Crispy Chicken Ragout Risoles: Savory Indonesian Pastry Delight

Risoles Ragout Ayam

Delight your taste buds with Risoles Ragout Ayam, a delectable Indonesian dish featuring crispy pastry filled with a savory chicken ragout. This recipe offers a perfect balance of tender chicken, vegetables, and aromatic spices, all encased in a golden, crispy coating. Follow these detailed steps to create a delicious treat that’s perfect for any occasion.

Ingredients

For the Risoles Pastry:

• 250 grams all-purpose flour
• 2 large eggs, beaten
• 1 garlic clove, finely minced
• 1/2 teaspoon salt
• 300 ml water
• (Mix all ingredients together, then strain the mixture and cook in a pan to make thin crepes)

For the Chicken Ragout Filling:

• 100 grams chicken, boiled and chopped into small pieces
• 1 carrot, diced
• 1 potato, diced
• 1 stalk green onion, sliced
• 2 garlic cloves, minced
• 100 ml liquid milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour

For the Coating and Binding:

• 1 egg
• 2 tablespoons all-purpose flour
• 150 ml water
• (Mix together to create a binding batter)

Additional Ingredients:

• 200 grams bread crumbs
• Oil for frying

Instructions

Preparing the Chicken Ragout:

1. Heat the Margarine: In a pan over medium heat, melt the margarine. Add the minced garlic and sauté until fragrant.
2. Cook the Vegetables: Add the chopped chicken, diced potatoes, and carrots to the pan. Stir well and cook until the vegetables start to soften.
3. Add Flour and Spices: Sprinkle the flour over the mixture, stirring continuously to incorporate. Add ground black pepper, ground nutmeg, and salt to taste.
4. Combine with Milk: Gradually pour in the liquid milk, stirring until the mixture thickens and becomes creamy. Add the sliced green onions and cook for a few more minutes until the flavors meld together. Remove from heat and let cool.

Assembling the Risoles:

1. Prepare the Pastry: Take a cooked crepe (risoles skin) and place a spoonful of the chicken ragout filling in the center.
2. Fold and Seal: Fold the edges of the crepe to form an envelope shape around the filling. Seal the edges well to prevent the filling from escaping during frying.
3. Coat the Risoles: Dip each risoles into the prepared binding batter (egg, flour, and water mixture), ensuring it is fully coated. Roll it in bread crumbs to create a crispy outer layer.
4. Chill: Place the coated risoles on a tray and refrigerate them for at least 30 minutes to set. This helps the coating adhere better and ensures a crispy texture.

Frying the Risoles:

1. Heat the Oil: In a deep pan or fryer, heat oil over medium heat.
2. Fry Until Golden: Carefully add the chilled risoles to the hot oil, frying in batches to avoid overcrowding. Fry until they are golden brown and crispy, about 3-4 minutes per side.
3. Drain and Serve: Remove the risoles from the oil and drain on paper towels to remove excess oil. Serve warm.

Enjoy your homemade Risoles Ragout Ayam as a tasty appetizer or a delightful snack. These crispy treats with savory chicken ragout are sure to be a hit at any gathering!