If you’re familiar with empanadas from Latin America, samosas from South Asia, or Cornish pasties from the UK, then Indonesia’s Pastel might feel like a distant cousin with its own tropical personality. But make no mistake—this golden, deep-fried pocket of comfort food holds a unique cultural space in Indonesian life, unlike anything in the Western world.
Let us introduce you to Pastel Ayam Sayur—a flaky, savory Indonesian hand pie filled with chicken, vegetables, glass noodles (soun), and a slice of hard-boiled egg. Though it may look like just another deep-fried snack, pastel carries layers of cultural nuance that set it apart from Indonesia’s famous street-side gorengan.
Indonesian Chicken & Vegetable Pastries (Pastel Ayam Sayur)
Ingredients
Instruction
- In a large bowl, mix all-purpose flour, tapioca starch, and salt.
- Add melted margarine and egg. Mix until crumbly.
- Gradually pour in ice-cold water while kneading until the dough is smooth and pliable.
- Cover the dough with a clean cloth and let it rest for 15 minutes.
- Roll out the dough thinly (about 1/8 inch or 2–3 mm) and cut into 4-inch (10 cm) circles using a round cutter or glass.
- Heat 1 tablespoon of oil in a skillet over medium heat. Sauté chopped onion until fragrant.
- Add chicken and cook until it changes color.
- Stir in carrots, green beans, and scallions. Season with salt and pepper.
- Pour in the broth and cook until the vegetables are tender and the liquid has evaporated.
- Add softened glass noodles and mix until evenly combined. Let the filling cool to room temperature.
- Place a pastry circle in your hand. Spoon about 1 tablespoon of filling onto the center and add a wedge of hard-boiled egg.
- Fold the pastry in half to form a half-moon shape and seal the edges. Crimp the edges by pinching or pleating in a rope-like fashion.
- Heat enough oil in a deep pan over medium heat (about 350°F / 175°C).
- Fry the pastries in batches until golden brown and crispy, about 3–4 minutes per side.
- Drain on a paper towel and serve warm.
Notes
- Tepung terigu: Use standard all-purpose flour. For slightly crispier dough, a blend with cake flour can also work.
- Tepung sagu: This is tapioca starch or cassava flour. It gives the dough a tender-crisp texture. If unavailable, substitute with cornstarch, though the texture will be slightly different.
- Soun (glass noodles): Also known as mung bean vermicelli or cellophane noodles. Easily found in Asian grocery stores or online. Soak until soft, then cut into shorter strands before using.
- Daun bawang: Substitute with scallions or green onions.
- If you’re vegetarian, you can omit the chicken and egg, and use mushrooms or tofu as a substitute.
- These pastries freeze well before frying. Just shape them, freeze on a tray, then store in a sealed bag. Fry straight from frozen (add 1–2 minutes to frying time).
A Snack with Global Roots, Reimagined by Indonesia
Like many dishes in Southeast Asia, pastel is a product of culinary globalization long before that term even existed. The name “pastel” comes from Portuguese, where it refers to various types of pastry. During the 16th and 17th centuries, Portuguese and later Dutch colonizers brought with them culinary techniques that deeply influenced Indonesian food traditions. From that historical mingling emerged the Indonesian pastel.
Yet while the idea may have come from Europe—specifically from pastries like empanadas or pastéis—what Indonesia did with it was uniquely its own. Over time, local cooks adapted the recipe to incorporate familiar ingredients like wortel (carrots), buncis (green beans), and soun (glass noodles made from mung beans). The result is a distinctly Indonesian comfort food that feels at once nostalgic and homegrown, despite its foreign-sounding name.
Pastel Ayam Sayur, Not Just Another Gorengan
Indonesia is famous for its vast array of fried snacks, known collectively as gorengan. Street stalls across the country sell pisang goreng (fried banana), tempe goreng (fried fermented soybeans), and bakwan (vegetable fritters) for mere pennies. They are impulse buys, eaten standing up, usually with greasy fingers and a quick gulp of tea.
Pastel is different.
