Baked Pastel Cheese


Jan 26, 2022

1 min read

Pastel Skin


Part A:

500 gr wheat flour (soft)
200 gr Anchor Unsalted Butter

Part B:

150 ml warm water
5 gr salt
1 pcs egg



  1. Mix the ingredients of Part A until it forms into granules.
  2. Add the ingredients of Part B, mixed. Knead until smooth and well combined.
  3. Cover and store in the chiller for 20 minutes.
  4. Following that, it will be ready for shaping.

Pastel Filling

50 gr carrots (diced, boiled until half cooked)
50 gr potato (diced, boiled until half cooked)
20 gr celery leaves (sliced)
2 pcs garlic (finely chopped)
½ pcs white onion (coarsely chopped)
100 gr shredded dried crab
350 ml Anchor Extra Yield Cooking Cream 
300 gr Anchor Extra Stretch Mozzarella
  qs seasoning (salt, pepper, sugar)



  1. Heat a pan, add butter until melted.
  2. Add the garlic and onions, cook until fragrant.
  3. Add the carrots, potatoes, Anchor Extra Yield Cooking Cream, shredded dried crab, salt, pepper, and sugar to taste. Stir until boiling and thickened, then set aside.
  4. After the filling has cooled, mix it with the Anchor Extra Stretch Mozzarella and mix until well combined. The filling is now ready to use.

Baked Pastel Cheese

    pastel skin
    pastel filling



  1. Take 60gr of pastel skin dough, form into a circle and flatten.
  2. Add the filling then fold into a semi-circle. Seal the dough with a fork, then brush with egg yolk.
  3. Bake Pastels at 160°C for 25 minutes.
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