El Fogón de Frakie

As a Puerto Rican exploring these islands, I constantly found pieces of home hidden in the local flavors. Take the Pastel Goreng, for example. At first glance, you’d swear you were looking at a classic Empanadilla from back home. It’s a beautiful reminder that even though we are separated by thousands of kilometers and vast seas, the love for a crispy, golden, hand-braided pastry is a universal language.

 

Chef Coqui vs. Chef Pongo comparison

Feature	Puerto Rican Empanadilla	Indonesian Pastel Goreng
Shape	Half moon with braided edges	Half moon with braided edges
Cooking Method	Deep fried	Deep fried
Filling	Beef, Chicken, or Pizza	Chicken, Carrots, and Glass Noodles
The «kick»	MayoKetchup on the side	Fresh Bird’s Eye Chili or Peanut Sauce

 

Ingredients:

 

The Crust:

• 250g All-purpose flour
• 50g Cold margarine or butter (cubed)
• 1 Egg yolk
• 75ml Cold water
• ½ tsp Salt

The Savory Filling:

• 150g Minced chicken
• 1 Large carrot, small diced
• 50g Glass noodles (Soun), soaked and chopped
• 2 Hard-boiled eggs
• 3 shallots
• 2 cloves garlic (minced)
• 1 tsp sugar
• ½ tsp salt
• ½ tsp pepper,
• 1 tsp chicken powder

 

Methods:

 

• Make the Dough: Mix the flour and salt. Rub in the cold margarine until the mixture looks like coarse crumbs. Add the egg yolk and cold water gradually, kneading just until a dough forms. Wrap in plastic and chill in the fridge for 30 minutes.
• Sauté the Filling: Fry the minced garlic and shallots until fragrant. Add the chicken and cook until it changes color. Toss in the carrots and cook until soft, then fold in the glass noodles and seasonings. Let the filling cool completely.
• Roll and Fill: Roll out the dough thinly and cut into circles (about 10cm). Place a spoonful of filling and a wedge of boiled egg in the center.
• The Braid: Fold the dough over to create a half-moon. Pinch the edges to seal, then use your thumb and forefinger to «fold and press» along the edge to create the signature braided pattern.
• Fry: Heat oil to medium. Fry the pastels until they are golden brown, and the crust shows those beautiful tiny bubbles.
• Serve: Pair them with fresh bird’s eye chilies or your Sambal Kecap.