📝 About This Recipe
A beloved staple of Indonesian 'Jajanan Pasar' (market snacks), these savory hand pies feature a signature thin, bubbly, and shatteringly crisp crust. Inside, a rich medley of sautéed vegetables, glass noodles, and seasoned chicken creates a comforting contrast in textures. Perfectly pleated by hand, these golden pockets are the quintessential treat for tea time or festive gatherings across the archipelago.
🥗 Ingredients
The Pastry Dough
- 300 grams All-purpose flour (sifted)
- 50 grams Margarine or butter (melted and cooled)
- 1 tablespoon Vegetable oil
- 80-100 ml Ice water (added gradually)
- 1/2 teaspoon Salt
The Savory Filling
- 150 grams Chicken breast (boiled and finely shredded)
- 2 medium Carrots (peeled and cut into small 0.5cm cubes)
- 2 medium Potatoes (peeled and cut into small 0.5cm cubes)
- 50 grams Cellophane noodles (Soun) (soaked in warm water and chopped)
- 3-4 pieces Hard-boiled eggs (cut into small wedges)
- 4 cloves Garlic (minced)
- 5 pieces Shallots (finely sliced)
- 2 stalks Green onions (finely sliced)
- 1 teaspoon Chicken powder/bouillon
- 1/2 teaspoon Ground white pepper
- 1 teaspoon Sugar
👨🍳 Instructions
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1
Begin by making the filling: Heat 2 tablespoons of oil in a wok. Sauté the shallots and garlic until fragrant and translucent.
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2
Add the diced carrots and potatoes. Stir-fry for 3-4 minutes until they begin to soften. Add a splash of water if the pan becomes too dry.
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3
Incorporate the shredded chicken, chopped glass noodles, salt, pepper, sugar, and chicken powder. Mix thoroughly and cook until the vegetables are tender and the moisture has evaporated.
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4
Stir in the sliced green onions, remove from heat, and let the filling cool completely. This is crucial to prevent the pastry from becoming soggy.
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5
For the dough: In a large mixing bowl, combine the flour and salt. Pour in the melted margarine and oil. Mix with your fingertips until the mixture resembles coarse breadcrumbs.
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6
Gradually add the ice water, one tablespoon at a time, kneading lightly just until the dough comes together. Do not overwork the dough or the crust will be tough.
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7
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
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8
Divide the rested dough into 15-20 equal balls (about 25-30g each). Roll each ball out on a lightly floured surface into a thin circle, roughly 10-12 cm in diameter.
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9
Place 1.5 tablespoons of the filling in the center of the dough circle and add a wedge of hard-boiled egg.
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10
Fold the dough over to create a half-moon shape. Press the edges firmly to seal.
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11
To create the signature pleated edge (wiru), start at one corner, pinch the edge, and fold it inward. Repeat this overlapping pinch-and-fold motion along the entire curved edge.
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12
Heat a generous amount of vegetable oil in a deep pan over medium heat. To test the heat, drop a small piece of dough; it should sizzle and float immediately.
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13
Fry the pastels in batches, being careful not to overcrowd the pan. Use a spoon to splash hot oil over the tops of the pastels to encourage the 'bubbles' to form on the crust.
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14
Fry until they are a deep golden brown on both sides, approximately 5-7 minutes. Drain on paper towels to remove excess oil.
💡 Chef's Tips
Always use ice-cold water for the dough to ensure a light, flaky texture. Ensure the filling is completely dry and cool before stuffing; excess moisture causes the pastry to burst or become limp. Splashing hot oil over the pastel while frying is the secret technique to getting those beautiful characteristic bubbles on the crust. Do not over-knead the dough; stop as soon as it holds together to maintain a tender 'shatter' when bitten. If you struggle with hand-pleating, you can use a fork to crimp the edges, though the traditional look is preferred.
🍽️ Serving Suggestions
Serve hot with whole fresh bird's eye chilies (cabe rawit) for a spicy bite between mouthfuls. Pair with a side of sweet and spicy peanut dipping sauce or a thin vinegar-based chili sauce. Enjoy as a classic afternoon accompaniment to a cup of hot jasmine tea or sweetened iced tea. Include these in a snack box (nasi box) for a traditional Indonesian celebration or gathering. Serve alongside other 'Gorengan' (fritters) like Bakwan or Tahu Isi for a complete snack platter.