Saturday, November 28, 2015

Fried Chicken Pastries (Pastel Basah)


Pastry Ingredients:
2 lb. plain flour
6 eggs
Salt to taste
½ litre milk
½ lb. butter

How to make:

Beat eggs and butter until well blended. Add milk. Stir in flour gradually. After well mixed, roll out pastry into thin oblong shapes. Cut into rounds with a pastry cutter. Place filling in center. Fold pastry in half and seal by pinching and fluting the edge.

Filling Ingredients:

½  chicken, boil and dice the meat
½ lb. shrimp, peeled and chopped fine
1½ lb. potatoes, diced fine
1 lb. carrots, diced fine
¼ cup diced celery
1 green onion, diced
2 tbsp. butter
1 tbsp. flour or cornstarch
White pepper and salt to taste
Dash of nutmeg
1 tsp. MSG
4 cloves garlic, minced
10 shallots, sliced thinly and fried until golden brown
3 eggs, hard‑boiled and diced


Saute garlic, chicken, shrimp, potatoes, carrots in butter until soft and tender. Add seasonings and then add the flour and cornstarch. Stir until well blended and add fried shallots.

Heat oil for deep frying. When oil is very hot fry the pastries, 3 or 4 at a time until golden brown. Remove and drain on paper towels. Serve hot or cold for tea time snacks.

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