Recipe: Perfect Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe

Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe. Pastel tutup is what they call this shepeherd's pie it in Indonesia. This is quite different from the pastel ayam (Indonesian Empanadas). Pastel tutup has a stir-fried filling usually consists of ground meat, veggies, bean thread noodles It bears a lot of similarities with Shepherd's Pie or Cottage Pie.

I'm sharing another Indonesian snack today. Yes, we do have lots of snacks in Indonesia. This is fried bread with spicy fish filling. You can cook Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe

1. You need 600-700 gr of potatoes (any variety that is good for mash) or mixed with celeriac for lighter choice.
2. It's 1 of medium shallot, chopped.
3. It's 1/2 of onion, chopped.
4. You need 2 of medium carrot, cubed approx. 0.5cm.
5. You need 250-300 gr of cubed (05.cm) meat of your choice (chicken/pork/beef/cooked prawn/sausage/tinned spam) or vegetarian meat substitute or tofu.
6. Prepare 1 handful of thinly sliced wood ear mushroom (Auricularia auricula-judae aka jelly ear or Jew's ear or black fungus. In Indonesian known as jamur kuping).
7. You need 1 handful of glass noodle (soaked in hot water for no longer than 2 minutes then drain).
8. It's 1/2 cup of peas (frozen or fresh or tin).
9. It's 100-150 ml of stock (chicken or vegetable or beef stock).
10. You need of Milk or corn flour (optional).
11. It's of Parsley and/or chives, chopped.
12. It's 4 of Boiled eggs (optional), cut into quarters.
13. It's 1 of egg.
14. You need 1/2 cup of grated cheese (cheddar or any type you like).
15. Prepare 1 pinch of Salt, Pepper.
16. You need 1 pinch of ground nutmeg (optional).

Shutterstock koleksiyonunda HD kalitesinde Pastel Tutup Shepherds Pie Indonesian Style temalı stok görseller ve milyonlarca başka telifsiz stok fotoğraf Pastel Tutup or shepherds pie Indonesian Style. Vegetables and meat or chicken covered with mashed potato, topped with grated cheddar cheese and. Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. Classic Cottage Pie Recipe photo by Taste of Home.

Grandma Liem’s Pastel Tutup (Indonesian Cottage Pie) Recipe instructions

1. Steam or boil the potatoes (and/or celeriac if you like) then mash it with a touch of butter. If you like creamier mash add milk as you like..
2. Stir fry the chopped onion and shallots until soft. Add the cubbed carrot, meat (or vegetarian substitute), peas (if use tinned pea, add this last), mushroom. Add the glass noodle and season with salt, pepper and nutmeg (if using). Pour stock. If you want it creamy, add a few spoonful of milk or corn flour mixed with water. Add the chopped herbs (parsley/chives).
3. Transfer the filling into an oven proof dish. If using boiled egg, arrange the quartered eggs on top..
4. Cover with mash potato. Brush with egg and sprinkle some grated cheese..
5. Bake in the oven 190-200C for 30-40 minutes (until the top is golden brown)..
6. Serve with salad (if you like), mayonnaise and (if you have Indonesian taste) chilli sauce (Sambal ABC or sriracha)..

James Martin's easy cottage pie recipe is a family favourite. He goes back to basics to show you how to make a classic version, but easier. Serve the cottage pie with the peas. Traditional cottage pie with a rich meaty sauce, topped with creamy mashed potato, crisped up to golden perfection. Check out my tip for ensuring also get a jug of delicious gravy to pour on top.

How to Cook Delicious Striped Fresh Raspberry Cheesecake

Striped Fresh Raspberry Cheesecake. Great recipe for Striped Fresh Raspberry Cheesecake. This cheesecake has fresh raspberry striped throughout it. It gives it a fresh bright flavor in a cheesecake with marscarpone as part of the cheese which makes for a more delicate very creamy chessecake This cheesecake has fresh raspberry striped throughout it.

Lightened up Fresh Raspberry Cheesecake is an easy yet delicious recipe, made with low-fat cream cheese, yogurt, and fresh raspberries. My kids are obsessed with raspberry sauce. This No Bake Raspberry Cheesecake recipe comes together quickly and can be made ahead of time. You can have Striped Fresh Raspberry Cheesecake using 16 ingredients and 27 steps. Here is how you achieve it.

Ingredients of Striped Fresh Raspberry Cheesecake

1. Prepare of for crust.
2. You need 4 tablespoons of butter, melted.
3. You need 2 1/2 cup of Pepperidge Taho, white chocolate macadamia nut cookies, finey crushed.
4. It's of for raspberry swirl cheesecake.
5. You need 2 1/2 cups of fresh or thawed frozen raspberries.
6. You need 3 (8 oz) of packs cream cheese, at room temperature.
7. Prepare 1 container (8 oz) of mascarpone cheese, at room temperature.
8. You need 1 1/2 cups of granulated sugar.
9. It's 4 of large eggs, at room temperature.
10. You need 1/4 teaspoon of salt.
11. Prepare 1 teaspoon of finely grated lemon zest.
12. Prepare 1 teaspoon of vanilla extract.
13. You need 1/4 cup of sour cream.
14. You need of garnish.
15. It's as needed of fresh raspberries,.
16. Prepare as needed of whipped cream,.

The combination of berries and cream is a delicious treat. One of my favorite ways to make cheesecake (ever since I made these Cheesecake Cupcakes with Salted Caramel Sauce or Strawberry Sauce) is in cupcake form. They are in individual servings, they're easier to serve and clean up, and they make for better portion control (maybe, you might just find yourself eating a few :). Stir in water and raspberries with syrup.

Striped Fresh Raspberry Cheesecake instructions

1. Make crust.
2. Spray a 9 inch springform pan with bakers spray. Preheat oven to 300°F.
3. Finely chop cookies in the food processor or blender..
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5. Measure out 2 1/2 cups and combine with the melted butter until well moistened.
6. Press in bottom and up sides of prepared pan. Freeze while making filling.
7. Place the raspberries in a food processor and puree.
8. Strain through a finenmesh strainer, pressing hard to extract all juice into a small sauce pan. Discard seeds.
9. Heat and cook until thickened and reduced to 2/3 cup, 3 to 5 minutes, stir and watch it it cooks quickly.
10. Make raspberry swirl cheesecake filling.
11. Beat the cream cheese and mascarpone in a large bowl until smooth.
12. Add the sugar, vanilla, salt and lemon zest and beat until smooth.
13. Add the eggs one at a time, beating each egg in, stir in sour cream until blended.
14. Remove 4 cups of cheesecake to a bowl and add raspberry puree, stir to blend.
15. Starting with plain cheesecake batter pour 1 cup into center of crust, don't spread it out.
16. Pour 1 cup of raspberry filling directly into center of the plain filling, again let it spread without touching it.
17. Repeat this alternating batters until its all used up don't smooth batter out, it will do it as it bakes.
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22. Place on a foil lined baking sheet and bake 60 to 70 minutes, it should be still jiggly in the center, and puffy and moist on the edges. Cool completely at room temperature before covering and chilling 8 hours or overnight.
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24. Unlock the sides of the springform pan.
25. Garnish with fresh raspberries and whipped cream when serving.
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Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). To make the crust, combine the graham crackers, sugar, and melted butter until moistened. This is the best cheesecake recipe I've come across. The recipe (from Barefoot Contessa) is written to include the raspberry topping but the cheesecake is good enough to serve all on it's own, or with whatever topping you like. This cake has to be made the day before you plan on serving it so, plan ahead!