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Closed Pastel Recipes along with how to make them delicious and practical, easy to practice

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Merdeka.com – Closed pastel is one of the snacks that you can serve in various events or moments with the closest people. This food made from potatoes, various vegetables, noodles and meat has a savory and appetizing taste.

How to make pastel lids is easy. You can do this with or without an oven, depending on your taste. In addition, pastel lids are also included in a filling snack. Perfect for when you’re in a hurry and don’t have much time.

Reporting from cookpad.com and fimela.com, the following are some recipes for pastel lids and how to make them delicious and practical. Good luck!

1. Pastel Lid Without Oven

Material:

  • 500 grams of potatoes
  • 1 egg
  • 3 tbsp milk powder
  • 2 sausage sticks
  • 100 grams of carrots
  • 100 grams of chickpeas
  • 1/2 clove of onion
  • 3 cloves of garlic
  • 4 red onions
  • enough margarine
  • sugar, salt, pepper to taste
  • cheese for sprinkling

How to make pastel lids:

  1. Steam the potatoes until cooked.
  2. Mash the potatoes until smooth, mix 1 egg, milk powder, salt and pepper to taste.
  3. dice carrots, sausages, chickpeas, and onions.
  4. Saute onion, garlic, sausage, carrots, beans and onions, add sugar, salt and pepper to taste.
  5. Prepare aluminum foil and grease with butter.
  6. Fill the molds with potatoes and add the stir-fried vegetables and sausage. Cover with potato mixture.
  7. Sprinkle grated cheese over the dough.
  8. Bake on low heat for 30 minutes.
  9. Pastel lid without oven is ready to serve.

2. Pastel Close Classic

Material:

potato

©2012 justapinch.com

Material contents:

  • 150 gr chicken/beef

  • 2 sticks of Beef Sausage

  • 1 carrot, diced

  • 1 small pack of Soun, soak and drain

  • 2 tbsp Margarine munjung u/ saute

  • 1 stalk celery

  • 1 chopped Bombay Onion

  • 2 pieces of chopped garlic

  • according to taste button / ear mushrooms

  • According to taste Broth powder, sugar, pepper, nutmeg

  • 150 gr Air Broth

  • 2 boiled eggs (thinly sliced ​​2) _ didn’t use forgetfulness earlier!

Spread: 1 Egg Yolk

How to make pastel lids:

  1. Mix the mashed potatoes, grated cheese, eggs, dancow (you can add pepper + nutmeg if you like).
  2. Saute onions with margarine until fragrant.
  3. Add carrots, sausage, beef, mushrooms, peas, mix well.
  4. Add the broth, season with salt, sugar, pepper, nutmeg to taste, cook until the water runs low.
  5. Add soun and celery, taste test.
  6. Take pyrex/aluminum foil/ramekin, spread a little margarine. Put the potatoes in the bottom, smooth.
  7. Arrange the pieces of boiled eggs in a row. Give stuffing, flatten again. Cover again with potatoes.
  8. Brush the surface with egg yolk.
  9. Bake at 190-200 degrees for about 25 minutes. Pastel lid is ready to serve.

3. Pastel Tutup Brown Sugar Milk

Material:

  • 2 carrots cut into small cubes
  • 1 board corn vermicelli, boiled
  • 2 handfuls of shelled corn
  • 4 pieces of sausage cut into obliques
  • 75 gr boiled chicken then suwir2
  • 1/2 botol browm sugar milk by Ichitan
  • 3/4 tsp pepper powder
  • 1/2 tsp salt
  • 1/4 tsp broth powder
  • 3 cloves of red onion, thinly sliced
  • 3 cloves of garlic thinly sliced
  • 50 gr cheese, grated

Topping Material:

  • 400 gr potatoes, should be 700 gr, stock when there is, steam it

  • 1/2 sachet of dancow milk powder

  • 50 gr cheese, grated

  • 1/2 tsp pepper powder

Oil Material: 1 egg yolk

How to make pastel lids:

