In Indonesia, pastel refers to a type of kue 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. The similar Manadonese version replaces the thin crust with bread filled with spicy cakalang (skipjack tuna) and is called panada.
|Place of origin||Indonesia|
|Serving temperature||Hot or room temperature|
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 (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. The snack is very popular during iftar for Ramadan.
The similar Riau Islands version of pastel is called epok-epok.
- "Benhil Market, "Takjil" Heaven". Tempo.co. 13 July 2013.
- "Panada Recipe (Manado Tuna Stuffed Bread/Pastry)". Indonesia Eats. 4 September 2010.