cut into small pieces.
Finely chop the onion and pan fry in a bit of oil until translucent. Add the minced meat and break it up while it browns. Add the ketjap, ground coriander, grated nutmeg, cumin, palm sugar, salt and pepper to taste.
Add the carrot, leak and peas. Pan fry for a moment and allow it to reduce down a bit. Add the glass noodles, turn off the heat and let the filling cool completely. Chop the eggs and the fresh herbs and stir through the cooled filling.
I used a fairly large bowl as a guide to cut the dough. This will make a large pasty.
Thinly roll out the dough and cut a circle. Place a bit of the filling in the middle. Moisten the edge and fold over the dough. You can use a fork or crimp the edge to seal the pasty. You get the spiraled edge by folding over a little section at a time. In the above photo I just folded over the edge.
Deep fry the pasties at 170°C/340°F until golden brown. Drain on paper towel.
Left over pasties can be kept in the freezer. Defrost and reheat in the oven for 7 to 10 minutes at 190°C/375°F.
The dough and I weren’t the best of friends. The end result was good regardless. Next time, I’ll allow it to rest much longer.
These pasties are great with a spicy sauce like a sweet chili sauce or sriracha. Great as a snack or sidedish.