Pastel

Pastei

Ingredients13

• all-purpose flour300 g
• butter40 g
• water120 ml
• egg1
• boneless chicken200 g
• carrot1
• potato1
• shallots3
• garlic2 cloves
• spring onion2
• salt1 tsp
• white pepper1/2 tsp
• vegetable oil500 ml

Method

1. Mix the flour with a pinch of salt, rub in the butter, then add the egg and water and knead into a smooth dough. Cover and rest for 30 minutes.
2. Boil or steam the chicken until cooked, then shred it finely.
3. Dice the carrot and potato and boil until just tender. Finely chop the shallots, garlic, and spring onion.
4. Sauté the shallots and garlic in a little oil, add the chicken, carrot, and potato, and season with salt and white pepper. Stir in the spring onion and let the filling cool.
5. Roll the dough thin and cut circles. Place filling on one half of each circle, fold into a half-moon, and crimp the edges firmly.
6. Heat the oil and deep-fry the pastels until golden brown. Drain on paper and serve warm.