Peranakan Pasty

Ingredients

The Peranakan Pasty differs from the original British pasty in its use of Peranakan spices and flavors. While the British pasty traditionally features a filling of meat, potatoes, onions, and sometimes vegetables, the Peranakan Pasty incorporates Peranakan spices such as turmeric, lemongrass, and galangal. Additionally, the pastry shell of the Peranakan Pasty is made with coconut milk, adding a unique sweetness and fragrance to the dish. We alse have the original recipe for Pasty, so you can check it out.

• 500g (1.1 lb) boneless chicken or beef, diced 500g (1.1 lb) boneless chicken or beef, diced
• 2 tablespoons Peranakan spice blend (turmeric, lemongrass, galangal) 2 tablespoons Peranakan spice blend (turmeric, lemongrass, galangal)
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 carrot, diced 1 carrot, diced
• 1 cup peas 1 cup peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) all-purpose flour 2 cups (470ml) all-purpose flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, marinate the diced chicken or beef with the Peranakan spice blend for at least 30 minutes.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the marinated meat and cook until browned.
3. 3.
   Add the diced potatoes, carrots, and peas to the pan. Cook for 5 minutes, stirring occasionally.
4. 4.
   In a small bowl, mix together soy sauce and tamarind paste. Pour the mixture into the pan and stir well to coat the ingredients. Season with salt and pepper to taste. Cook for an additional 5 minutes until the vegetables are tender. Remove from heat and let the filling cool.
5. 5.
   In a large mixing bowl, combine the all-purpose flour, coconut milk, and water. Knead until a smooth dough forms. Divide the dough into equal portions and roll each portion into a thin circle.
6. 6.
   Place a generous amount of the cooled filling onto one half of each pastry circle. Fold the other half over the filling and crimp the edges to seal.
7. 7.
   Preheat the oven to 180°C (350°F). Place the pasties on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown.
8. 8.
   Remove from the oven and let the pasties cool slightly before serving.

Treat your ingredients with care...

• Chicken or beef — Ensure the meat is diced into small, uniform pieces for even cooking.
• Peranakan spice blend — If you can't find a pre-made blend, you can make your own by combining ground turmeric, dried lemongrass, and powdered galangal in equal parts.
• Coconut milk — Use full-fat coconut milk for a richer flavor and creamier pastry.

Tips & Tricks

• For a vegetarian version, substitute the meat with tofu or tempeh.
• Add a sprinkle of sesame seeds on top of the pasties before baking for an extra crunch.
• Serve the Peranakan Pasty with a side of spicy sambal sauce for an added kick.
• Experiment with different vegetables such as bell peppers or corn for variation.
• Make mini-sized pasties for a party or appetizer option.

Serving advice

Serve the Peranakan Pasty warm as a main course or pack them for a delicious on-the-go snack. Accompany with a fresh salad or pickles to balance the flavors.

Presentation advice

Arrange the Peranakan Pasties on a platter, showcasing their golden-brown crust. Garnish with fresh herbs like cilantro or mint for a pop of color.