Pastel Timorense (Fried Savory Pastries)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 300 g (2¼ cups)
- Vegetable oil, for the dough, plus more for deep-frying (750 ml / 3 cups) — 30 ml (2 tbsp)
- Water, lukewarm — 150 ml (⅔ cup)
- Salt — 5 g (1 tsp)
- Ground pork or chicken — 200 g (7 oz)
- Carrot, finely diced — 1
- Cabbage, finely shredded — 100 g (1 cup)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Glass noodles, soaked and chopped (optional) — 30 g (1 oz)
- Soy sauce — 15 ml (1 tbsp)
- Black pepper, — to taste
Method
- Make the dough: combine flour, salt, and oil in a bowl, then gradually add warm water, mixing until a firm, smooth dough forms. Knead 5 minutes, cover, and rest 20 minutes.
- Make the filling: heat a little oil in a frying pan and sauté onion and garlic until fragrant, about 3 minutes. Add ground pork or chicken, cooking until browned, about 5–6 minutes.
- Add carrot and cabbage, cooking 3–4 minutes until slightly softened. Stir in glass noodles if using, soy sauce, and black pepper. Cook 2 minutes more, then remove from heat and let cool slightly.
- Divide the dough into 16 pieces. Roll each piece into a thin oval or circle.
- Place a spoonful of filling on one half of each round, fold over, and press or crimp the edges firmly to seal.
- Heat oil to 175°C (350°F) in a deep pot. Fry the pastries in batches for 3–4 minutes per side until golden brown and crisp.
- Drain on paper towel and serve hot, with a side of chili sauce if desired.
Introduction: Pastel Timorense are thin, crisp fried pastries filled with a savoury vegetable and meat mixture, reflecting the broader Indonesian and Southeast Asian “pastel” tradition adapted with local Timorese seasoning.
Cultural Background: Pastel Timorense are thin, crisp fried pastries filled with a savoury vegetable and meat mixture, reflecting the broader Indonesian and Southeast Asian “pastel” tradition adapted with local Timorese seasoning. Sold hot from street stalls, they’re a popular quick bite for workers and students throughout the day.
Tips: Roll the dough thin and seal the edges firmly by pressing with a fork or crimping by hand, to prevent the filling from leaking out during frying.
Variations: A fully vegetarian filling using extra vegetables and mushrooms in place of meat is a common and equally tasty variation.
Storage: Refrigerate uncooked, filled pastries for up to 1 day, or freeze for up to 2 months; fry directly from frozen, adding 1–2 minutes to the frying time.
Reheating: Reheat cooked pastries in a 190°C (375°F) oven or air fryer for 8–10 minutes to restore crispness.
FAQs:
Q: Can I bake pastel Timorense instead of frying?
A: Yes, brush with oil and bake at 200°C (400°F) for 20–22 minutes, turning halfway, though the texture will be less crisp.
Q: Is pastel Timorense the same as Indonesian pastel?
A: It shares the same fried-pastry tradition found across the Indonesian archipelago, adapted here with Timorese seasoning preferences.
Q: Can I make a vegetarian version?
A: Yes, replace the meat with extra vegetables, mushrooms, or tofu for a fully vegetarian filling.
- All-purpose flour — 300 g (2¼ cups)
- Vegetable oil, for the dough, plus more for deep-frying (750 ml / 3 cups) — 30 ml (2 tbsp)
- Water, lukewarm — 150 ml (⅔ cup)
- Salt — 5 g (1 tsp)
- Ground pork or chicken — 200 g (7 oz)
- Carrot, finely diced — 1
- Cabbage, finely shredded — 100 g (1 cup)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Glass noodles, soaked and chopped (optional) — 30 g (1 oz)
- Soy sauce — 15 ml (1 tbsp)
- Black pepper, — to taste
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