Pastel

Recipe Ingredients

     * cake flour 375 grams
     * korsvet 75 grams
     * 100 ml of warm broth
     * 1 liter of cooking oil

Prescription Fill Material :

     * 200 grams of minced chicken meat
     * 1 piece of carrot, trimmed, cut into small dice
     * 10 grains quail eggs, boiled, peeled, cut into 2 parts
     * 2 stalks leeks, thinly sliced
     * 1 stalk celery, thinly sliced

Pastel Spice:

     * 4 cloves garlic
     * red onion 4 cloves
     * 1 teaspoon pepper
     * nutmeg powder 1 / 8 teaspoon
     * salt secupnya
     * 1 teaspoon granulated sugar
     * 1 tablespoon soy sauce
     * 1 teaspoon sesame oil
     * king sauce taste 1 tablespoon

How to make:

    1. Heat 2 tablespoons oil, saute garlic and onion until fragrant. Enter your leeks and other spices, mix well.
    2. Add ingredients except the contents of quail eggs, and cook, stirring frequently until cooked and dry. Remove and set aside.
    3. Mix the flour, salt and korsvet. Stir until blended and grained. Pour broth gradually while stirring until smooth.
    4. Tipiskan noodle dough with a rolling pin until as thick as 2-3 mm. Print a round shape with a diameter of 70-10 cm.
    5. Take slembar skin dough, place dough contents and quail in the middle. Cover the top with a piece of dough skin, twisted edges.
    6. Heat oil and fry pastel on medium heat until golden brown. Remove and drain.
    7. Serve.