Cochin-Style Pastel (Fried Pastries Filled with Spiced Chicken)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Kitchen scale
- Rolling pin
- Dutch oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pot
- Skillet
- Slotted spoon
- Colander
- Spatula
- Fork
- Plate
- Paper towel
- Stove
Ingredients
- 6 tablespoons sunflower oil
- 4 onions, finely chopped
- 2 skinless chicken breasts, chopped into ¼ inch cubes
- 3 russet potatoes, boiled peeled and chopped into ¼ inch cubes
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1 ½ teaspoon of turmeric
- 1 ½ teaspoon ginger powder
- 1 hot green pepper, finely chopped (optional)
- 4 eggs, hard boiled and finely chopped
- Half bunch of chopped fresh cilantro
- A handful of fresh mint leaves
- 2 tablespoons vinegar
- 4 cups (480 grams) AP flour
- 1 egg
- 1/3 cup vegetable oil
- 1 1/2 - 2 cups of water
- 1 teaspoon of salt
- Oil for frying
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