If you’re craving something crispy and comforting, you’ve come to the right place.
This Pastel Spicy Chicken recipe delivers a satisfying crunch in every single bite.
It is the perfect Pastel Spicy Chicken for a cozy afternoon snack.
Why You’ll Make This Pastel Spicy Chicken Again
These savory hand pies are incredibly addictive and easy to share with friends.
They are the ultimate comfort food for a chilly Fall evening at home.
You can prep them in advance for a stress-free hosting experience later.
The combination of spicy chicken and tender potatoes is consistently satisfying every time.
How This Comes Together
Making these snacks is much easier than it looks to your guests.
You start by cooking a flavorful, aromatic filling in one single skillet.
The dough comes together quickly without any special or expensive kitchen equipment.
Even beginners can master the simple folding technique with just a little practice.
What You’ll Need
Grab these simple pantry staples and fresh ingredients from your local grocery store.
- 250g all-purpose flour
- 50g margarine, melted
- 100ml warm water
- 1 egg yolk
- 1/2 tsp salt
- 250g chicken breast, boiled and shredded
- 2 medium carrots, finely diced
- 2 medium potatoes, finely diced
- 3 cloves garlic, minced
- 3 shallots, minced
- 2 red bird’s eye chilies, finely chopped
- 1 tsp chili powder
- 1/2 tsp ground white pepper
- 1 tsp salt
- 1 tsp granulated sugar
- 50ml chicken stock
- 1 stalk green onion, thinly sliced
- 500ml vegetable oil for deep frying
Step-By-Step Directions
- Heat two tablespoons of oil in a skillet and sauté minced garlic, shallots, and chopped chilies until aromatic.
- Add the shredded chicken, diced carrots, and potatoes to the skillet and stir to combine.
- Season the mixture with chili powder, white pepper, salt, and sugar.
- Pour in the chicken stock and simmer over medium heat until the liquid has completely evaporated and the vegetables are tender.
- Stir in the green onions, remove from heat, and allow the filling to cool completely.
- In a large bowl, combine flour and salt; add the melted margarine and egg yolk, mixing until the texture is crumbly.
- Gradually add warm water while kneading until a smooth, non-sticky dough forms; rest the dough for 15 minutes.
- Divide the dough into 12 equal balls and roll each ball into a thin circle roughly 10-12cm in diameter.
- Place a portion of the spicy chicken filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape and seal the edges using a braided pleat or by pressing with a fork.
- Heat the vegetable oil in a deep pan to 170°C (340°F).
- Fry the pastels in batches until the crust is golden brown and blistered; drain on paper towels before serving.
How To Serve It
Serve these hot for the best possible crunch and flavor experience.
They pair perfectly with a side of sweet chili sauce or sambal.
Add some fresh cucumber slices on the side for a refreshing contrast.
They are a guaranteed hit for any casual Fall gathering or party.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge for three days.
To keep them crispy when reheating, use an oven or air fryer.
Avoid the microwave as it will make the pastry shell soft and soggy.
You can also freeze them uncooked for a quick snack later on.
Just fry them directly from the freezer when you need a treat.
Make It Even Better (Pro Tips)
- Don’t skip cooling the filling completely or the dough will tear easily.
- Avoid overfilling the pastries to prevent them from bursting in the oil.
- Use a fork to seal the edges if you find braiding too difficult.
- Keep the oil temperature steady to ensure a perfectly blistered crust.
- Add a little extra chili if you want a more intense heat.
- Roll the dough as thin as possible for the most delicate crunch.
- Use a paper towel to soak up excess oil after frying them.
Easy Ways To Change It Up
- Swap the chicken for ground beef for a richer, meatier flavor profile.
- Make it vegetarian by using extra mushrooms instead of the shredded chicken.
- Add a slice of hard-boiled egg inside for a traditional Indonesian touch.
- Try baking them at 200°C for a slightly lighter, less oily version.
Quick Questions
Can I use store-bought dough?
Yes, you can use empanada wrappers if you are in a big hurry. The texture will be slightly different but still very delicious and crispy.
How do I keep them from getting oily?
Make sure your oil is hot enough before you start the frying process. If the oil is too cool, the dough will absorb too much fat.
Can I make these in an air fryer?
Yes, spray them lightly with oil and air fry at 190°C until golden. They won’t be as bubbly but will still be quite crunchy.
I hope you love these crispy, spicy treats as much as I do. They are the perfect way to spice up your snack routine. Happy cooking!
— Ethan
Pastel Spicy Chicken
Ingredients
Method
- Heat two tablespoons of oil in a skillet and sauté minced garlic, shallots, and chopped chilies until aromatic.
- Add the shredded chicken, diced carrots, and potatoes to the skillet and stir to combine.
- Season the mixture with chili powder, white pepper, salt, and sugar.
- Pour in the chicken stock and simmer over medium heat until the liquid has completely evaporated and the vegetables are tender.
- Stir in the green onions, remove from heat, and allow the filling to cool completely.
- In a large bowl, combine flour and salt; add the melted margarine and egg yolk, mixing until the texture is crumbly.
- Gradually add warm water while kneading until a smooth, non-sticky dough forms; rest the dough for 15 minutes.
- Divide the dough into 12 equal balls and roll each ball into a thin circle roughly 10-12cm in diameter.
- Place a portion of the spicy chicken filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape and seal the edges using a braided pleat or by pressing with a fork.
- Heat the vegetable oil in a deep pan to 170°C (340°F).
- Fry the pastels in batches until the crust is golden brown and blistered; drain on paper towels before serving.
