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pastel ayam sayur

Indonesian Chicken & Vegetable Pastries (Pastel Ayam Sayur)

These crispy Indonesian pastries, called Pastel, are filled with a savory mix of chicken, vegetables, glass noodles (soun), and a slice of hard-boiled egg. They're deep-fried to golden perfection and make a popular street snack or tea-time treat in Indonesia.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 pastries
Course: Appetizer, Side Dish, Snack
Cuisine: Indonesian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Pastry Dough (Kulit Pastel)
  • 1 ½ cups all-purpose flour tepung terigu
  • ¼ cup tapioca starch or cassava flour tepung sagu
  • 1 large egg
  • ½ teaspoon salt
  • 3 ½ tablespoons melted margarine or unsalted butter margarin
  • ¼ cup ice-cold water air es, or as needed
For the Filling (Isi)
  • ¼ medium yellow onion finely chopped (bawang bombai)
  • 5 oz chicken breast or thigh diced or minced (daging ayam)
  • ½ cup carrots diced (wortel)
  • ½ cup green beans thinly sliced (buncis)
  • 2 scallions finely sliced (daun bawang)
  • 1 oz glass noodles soaked in warm water until soft and cut (soun)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper lada
  • ⅓ cup chicken broth air kaldu
  • 2 hard-boiled eggs each cut into 8 wedges
For Frying
  • Vegetable oil enough for deep frying

Instruction
 

Make the Dough
  1. In a large bowl, mix all-purpose flour, tapioca starch, and salt.
  2. Add melted margarine and egg. Mix until crumbly.
  3. Gradually pour in ice-cold water while kneading until the dough is smooth and pliable.
  4. Cover the dough with a clean cloth and let it rest for 15 minutes.
  5. 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.
Make the Filling
  1. Heat 1 tablespoon of oil in a skillet over medium heat. Sauté chopped onion until fragrant.
  2. Add chicken and cook until it changes color.
  3. Stir in carrots, green beans, and scallions. Season with salt and pepper.
  4. Pour in the broth and cook until the vegetables are tender and the liquid has evaporated.
  5. Add softened glass noodles and mix until evenly combined. Let the filling cool to room temperature.
Assemble the Pastel
  1. Place a pastry circle in your hand. Spoon about 1 tablespoon of filling onto the center and add a wedge of hard-boiled egg.
  2. 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.
Fry the Pastel
  1. Heat enough oil in a deep pan over medium heat (about 350°F / 175°C).
  2. Fry the pastries in batches until golden brown and crispy, about 3–4 minutes per side.
  3. 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).