Crispy & Cozy: Indonesian Pastel Recipe

Описание: This pastel recipe is actually my mom’s. In her version, she usually adds chicken, which makes it even tastier. But today I kept it simple and skipped the chicken. Still cozy, still delicious — perfect for a slow day with tea or coffee. 🌿 #lifestyle #simplejoys #slowliving #food #recipe #pastel

✨ What is pastel?
Pastel is a popular Indonesian snack — a crispy deep-fried pastry, filled with savory ragout made of vegetables (and sometimes chicken). Think of it like a mix between an empanada and a samosa, but with a uniquely Indonesian flavor. It’s crunchy on the outside, soft and flavorful inside, and always comforting.


Indonesian Pastel with Chicken Ragout Filling

Dough Ingredients
• 500 g all-purpose flour
• 150 g butter or margarine
• 2 large eggs
• 1 tsp baking powder (optional, for a crispier crust)
• ±100–120 ml water or coconut milk (add gradually as needed)
• A pinch of salt

Chicken Ragout Filling
• 200 g chicken breast or thigh, diced (boiled or sautéed directly)
• 2 medium potatoes, diced small
• 1 large carrot, diced small
• 2 tbsp shallots, finely chopped
• 2 tbsp garlic, finely chopped
• ½ tsp ground white pepper
• 1 tsp salt (adjust to taste)
• ½ tsp sugar (optional)
• ½ tsp chicken seasoning powder (optional)
• 2 tbsp cooking oil

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How to Make the Filling
1. Heat oil in a pan, sauté shallots and garlic until fragrant.
2. Add chicken, stir until it changes color.
3. Add potatoes and carrot, mix well.
4. Season with pepper, salt, sugar, and chicken seasoning.
5. Pour in a little water and cook until potatoes and carrot are tender and the liquid reduces.
6. Let cool completely before using as filling.

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How to Make the Dough
1. Mix flour, baking powder, and salt in a bowl.
2. Add butter/margarine, rub with fingertips until crumbly.
3. Add eggs and mix well.
4. Gradually pour in water or coconut milk until the dough is smooth and non-sticky.
5. Cover with a cloth and let rest for 15 minutes.

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Shaping & Frying Pastel
1. Take a small piece of dough, roll it into a ball, then flatten into a thin circle.
2. Place 1–2 tbsp of filling in the center.
3. Fold into a half-moon shape and press the edges firmly. Seal by twisting the edges or pressing with a fork.
4. Heat enough oil in a pan, fry pastels over medium heat until golden brown.
5. Drain on paper towels and serve warm.