Prepare ingredients.
Cut 1 chicken breast into small pieces.
Peel 3 carrots.
Chop carrots into small pieces.
Remove ends of 200-250 grams of green bean.
Chop green bean into small pieces.
Chop 1 red onion into small pieces.
Chop 3 garlic cloves into small pieces.
Heat 2-3 tablespoons butter.
Put chopped onion and garlic into the hot melted butter.
Fry the spices until they start to get fragrant.
Add pieces of chicken breast.
Cook meat until it changes color.
Add chopped green bean.
Add chopped carrots.
Mix it briefly.
Season with 1-2 teaspoons salt.
Add 1 teaspoon sugar.
Add 1/2 - 1 teaspoon pepper powder.
Mix it briefly.
Add 250 milliliters milk.
Mix it briefly.
Chop 1-2 scallions into small pieces.
Add scallion pieces to the dish.
Mix it briefly.
Continue cooking until everything is cooked.
Move to a bowl.
Set aside.
Melt again 1 tablespoon butter.
Set aside and let it cool down.
Add 1 egg to a small bowl.
Beat the egg until the yolk and egg white are well blended.
Add 350-500 grams flour to a bowl.
Add 1 teaspoon salt.
Mix it briefly.
Add blended egg.
Mix it briefly.
Add melted cooled butter.
Mix it briefly.
Add enough liquid to make a dough.
Prepare hooks for kneading doughs.
Knead dough until smooth.
The dough should be soft and smooth, but not sticky (add more flour if the dough is too wet).
Dust a work surface with flour.
Take a piece of dough.
Form the dough into ball.
Make it flat.
Roll out the dough with rollong pin ...
... to a very thin sheet.
Use a glass to ...
... divide the flat dough into small circles.
Place the filling just below the center line of the shape.
Fold the dough.
Use fingertips to press edges together.
Seal the pastel with a fork by pressing the edges firmly all the way around.
Repeat step 52-55 until all the dough is left.
Heat cooking oil (for deep-frying).
Put pastels into hot oil.
Fry the pastel until golden brown.
Remove them to a plate.
... and let cool down.


Pastel is the name given to different typical dishes of many countries. In Indonesia pastel refer to pie of crust made of thin pastry filled with chicken mixed with chopped carrot and green beans, then deep fried in cooking oil. To get a crispy dough, you should not knead it too long, just knead it briefly, then we roll it out several times until it becomes a thin dough sheet.


1 chicken breast
3 carrots
350 grams flour (350-500 grams)
200 grams green bean (200-250 grams)
1 scallions (1-2)
1 egg
1 onion (or red onion)
3 cloves garlic
6 tablespoons butter (5-6 tablespoons)
2 teaspoons salt (2-3 teaspoons)
1 teaspoon sugar
1⁄2 teaspoon pepper powder (1/2-1 teaspoon)
250 milliliters milk
  cooking oil (for deep-frying)