Skip to main content

Baked chicken pastel

This Indonesian baked chicken pastel is similar with  Empanada, I'm sure it's called different in any other country,but its basically are made by folding dough around stuffing, which usually consists of a variety of meat,vegetables,cheese or fruits among others.








Ingredients
- 1 package large size goya product/ discos
- 1 egg wash
- oil spray

Filling ingredients :

- 2 carrot /dice
- 2 cook chicken breast /dice I use leftover rotisserie chicken breast
- 1 cup green peas
- 1 yellow onion  chopped
- 2 clove garlic  chopped
- bunch of green onion
- 2 cooked boiled potato / dice
- 1/4 cup flour
- 1 cup milk
- 2 cube chicken bouillon
- 1/2 tsp celery salt
- 1 tsp fresh grated nutmeg

- 1 tsp ginger powder
- 1 tsp black pepper
- 2 tbsp butter


Preparations:
Thaw frozen empenda skin
boil potato or fry diced potato in skillet until soft,set aside
heat butter on medium high,saute garlic and onion until brown
add chicken, carrot,green peas,and green onion,cook until softened
seasoning with chicken bouillon,celery salt and nutmeg
add milk and diced potato and flour
simmer  and stir until all ingredients combine and thicker
set aside,

fill the thawed empenada skin with chicken mixture  about 2 tablespoon chicken mixture and follow direction on the package to fold the pastry skin.


preheat oven on 400 F
spray baking pan with oil 
brush empenada with egg wash and spray with oil on top 
bake for about 12-15 minutes  or until golden brown






Comments

Angie Schneider said…
Your empanada or pastel look scrumptious!
goya? Is it pastry sheets. These beautiful pastels reminds me of our local karipap or curry puffs.

Nice, the cripsy outer with the filling inside.
look so yummy!perfect as a tea time snack!
Ramona W said…
I would eat that entire try... I love these kinds of dishes... well done. :)

Popular posts from this blog

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk.
I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes
Serve with fresh store bought french baguette or toast.





Ingredients :

- 3 medium size sweet potato
- 6 large tomato
- 1 yellow onion
- 4 clove garlic
- 11/2 Tbsp dry basil
-  2 hot chili or pinch red pepper flakes / optional
- 1 teaspoon black pepper
- 1 teaspoon salt/taste
- 4 Tbsp olive oil
- 1 teaspoon honey
- 1/2 cup sour cream / 1/2 cup coconut milk

Directions:

Preheat the oven on 400 F
Peel sweet potato and cut in large cube, Cut tomato in wedges
slice onion and crush garlic,
transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red pepper flakes,black pepper and salt )  mix really well.
ba…

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like.
But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear.






Ingredients :
- 2 lbs seafood medley ( shrimp,mussel and squid )
- 1 cup sliced mushroom
- 1 cup small young corn ( Asian best )
- 3 cup of water
- 1 cup of milk ( optional for thicker soup )
- 1/2 tbsp vegetable oil

spices ingredients :
- 1  clove shallot ( thinly slice )
- 1 clove garlic ( thinly slice )
- 1 stalk lemon grass ( thinly slice )
- 1 tbsp grated fresh galangal
- 1 teaspoon tomato paste
- 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine )
- 1 teaspoon tamarind juice/ lemon or lime juice
- 1 tsp fish sauce
- salt to taste
- pinch of sugar
- 4 kafir lime leaves
- 2 stalk green onion ( thinly slice )


preparatio…

Seafood Medley Fried Rice

Ingredients :estimates
4 cup  cold cooked  rice
2 cup seafood medley ( shrimps,scallop,squid and mussel )
1/2 cup green peas
1/2 cup grated carrot
2 tbsp vegetable oil
1 egg

Seasoning spices ingredients:
2 clove shallot
1 clove garlic
1 fresh cayenne pepper/Thai pepper,thinly slice
1 tbsp grated ginger
2 tbsp of soy sauce
2 tbsp sweet soy sauce
1 tsp fish sauce 
pinch of black pepper

Preparation
chop shallot,garlic and pepper
heat sesame oil in the skillet on medium high
cook chopped shallot,garlic, pepper  and ginger for about 2- 3 minutes
add cooked seafood medley cook for another 3 minutes
add egg and scramble it
add cooked  cold rice
and add green peas and grated carrot
stir and add soy sauce,sweet soy sauce and fish sauce and pinch of black pepper,stir until combine
and cook for another 3-5minutes,serve immediately is best.



serve with slice cucumber,or simple cucumber salad   Cucumber salad/indonesian acar timun
E N J O Y ,,,,