Pastel Recipe (Indonesian Fried Pastry)

 Pastel is often referred to as a "fried pastry" or "fried turnover." It is a type of savory snack that consists of a thin, crispy pastry filled with ingredients like vegetables, chicken, eggs, and sometimes noodles. The pastry is folded into a half-moon shape, sealed, and then deep-fried until golden and crunchy. 

While "pastel" is a term used in Indonesia, similar fried pastries exist in other cultures, such as empanadas in Latin America or samosas in South Asia. However, "pastel" in English-speaking contexts usually refers to the Indonesian version of this snack.

Ingredients:

*For the pastry dough:*

- 250 grams all-purpose flour

- 1 tablespoon butter or margarine

- 1 egg yolk

- 50 ml water (approximately, adjust as needed)

- A pinch of salt

*For the filling:*

- 150 grams chicken breast, boiled and shredded

- 2 medium-sized potatoes, diced and boiled

- 2 medium-sized carrots, diced and boiled

- 50 grams glass noodles (soaked in hot water until soft, then drained and cut)

- 2 hard-boiled eggs, sliced

- 3 cloves of garlic, finely chopped

- 2 shallots, finely chopped

- 1/2 teaspoon ground white pepper

- 1/2 teaspoon salt

- 1/2 teaspoon sugar

- 1 tablespoon vegetable oil (for sautéing)

*For frying:*

- 500 ml vegetable oil

Instructions:

1. Prepare the dough:

   - In a large mixing bowl, combine the all-purpose flour, a pinch of salt, and butter. Rub the butter into the flour mixture using your fingertips until it forms a crumbly texture.

   - Add the egg yolk into the mixture and stir until it starts to come together.

   - Gradually pour in the water, little by little, while kneading the dough until it becomes smooth and pliable. Be careful not to add too much water. You want the dough to be firm yet soft enough to roll out easily.

   - Once the dough has reached the desired consistency, wrap it in plastic wrap or cover with a damp cloth and let it rest for about 15-20 minutes.

2. Prepare the filling:

   - Heat 1 tablespoon of vegetable oil in a pan over medium heat. Sauté the finely chopped garlic and shallots until fragrant and lightly browned.

   - Add the shredded chicken, boiled potatoes, carrots, and glass noodles into the pan. Stir well to combine.

   - Season the mixture with salt, ground white pepper, and sugar. Continue to stir and cook for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.

   - Remove from heat and set the filling aside to cool.

3. Assemble the pastel:

   - After the dough has rested, divide it into small portions (about the size of a golf ball).

   - Roll each portion of dough out on a lightly floured surface to about 2-3 mm thickness, forming a round disc shape.

   - Place a spoonful of the filling mixture in the center of each dough round, then add a slice 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, and if desired, crimp the edges by twisting or pressing with a fork to ensure no filling escapes during frying.

4. Fry the pastel:

   - Heat the vegetable oil in a deep frying pan over medium heat.

   - Once the oil is hot, carefully lower the pastels into the oil in small batches, making sure not to overcrowd the pan.

   - Fry the pastels until they turn golden brown and crispy on both sides, which should take about 3-5 minutes per batch.

   - Use a slotted spoon to remove the pastels from the oil and place them on paper towels to drain any excess oil.

5. Serve:

   - Serve the pastels warm, accompanied by fresh green chilies for an authentic Indonesian touch. Pastels can be enjoyed as a snack or appetizer.

**Tips:**

- You can customize the filling by adding or replacing ingredients such as ground beef, shrimp, or other vegetables.

- If you prefer baked pastel, you can bake them in a preheated oven at 180°C (350°F) for 20-25 minutes, brushing the top with egg wash for a golden finish.