Chicken Puff Pastries - Pastelitos de Pollo Recipe
One of my favorite Latin recipes: Pastelitos de Pollo or spicy chicken in puff pasty is a delicious and easy street food you can make at home.
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Servings: 10 pieces
Calories: 209kcal
Ingredients
- 11 oz puff pastry 1 package
- 6 oz chicken breast boneless, skinless
- 2 tsp olive oil
- ¼ cup onion chopped
- 1 garlic clove minced
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp paprika
- ¼ tsp chili powder
- ⅓ cup water
- 1 Tbsp tomato paste
- 2 Tbsp cilantro chopped
- 1 egg plus 1 Tbsp water for brushing on as the egg wash
Instructions
- Preheat your oven to 375°. Heat a skillet on medium and add the olive oil, onion and garlic. Sauté until the onion is translucent.
- Add the butterflied chicken breast, salt, cumin, paprika, chili powder, water, tomato paste and cilantro. Add enough water to allow the chicken to almost be covered while braising. Flip the chicken every 5 minutes while cooking. Cook for about 20 minutes or until the internal temperature is 165°F.
- Remove the chicken and place on a cutting board to cool. Once cooled, chop the chicken onto fine pieces.
- Roller out one puff pastry sheet and cut 3 inch circles for the bottom. You should get 9 circles per sheet. Place the bottom pieces on parchment paper. Try to work fast so the pastry sheets stay cool.
- Add a some chicken to the center of the base leaving about ½ inch from the edge. Brush the edge with the egg wash.
- Add the top circle and crimp the edge with a fork. If you have time, place them in the refrigerator for 10 minutes before baking for extra puffy results. If you are in a hurry don't worry they will puff up nicely.
- Brush the entire top with the egg wash. Bake for about 20 minutes or until golden brown.
Notes
Tips and ingredients:
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- Puff pastry sheets: These can be found at most grocery stores where they keep the frozen breads, desserts, turnovers and phyllo dough. Each package has 2 sheets approximately 9.5 inches square. Take them out of the freezer to thaw for about 30 minutes before working with them. I like to flour the surface and roll them gently so they are smooth.
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- Cutting the puff pastry: To properly cut the puff pastry I use a biscuit cutter, and for added detail I use a fork to seal the edges. I need to tell you that I have this really cute set of biscuit cutters , (affiliate link). I use the 3" cutter to make these. You will get 9 circles from each sheet so 9 tops and 9 bottoms. You will have scraps of the pastry dough left over. I usually combine all the scraps, roll it out and get about another 10 circles or 5 more complete pastelitos. These typically won't puff as much during the baking like the first batch but are still tasty!
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- Chicken: I like to use boneless skinless chicken breast. I butterfly the breast and poach in seasonings to give it that Latin kick of flavors!
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- Seasonings: The chicken is braised in olive oil, garlic, onion, salt, cumin, paprika, chili powder, tomato paste and fresh chopped cilantro.
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- Egg-wash: Beat 1 egg with 1 tablespoon of water to brush around the edge of the bottom before placing and crimping the tops. Once crimped, you then brush the egg wash all over the tops for that beautiful shiny golden baked finish.
Frequently Asked Questions:
How long can I store the chicken puff pastry?
Once they have cooled you can store them in an airtight container for 4 days.
How do I reheat the leftover chicken puff pastry?
I like to reheat them in my air fryer for about 8 minutes at 325°F. You can also reheat them in the oven or a toaster oven. You can temp the middle with an instant read thermometer to 130°F to 150°F.
Can I freeze the finished puff pastry?
Yes! Once you have them constructed and crimped you can place them on a tray to flash freeze them. (Don't brush the egg wash on the tops, save that for just before baking.) After a couple hours in the freezer you can put them in freezer bags or sealed containers. Take the from the freezer and bake. The bake time will be a bit longer by about 10 minutes so keep an eye on them when baking frozen. Watch for them to puff and turn golden brown.
What can I do with the leftover sauce from cooking the chicken?
I like to add 1 tablespoon of cornstarch to the sauce and continue to heat it until thick and serve over rice. Nothing is wasted.
Nutrition
Calories: 209kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 234mg | Potassium: 110mg | Vitamin A: 105IU | Vitamin C: 0.9mg | Calcium: 6mg | Iron: 1mg