adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken pastels with tomato salsa
Chicken pastels with tomato salsa
0 Likes
Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Brazilian street market pastries with creamy filling - a crispy delight.
Ingredients:
  • 20.00 gm water
  • 500ml (2 cups) cold water
  • 2 small (about 500g) chicken breast fillets
  • 3 shallots, trimmed, thinly sliced
  • 40.00 ml chopped fresh coriander
  • 100g cream cheese, at room temperature
  • 1 tomato, finely chopped
  • 375g (2 1/2 cups) plain flour
  • 2.00 gm baking powder
  • 50g copha, at room temperature, chopped
  • 20.00 ml vodka
  • 40.00 ml white vinegar
  • Sunflower oil, to deep-fry
  • 2 tomatoes, coarsely chopped
  • 1 red onion, finely chopped
Instructions:
  • Simmer water in a deep frying pan. Gently cook chicken for 10-12 minutes until done. Transfer chicken to a plate using a slotted spoon. Reserve 125ml (1/2 cup) of cooking liquid. Shred the chicken.
  • In a bowl, mix together chicken, shallot, coriander, cream cheese, and tomato. Season with salt and pepper, then cover and chill in the fridge.
  • In a bowl, mix together the tomato, onion, vinegar, and water. Season with salt and pepper to taste.
  • Sift flour and baking powder into a bowl then add copha, vodka, vinegar, and reserved cooking liquid. Combine until dough forms. Transfer the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. Divide dough into 2 portions. Roll one portion into a 2mm-thick rectangle and cut twelve 10cm-long, 7cm-wide pieces using a sharp knife. Keep excess dough aside.
  • Place a generous spoonful of the chicken mixture in the center of half the dough pieces. Lightly moisten the edges with water. Cover with the remaining dough, press together to seal the filling, and trim any excess dough. Repeat with the remaining dough and chicken mixture until all the turnovers are assembled.
  • Pour enough oil into a deep saucepan to reach a depth of 8cm. Heat the oil over medium-high heat until it reaches 180°C (you'll know it's ready when a cube of bread turns golden in 15 seconds). Fry 2 pastels at a time, flipping once, for about 3 minutes or until they are golden brown. Transfer the cooked pastels to a plate lined with paper towel. Repeat with the remaining pastels in 5 more batches, making sure to reheat the oil between batches. Serve the pastels with tomato salsa.

Similar Recipes