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Chicken and cream cheese pastels
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Brazilian street food: Pastels - crispy golden pastry pockets filled with chicken, prawns, beef, cheese, or corn and fried to perfection.
Ingredients:
  • 1 (about 220g) chicken breast fillet
  • 9.20 gm light olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp dried oregano leaves
  • Pinch chilli powder
  • 50g cream cheese
  • Peanut oil, to deep fry
  • Piri piri sauce, optional, to serve
  • 300g (2 cups) plain flour
  • 1 egg, lightly whisked
  • 18.20 gm light olive oil
  • 20.00 ml vodka
  • 80ml (1/3 cup) warm water
  • 1 large ripe tomato, finely chopped
  • 1 yellow capsicum, deseeded, finely chopped
  • 1/2 white onion, finely chopped
  • 18.20 gm olive oil
  • 20.00 ml red wine vinegar
  • 5.00 gm caster sugar
  • Baby coriander leaves, to serve
Instructions:
  • Begin by combining flour in a bowl with egg, oil, and vodka. Slowly incorporate water while stirring with a fork until the dough forms. Transfer the dough to a work surface, knead until smooth, and shape into a large disc. Cover with plastic wrap and chill in the fridge for 20 minutes.
  • Place the chicken in a saucepan and cover it with water. Simmer over medium-high heat, then cover and let it sit off the heat for 20 minutes to poach. Remove the chicken from the pan, discard the liquid, and finely shred the chicken.
  • In a frying pan over medium heat, swirl the oil. Add onion and garlic, cooking for 2 minutes until softened. Sprinkle in oregano and chilli, and then take the pan off the heat. Mix in the chicken and cream cheese until well blended. Allow it to cool before using.
  • Divide the pastry into quarters. Roll out 1 piece of pastry until it is about 1mm thick. Use a 9.5cm round cutter to cut out 6 rounds from the pastry. Spoon a heaped teaspoon of filling onto half of a round. Lightly brush the edge with water, then fold over and seal the edges with a fork. Repeat this process with the rest of the pastry and filling. Chill in the fridge for 30 minutes before using.
  • In a small bowl, mix together all the salsa ingredients. Season with your favorite spices. Gently toss until well combined.
  • Heat oil in a saucepan until it reaches 170°C on a cook's thermometer. Fry the pastels in batches for 2 minutes or until golden brown. Drain on paper towel before serving with salsa and sauce, if desired.

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