Recipe for fried pastels filled with vermicelli, a delicious and filling market snack

Instagram/@saveresep.id

Pastels are often served at various occasions, such as social gatherings, thanksgiving events, and even weddings.

Brilio.net - Fried pastels are one of the simple snacks that can be found in traditional markets. Because they are delicious, pastels are often served at various occasions, such as social gatherings, thanksgiving events, and even weddings.

Pastel fillings can also be created according to taste , one of which is with vermicelli. To make it more complete, you can add chopped vegetables or boiled eggs. Instead of buying, try the fried pastel recipe filled with vermicelli, reported by BrilioFood from the Instagram account @saveresep.id.

photo: Instagram/@saveresep.id

Leather Material:
- 500 gr flour
- 2 tablespoons tapioca
- 2 tablespoons cooking oil
- Salt
- Sugar
- Water

Filling ingredients:
- 4 pieces of vermicelli, cut into small pieces then steep in hot water
- 3 carrots, cut into small cubes
- 2 spring onions, chopped
- 3 tablespoons oyster sauce
- 1 tsp stock powder
- 2 tsp ground pepper
- Water
- Salt
- Sugar

Ground spices:
- 7 cloves of shallots
- 3 cloves of garlic
- 5 red chilies

How to make:
1. First, cook the filling first. Blend the ground spices, then saute until fragrant and cooked. Add oyster sauce, ground pepper, stock powder, salt, sugar and a glass of water. Stir well, cook until boiling.
2. Add the carrots, cook until the carrots are half cooked then add the vermicelli. Stir well, sprinkle with spring onions. Cook for about 2 more minutes, don't let it dry out. Let the vermicelli remain slightly wet.
3. For skin, mix all ingredients except water and oil. Stir well, then add water little by little until a dough forms, then add cooking oil. Knead the dough until smooth, cover the dough and let it rest for about 10 minutes.
4. After that, roll out the dough quite thickly. Then shape it into a circle using a jar lid. To crush it, you can use ampia.
5. Once shaped into a round shape, fill it with the cooked filling. Fill about 1 tbsp, stick the top and bottom ends together, press until the ends stick together then twist or twist them inwards.
6. Do this until the skin mixture is used up, then fry in hot oil over medium heat until brown.

(brl/lut)