Chinese Indonesian Style Puff Pastry

Ingredients

In this Chinese Indonesian adaptation of the classic French puff pastry, we infuse the dish with the vibrant flavors of Chinese Indonesian cuisine. The filling is spiced with ingredients like garlic, ginger, and chili, giving it a distinctively bold and aromatic taste. Additionally, we incorporate Chinese Indonesian ingredients such as kecap manis (sweet soy sauce) and bawang goreng (fried shallots) to enhance the flavor profile. We alse have the original recipe for Puff Pastry, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 250g ground chicken (8.8oz) 250g ground chicken (8.8oz)
• 2 tablespoons kecap manis (30ml) 2 tablespoons kecap manis (30ml)
• 1 tablespoon oyster sauce (15ml) 1 tablespoon oyster sauce (15ml)
• 1 teaspoon soy sauce (5ml) 1 teaspoon soy sauce (5ml)
• 1 teaspoon sesame oil (5ml) 1 teaspoon sesame oil (5ml)
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Bawang goreng (fried shallots), for garnish Bawang goreng (fried shallots), for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 26g (Sugar: 5g)
• Protein: 14g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Heat the vegetable oil in a pan over medium heat. Add the onion, garlic, ginger, and red chili. Sauté until fragrant.
3. 3.
   Add the ground chicken to the pan and cook until browned.
4. 4.
   Stir in the kecap manis, oyster sauce, soy sauce, sesame oil, salt, and pepper. Cook for another 2-3 minutes until the flavors are well combined. Remove from heat and let the filling cool.
5. 5.
   Roll out the puff pastry sheets and cut them into squares or rectangles of your desired size.
6. 6.
   Place a spoonful of the chicken filling onto one half of each pastry square. Fold the other half over the filling and press the edges to seal.
7. 7.
   Brush the pastry with the beaten egg for a golden finish.
8. 8.
   Place the pastries on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are puffed and golden.
9. 9.
   Remove from the oven and let them cool slightly. Garnish with bawang goreng (fried shallots) before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is properly thawed before using it. If it becomes too soft, refrigerate it for a few minutes to firm it up.
• Kecap manis — Look for kecap manis in Asian grocery stores or substitute with a mixture of soy sauce and brown sugar.
• Bawang goreng — You can make your own fried shallots by thinly slicing shallots and frying them until crispy. Alternatively, you can find pre-made fried shallots in Asian grocery stores.

Tips & Tricks

• To achieve a flaky and crispy puff pastry, make sure to handle the dough gently and avoid overworking it.
• Experiment with different fillings such as vegetables, shrimp, or beef to suit your taste preferences.
• Serve the Chinese Indonesian Style Puff Pastry as an appetizer, snack, or even as a main course with a side of salad or rice.

Serving advice

Serve the Chinese Indonesian Style Puff Pastry warm as a delicious appetizer or snack. Pair it with a dipping sauce made from kecap manis, soy sauce, and a squeeze of lime for an extra burst of flavor.

Presentation advice

Arrange the Chinese Indonesian Style Puff Pastry on a platter, garnished with bawang goreng (fried shallots) for an attractive presentation. Serve them individually or stacked in a pyramid shape to create an eye-catching display.