When I was in elementary school, there was abang2 who sold fried finger foods in front of our school. So, once in a week I never forget to buy this fried snacks :). There were risol, pastel, tofu, vegies fritter, etc and it cost 100 rupiahs for each of finger foods (goshh....so cheap huh!!).
And since then, those snacks were became my fave snacks. As we know, once we are out of Indonesia, it means we can't find those snacks on the market, but it doesn't mean we can't enjoy it :). Yeap.....we make it by ourselves. The only thing a little bit hard when we make fried pastel is the pastel's skin, we have to know the right ingredients to make the skin stay crunchy after fried. So, I called my sister in law and asked her the recipe of fried pastel.
So, why are we wait too long time? Let's enjoy fried pastel :)
250 gram all-purpose flour
4 tbsp vegetable oil
1 tsp margarine
100 cc water
250 gram ground beef
4 pieces of carrots, diced
4 pieces of potatoes, diced
100 gram long green beans, cut into small form (same size with the carrot and potato)
50 gram mung bean noodle, soaked in the water and cut
3 eggs, boiled and cut into 8 pieces
3 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
Combine all ingredient except water. Pour water gradually until it form into dough. Take 10 grams dough, roll it with rolling pin with 2 mm thickness. Cut it using a pastry cutter or little bowl. Do it until all the dough used up.
Heat 2 tbsp oil in a skillet, stir fry garlic until fragrant. Stir in ground beef, stirred until the beef cooked well. Stir in carrot and potatoes, stirred well until both are tender (if they are too dry, please add one or two tbsp water). Add in long green beans, stirred well. Stir in mung bean noodle, salt and pepper. Turn off the heat, dish it out and cool it down before ready to use.
Spoon 1 - 2 tablespoonfuls filling and 1 piece of boiled egg onto the middle of the pastel's skin. Fold it into two and stick the edge with your finger, then form it into spiral form (the edge) until it formed like a rope.
Heat oil in a skillet with medium heat, fry pastel until golden brown. Turn the heat off, dish it out and serve it hot with chilli paddy, if desired.