Yes, it’s also fried. Yes, it’s often sold alongside those everyday gorengan. But pastel has always felt just a little more special. Its delicate hand-folded edges, substantial filling, and slightly higher price point elevate it from a basic street snack to something you might serve when guests come to visit.
In many Indonesian homes, especially in Java, pastel is a sign of hospitality. It’s the kind of snack that shows up on a tray when extended family gathers for a Sunday afternoon. You might find it carefully wrapped as a gift to bring when visiting someone’s home. It’s not uncommon to see pastel served next to a pot of hot tea, alongside sweet treats like kue lapis or nastar (pineapple cookies), as a part of a spread to entertain friends or neighbors.
Even among mass-produced pastels, there’s a divide. The market pastel, often sold for cheap, is usually filled only with bihun (vermicelli noodles), carrots, and a tiny sliver of egg—more filler than flavor. But when made at home or by small vendors with pride, pastel becomes something else entirely. The better versions are lovingly stuffed with seasoned chicken, crisp vegetables, and sometimes even smoked meat or cheese—a culinary bridge between East and West, and between street food and family tradition.
A Natural Fit for Western Tables?
So can pastel win over a Western audience?
We think so. Western cuisines already embrace similar concepts: the Cornish pasty in the UK, meat pies in Australia, calzones in Italy, and of course, empanadas across Latin America. Pastel, with its crispy golden crust and savory filling, offers something comfortably familiar yet refreshingly new.
But what makes pastel uniquely appealing for the Western palate is its fusion of texture and flavor: the crunch of the pastry shell, the softness of the glass noodles, the protein from the chicken, and the creamy center of boiled egg. It’s a complete bite, wrapped in a tidy, hand-held package—perfect for lunchboxes, picnics, or appetizer platters.
It can be served warm or at room temperature, and while it’s traditionally deep-fried, it can also be baked for a lighter version. Some modern Indonesian home cooks have even started filling pastel with cheese, tuna, or mushrooms—variations that would feel perfectly at home at a trendy fusion café in New York or Amsterdam.
The Heart Behind the Folded Crust
One of the most charming features of pastel is its handmade crust—each one individually folded and pleated along the edge. In Indonesia, this pleating process is often done with love and care, a kind of meditative act that turns the snack into a symbol of home and hospitality.
For many, learning to fold a pastel is a rite of passage in the kitchen. Mothers teach daughters, aunts correct their nieces, and entire families sit together on weekends to make them in large batches. There’s often chatter and laughter as hands work quickly—rolling, filling, folding, crimping. The pastel, in that sense, is not just food. It’s a bonding ritual.
Beyond the Fryer: Cultural Symbolism
While pastel can be bought in markets and bakeries, its meaning is amplified when shared. In Indonesian culture, food is often used to express generosity and affection. When someone brings pastel as a gift, it says, “I care about you enough to make something by hand.” It may be humble, but it’s intentional.
That’s also why pastel is often served during celebrations: Eid gatherings, birthdays, school events, and baby showers. It travels well, reheats easily, and always disappears quickly from the plate.
Bringing Pastel Home (Wherever That May Be)
For home cooks abroad looking to explore Indonesian flavors, pastel is an excellent entry point. It doesn’t rely on obscure spices or hard-to-find ingredients. Most items—chicken, carrots, green beans, eggs, glass noodles—are available in standard Western grocery stores or online.
And once you master the dough (which is quite forgiving), the rest is a canvas for creativity. Vegetarian? Skip the chicken and load it up with mushrooms and tofu. Want something richer? Try a beef curry filling or even cheese and corn. Pair it with chili sauce or a simple garlic aioli to match local tastes.
Wrap-Up
Pastel Ayam Sayur may have foreign ancestors, but its soul is purely Indonesian. It tells a story of adaptation, hospitality, and care—of snacks elevated beyond their form, and meals made not just to eat, but to share.
In a world that’s increasingly fast and disposable, pastel invites you to slow down, make something by hand, and gather around the table. Whether you’re in Jakarta, New York, or Berlin, that’s something we all need a little more of.
