Baked Pastel Cheese
Recipe
Jan 26, 2022
1 min read
Pastel Skin
Ingredients
Part A:
| 500 | gr | wheat flour (soft) |
|---|---|---|
| 200 | gr | Anchor Unsalted Butter |
Part B:
| 150 | ml | warm water |
|---|---|---|
| 5 | gr | salt |
| 1 | pcs | egg |
Method
- Mix the ingredients of Part A until it forms into granules.
- Add the ingredients of Part B, mixed. Knead until smooth and well combined.
- Cover and store in the chiller for 20 minutes.
- Following that, it will be ready for shaping.
Pastel Filling
Ingredients
| 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) |
Method
- Heat a pan, add butter until melted.
- Add the garlic and onions, cook until fragrant.
- 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.
- 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
Ingredients
| pastel skin | ||
| pastel filling |
Method
- Take 60gr of pastel skin dough, form into a circle and flatten.
- Add the filling then fold into a semi-circle. Seal the dough with a fork, then brush with egg yolk.
- Bake Pastels at 160°C for 25 minutes.