Pastel Tutup (Stuffed Potato Casserole)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan Isi:                                                                            

• 300 gr Daging cincang, 50 gr Soun-seduh air panas, 1 st Gula
• 150 ml Air+2 st Kaldu bubuk*, 1 st Pala bubuk, 1 Daun salam
• 3 Bawang merah & 2 Bawang putih-haluskan, 1 st Lada bubuk
• ½ Wortel & 10 Buncis-iris kecil, 1½ st Garam, 1½ st Jintan
• 25 gr Jamur kuping-iris2, 3 sm Mentega, 100 gr Ercis
• ½ Bawang bombay-cincang

Bahan lain:

• 1½ kg Kentang-kukus & haluskan, 75 gr Mentega, 100 ml Susu
• 100 ml Krim, ½ st Pala bubuk, ½ st Lada bubuk, 1½ st Garam
• 1 Kuning telur, 100 gr Keju parut

Cara membuat

• Campur mentega & kentang saat masih panas, aduk rata. Beri susu, krim & bumbu2 lalu aduk. Panaskan oven 180°C, pasang api atas & bawah.
• Isi: Tumis bawang2 dengan mentega. Masukkan daging & salam, tuangi kaldu lalu masak hingga daging matang. Beri wortel, buncis, jamur, bumbu2 & soun. Masak hingga air terserap. Buang daun salam.
• Olesi loyang dengan mentega. Masukkan & ratakan bahan kentang menutupi dasar & pinggiran loyang (tebal ± 1½ cm), beri bahan isian dengan rata. (* Bila suka pastel tutup dengan kuah agak banyak, tuangi lagi sedikit kaldu). Tutup rapat bagian atas dengan bahan kulit. Olesi permukaan atasnya dengan kuning telur lalu taburi keju parut. Garis2 permukaannya dengan menggunakan garpu. Panggang selama 30-40 menit.

Ingredients

Filling ingredients:

• 300 gr Minced Beef, ½ Onion-chopped, 1 st ground Nutmeg
• 100 gr Green peas, 150 ml Water+2 tsp Beef broth powder*
• 3 Shallots & 2 Garlic cloves-grind, 1 Bay leaves, 1½ tsp Salt
• 50 gr Mung bean thread, 1 tsp ground Pepper, 1 tsp Sugar
• 25 gr Cloud ear fungus-sliced, 1½ tsp Cumin, 3 tbsp Butter
• ½ Carrot & 10 Beans-small sliced

Other ingredients:

• 1½ kg Potatoes-steamed & than mashed, ½ tsp ground Nutmeg
• 75 gr Butter, 100 ml Cream, 1½ tsp Salt, ½ tsp ground Pepper
• 100 ml Milk, 1 Egg yolk, 100 gr grated Cheese

Directions

• Combine butter with mashed potatoes while it`s still hot. Pour in milk, cream & seasoning: stir it well. Preheat the oven 180°C, turn on the upper & lower heat.
• Filing: Soak mung bean thread & dried cloud ear fungus separately in hot water for awhile & then drain. Sauté onion, shallots & garlic with butter; add in meat & bay leaves. Pour in broth; simmer until the meat is cooked. Put in carrot, beans, fungus, mung bean thread & seasoning. Cook until the mung bean thread absorbs all of the liquid (it dries). Discard the bay leaves.
• Grease a baking dish with butter. Place mashed potato into the dish & press it to cover the bottom & sides of the dish (~ 1½ cm thick). Spread the filling evenly. (* If you like it to be a bit wet later on, you can pour in some beef broth). Cover the top with mashed potato. Brush the surface with egg yolks & then sprinkle with grated cheese. Using a fork, make some lines on the surface. Bake for 30-40 minutes.