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.