Crispy Indonesian Chicken Pastel Pockets

Delicious Pastel Ayam: A Tasty Indonesian Pastry Recipe

Ingredients:

For the Dough:

• 500 grams all-purpose flour
• 100 grams margarine
• 1 small packet of Masako seasoning
• 200-250 ml warm water

For the Filling:

• 150 grams cooked, shredded chicken
• 2 carrots, diced into small cubes
• 3 large potatoes, diced into small cubes
• 2 cloves garlic, finely chopped
• 2 stalks green onions, finely sliced
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 1/4 teaspoon ground black pepper
• 1 teaspoon chicken bouillon powder
• 2 tablespoons cornstarch
• 100 ml water
• 4 hard-boiled eggs, peeled and cut into 8 wedges

Instructions:

1. Prepare the Filling:

   • Begin by dicing the carrots and potatoes into small cubes. Blanch them briefly in boiling water until just tender. Drain and set aside.
   • In a pan, sauté the finely chopped garlic and sliced green onions until fragrant.
   • Add the blanched potatoes and carrots to the pan. Season with salt, black pepper, granulated sugar, and chicken bouillon powder. Cook until the vegetables are well coated with the seasonings.
   • Stir in the shredded chicken and mix thoroughly.
   • Dissolve the cornstarch in 100 ml of water, then pour it into the pan. Cook, stirring constantly, until the mixture thickens. Remove from heat and let cool.

2. Make the Dough:

   • In a large mixing bowl, combine the all-purpose flour, margarine, and Masako seasoning. Mix well.
   • Gradually add the warm water, a little at a time, while kneading until the dough comes together and is smooth but not overly sticky. Be careful not to overwork the dough.

3. Assemble the Pastel:

   • Divide the dough into small balls, about 23 grams each (or according to your preference). Roll each ball out into a thin circle using a rolling pin.
   • Place a spoonful of the prepared filling in the center of each dough circle. Add a wedge of hard-boiled egg on top of the filling.
   • Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal, then crimp the edges by pinching and twisting to ensure they are well sealed.

4. Fry the Pastel:

   • Heat oil in a frying pan over medium heat. Once hot, gently slide the pastel into the oil.
   • Fry until golden brown and crisp, turning occasionally to ensure even cooking. Remove and drain on paper towels.

5. Serve and Enjoy:

   • Allow the pastel to cool slightly before serving. These delightful pastries are perfect as a snack or part of a meal.
   • If you’re preparing these for a special occasion or to share with customers, be sure to snap a photo of your beautifully golden pastels before they are enjoyed.

Enjoy your homemade pastel ayam—a delicious Indonesian treat that’s crispy on the outside and packed with flavorful chicken and vegetables on the inside!