  1. Steam the potatoes and mash them, then add the dancow milk and mix well.
  2. Make the lid pastel filling. Prepare the ingredients, stir-fry the onions and garlic until they smell good, add the carrots.
  3. Then add the shelled corn and mix well, let it wilt a little and half cooked.
  4. After that add the sausage and chicken that has been boiled and then shredded, mix well, add the pepper powder, salt and broth powder, mix well.
  5. Pour in the brown sugar milk by ichitan, stir, add the brewed vermicelli and add the grated cheese, mix again evenly.
  6. Prepare a pyrex pan by lightly greased with margarine, arrange the potatoes on the bottom.
  7. Take 1/4 of the potato mixture, flatten then pour the filling and flatten again while preheating the oven. Cover with potato mixture then flatten while slightly pressing.
  8. After that, bake for 30 minutes under low heat and then move over to high heat and bake for 10-15 minutes until the skin looks brown.
  9. Serve once in a warm room temperature.

4. Pastel Cover Potato Mix

Material:

  • 350 gr steamed potatoes

  • 350 gr ubi jalar kukus

  • 1 tbsp milk powder

  • 2 eggs

  • 50 gr cheese, grated

  • 1 tsp salt

  • 1/4 tsp pepper powder

pastel illustration close

©Shutterstock

Material contents :

  • 1 clove of garlic

  • 1/2 tsp peppercorns

  • 2 carrots, cut into small dice, boiled

  • 2 jumbo beef sausages, cut into small pieces

  • 100 ml air

  • 1/3 tsp salt

  • 2 tbsp mashed sweet potato

Grease Material: 1 egg yolk

How to make pastel lids:

  1. Puree the potatoes and sweet potatoes. Take 2 tablespoons of sweet potato, set aside, to mix into the filling.

  2. In a bowl mix potatoes, sweet potatoes, milk, salt, pepper, cheese. Stir well.

  3. Make the filling: Puree the garlic and pepper. Saute, after browning pour water. After the water boils, add the sausage, salt. After the sausage is cooked, add 2 tablespoons of mashed sweet potato, mix well, then add boiled carrots, stir.
  4. Grease a baking sheet with margarine, arrange half of the sweet potato mixture on the bottom of the pan, add the filling, cover with the rest of the dough.
  5. Brush with egg yolk. Oven 180° for about 30 minutes.

5. Pastel Close Special

Material:

  • 100 ml air

  • 40 gr margarine, for frying

  • 60 gr wheat flour

  • 1 kg of potatoes, steamed, peeled, mashed while hot

  • 2 eggs, beaten

  • 1 tsp salt

  • 1/4 tsp pepper powder

  • Margarine for spread

  • Panir flour for sprinkling

  • 1 egg yolk, beaten, for greasing

Material contents:

  • 50 gr margarine for frying

  • 2 cloves garlic, chopped

  • 125 gr onion, chopped

  • 125 gr ground beef

  • 250 gr carrots, diced 1 cm

  • 2-3 pieces of ear mushrooms, soak, wash clean, cut into pieces

  • 100 ml air

  • 1 small piece of broth block

  • 1 1/2 tbsp sweet soy sauce

  • 1 tsp salt

  • 1/4 tsp pepper powder

  • 25 gr cornstarch, dissolve in a little water

How to make pastel lids:

  1. Bring water and margarine to a boil, add flour, stir until thick, remove from heat. Add potatoes, eggs, salt and pepper, stir. Preheat the oven at 180 c. Grease a ring tin (center hole) with a diameter of 22 cm with margarine, sprinkle with breadcrumbs.
  2. Filling: heat margarine, saute garlic and onions until fragrant, add meat. Once the meat changes color, add the carrots, peas, mushrooms, water, stock blocks, soy sauce, salt and pepper. Pour the cornstarch solution, sister until thick, lift.
  3. Pour the filling into the tin and cover it with the potato mixture. Smooth and brush the surface with egg yolk.
  4. Bake in the oven until cooked (45-60 minutes), remove from heat. Once cool, turn the pan over and remove the pastels. Serve.

[edl]

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