For the pastry:
400 g High Protein Flour
50 g Sugar
19 g Cooking oil
29 g Butter
100 ml Cold Water
19 g Cake Emulsifier
10 g Instant Yeast
1 L Cooking Oil For Frying
For the filling:
300 g Chicken Breast, Chopped
50 g Carrots
50 g Potatoes
50 g Leeks, Sliced
20 g Shallots
7 gr Garlic
100 g Curly Red Chili
3 g White Pepper Powder
13 g Chicken Powder
7 g Salt
50 ml Cooking Oil
In a medium sized bowl add the high protein flour, sugar, cooking oil, egg, cake emulsifier and instant yeast then mix using a hand blender (or food processor) on medium speed while adding water a little at a time.
When the dough becomes smooth, add butter mix to combine.
Set aside and let stand for 20 mins.
Cut the potatoes and carrots into ½ cm cubes.
Using a food processor or mortar and pestle, mash or blend the shallots, garlic and chilies.
In a pan on medium heat, fry the spice paste until fragrant, then add the carrots and potatoes, stir-fry until cooked.
To the pan, add the chicken meat, white pepper powder, chicken powder and salt.
Stir to mix well and fry on medium heat. Once the chicken is cooked, add the leeks and fry until cooked. Set aside to cool.
Take the dough and knead it by hand until smooth.
Take a portion of dough, about 50 g.
Roll the dough into a ball with your hand.
WIth a rolling pin on a clean flat surface, roll the ball of dough flat until it is about ½ cm thick.
With a spoon, scoop out about 15-20 g of filling and place in the centre of the dough.
Fold the edges of the dough into a semicircle and pinch the edges shut.
Crimp the edge of the dough with the tip of a fork to make it look more appealing..
Preheat a pan with cooking oil on low heat.
Fry the Panada until golden brown on both sides.
Remove from heat and place on a paper towel to remove excess oil.
The dish is now ready to serve!