Pastel Tutup

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It is officially fall, they said. Honestly, I cant quite point out the difference between fall and winter here. Days are either rainy, gloomy, rainy, or gloomy. You are out of luck if you want anything outside those two options :) . Temperature hovers around a few degrees above the freezing point. It is perfect for winter (if you cant get away from having one). I define perfect as having to have to wear your jackets outside; but, you are forgiven for leaving out the gloves.
I guess, We have it good here.

I don’t know what it is about fall that romanticize people. All the foodie bloggers are in craze for making pies, soups, or anything in between. Some went as far as claiming that they have made the best pie ever just for the sole fact they made it during the fall season.

I wanted so bad to have the urge for a special cuisine that I can attribute as “my fall craze”. But, I cant think up of any dish that deserves such power. What a pity.

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No, I am not posting another pie recipe. I am doing all of you a favor for not having to read another pie recipe. I intend to give your life a tad more color than pies and soups this fall. Pastel tutup is a type of schotel. We inherited this dish from the dutchie during the colonial time. The recipe is as old as the history of my country. I hope you enjoy it as much as I do.

Happy
fall season!

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Pastel Tutup (original recipe by mbak Ine, NCC,)
Ingredients

potato puree:
500 gr potato (I used as much as 1 kg :) )
1/2 tsp salt
1/4 tsp pepper
2 tbs butter/margarine
1 egg, whisked.

filling:
25 gr rice vermicelli. Immerse in hot water until it softens. Cut in manageable size.
25 gr mushroom, cut into cubes
3 tbs peas
150 gr carrot, cut into cubes
100 gr green beans, cut in small size
2 green onion, minced
2 boiled eggs, cut in 4 pieces
250 gr chicken fillet, boiled and cut into small cubes
2 tbs butter/margarine
1 onion, minced
250 cc chicken stock
250 cc milk
1 tsp salt
1 tsp pepper
1/2 tsp ground nutmeg
1 tsp sugar

1 egg yolk
1 tbs margarine/butter
mix the above ingredients. We will use it on top of the puree

How to Make the puree
Grease your pyrex/pan

Start out by steaming the potatoes. Once they are done, peel and transfer them to another bowl. Dump all the rest of the ingredients on top of the potatoes. Take out your potato masher or a fork. Mash them well

Clear your work area. Prepare a piece of parchment paper and line it on a table. Divide the potate puree into two parts. One part goes at the bottom of your pyrex/pan, the rest will cover the dish. Dump 1/2 of the potato puree on the parchment paper. Even it out such that it can cover the whole surface of your baking pan.

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How to make the filling
Heat 2 tbs butter/margarine in a large pot over medium heat.
Add the diced onion and ground nutmeg.
When the onion turns translucent and the smell intensifies, add in the chicken.
Add in the rest of the ingredients.
Add paper and salt to taste.

How to assemble.
We would assemble it as follows (base-to-top): potato puree – filling -potato puree.
Pour the filling on top of the potato puree base.
Put the boiled eggs on top of it.
Take the potato puree on the parchment paper, flip it on top of the pyrex.
Cover and even out the surface,
Smear the surface with the egg and butter mixture

Finishing:

Bake it in a preheated oven for about 30 minutes or until the surface turns into a golden brown (I set it at 180 deg Celsius).


Bahasa Indonesia
Paste tutup (Resep asli Mbak Ine NCC)

Pure kentang (saya pake sampai 1 kg)
500 gr kentang
½ sdt garam
¼ sdt merica bubuk
2 sdm margarin
1 butir telur, kocok

Isi :

25 gr soun, rendam air panas, potong2 4 cm
25 gr jamur kuping, rendam, iris halus
3 sdm kacang polong kalengan
150 gr wortel, iris kecil2
100 gr buncis, potong kecil2
2 lbr daun bawang, iris halus
2 butir telur rebus, iris bulat jadi 8 bagian
250 gr fillet dada ayam rebus, suwir-suwir, potong2
2 sdm margarin, untuk menumis
1 butir bawang bombay, cincang
250 cc kaldu ayam
250 cc susu cair
1 sdt garam
1 sdt merica bubuk
½ sdt pala bubuk
1 sdt gula pasir

Olesan pastel tutup :
1 kuning telur, kocok sampai rata
1 sdm margarin


Cara Membuat :

1. Olesi pinggan tahan panas ukuran 20X20X5 cm dengan margarin.
2. Pure kentang : Kukus kentang hingga masak, kupas. Panas-panas
lumatkan. Bubuhi garam, merica dan pala, masukkan margarin dan
telur, aduk, bagi dua, sisihkan.
3. taruh satu bagian kentang di dasar pinggan, ratakan. (kalau mau pastel yang berkuah spt favoritku, nggak usah di kasi kentang di dasarnya, langsung aja isinya, dan kuahnya. kentang semua buat tutup aja)
4. Panaskan margarin, tumis bawang bombay+pala bubuk, hingga harum, masukkan daging ayam. Aduk, tuangi kaldu,
masukkan soun, jamur, kacang polong, daun bawang, wortel, dan buncis. Tuang susu, bubuhkan garam,
merica dan gula. Aduk hingga setengah masak, angkat,
tuangkan adonan ke dalam loyang yang sudah di alas kentang pure, atur potongan telur rebus di atasnya.
5. Olesi plastik dengan margarin, taruh pure kentang di atasnya. Gilas selebar ukuran loyang, lalu balikkan bersama kertasnya di atas adonan isi dalam loyang, buang kertasnya. Rapikan pure.
6. Olesi permukaan kentang dengan kuning telur, kalau mau, buat motif gurat dengan garpu diatas permukaan kentang, panggang selama
30 menit, hingga kekuningan. Angkat, olesi margarin/butter begitu keluar dari oven.

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