Kue pastel

In Indonesia, kue pastel is a type of kue (snack food) filled with meat, vegetables, and rice vermicelli deep fried in vegetable oil. It is consumed as a snack and commonly sold in Indonesian traditional markets.^[1] The similar Manadonese version replaces the thin crust with bread filled with spicy cakalang (skipjack tuna) and is called panada.

Indonesian pastel

Indonesian pastel
Type	Kue
Course	Snack
Place of origin	Indonesia
Serving temperature	Hot or room temperature
Media: Indonesian pastel

Pastels are derived from the Portuguese influence in Indonesia. It is a type of kue made of thin pastry crust, with a filling of meat (usually chicken or beef), vegetables (potatoes, carrots and bean sprouts), rice vermicelli, and sometimes boiled eggs, then deep fried in vegetable oil. It is consumed as a snack and is commonly sold in Indonesian traditional markets.^[1] The snack is very popular during iftar for Ramadan.^[1]

The similar North Sulawesi version replaces the thin flour pie crust with bread, and is filled with spicy cakalang (skipjack tuna). This variation of the snack is called panada.^[2]

The similar Riau Islands version of pastel is called epok-epok.

See also

• Curry puff
• Empanada
• Pastel
• Jalangkote