makes
16
prep
30 minutes
cook
20 minutes
difficulty
Easy
makes
16
serves
preparation
30
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Shredded chicken filling
- 3 tsp vegetable oil
- ½ cup (75 g) chopped green capsicum (bell pepper)
- ¼ cup (35 g) chopped red onion
- 1 garlic clove, minced
- 1 tsp granulated chicken bouillon
- ½ cup (125 ml) tomato sauce
- 3 cups (405 g) shredded rotisserie chicken
- 3 tsp chopped fresh coriander (cilantro)
- Salt and ground black pepper, to taste
Pastelitos
- 2 cups (250 g) plain (all-purpose) flour, plus more for dusting
- 1 tsp salt
- 3 tsp granulated sugar
- 55 g (¼ cup) unsalted butter, softened
- 1 large egg, lightly beaten
- 3 cups (720 ml) corn or
- vegetable oil, for frying
Mayo-ketchup sauce (optional)
- 2 tbsp + 1 tsp mayonnaise
- 1 tbsp ketchup
- ½ tsp garlic powder
Resting time: 30 minutes.
Instructions
- For the filling, in a medium skillet, heat the oil over medium-high heat. Add the capsicum (bell pepper), onion, garlic and chicken bouillon and cook, stirring, for 5 to 7 minutes, or until the onion is translucent.
- Stir in the tomato sauce and let cook for about 2 minutes, then add ¼ cup (60 ml) water.
- Add the chicken and stir to combine. Let cook for an additional 5 minutes, or until most of the liquid has evaporated. Stir in the coriander (cilantro) and season with salt and pepper. Let cool to room temperature before using as a filling.
- Meanwhile, make the pastelitos dough: In a large bowl, stir together the flour, salt, and sugar. Add the butter and, using your hands, combine the flour mixture with the butter. Add the egg and continue mixing with your hands to combine well. Slowly pour in ½ cup (120 ml) of water, a little bit at a time, while working the dough with your hands. Continue working the dough for about 5 minutes, or until all the ingredients are incorporatedand the dough does not stick to your hands.
- Cover the bowl with a clean kitchen towel and let rest for at least 30 minutes.
- To assemble the pastelitos, separate the dough into 4 equal-size pieces. Using a rolling pin, roll one of the pieces on a lightly floured surface to 6 mm (¼ inch) thick. Cut out as many pastry rounds as possible using a 7.5 cm (3 in) round cutter or glass.
- Add a scant tablespoon (about 3 teaspoonfuls) of the chicken filling to the center of a pastry round and top with another pastry round. Press firmly around the edges with a fork to seal and transfer to a baking sheet or floured board. Repeat this step with the remaining dough and filling, rerolling the dough scraps for more rounds. The pastelitos can be frozen at this point (see Note).
- In a medium pot, heat the oil over medium heat. Once the oil is hot, fry the pastelitos, in batches, for 2 to 3 minutes on each side, or until golden brown.
- Transfer the pastelitos to a plate lined with paper towels to remove excess oil.
- To make the mayo-ketchup sauce (if using): In a small bowl, mix the mayonnaise, ketchup and garlic powder until well combined.
- Serve pastelitos warm with the mayo-ketchup sauce (if using) on the side.
Note
• The pastelitos can be prepared in advance, up to the point of frying them, and frozen for up to 4 weeks. Make sure to thoroughly thaw the pastelitos in the refrigerator before frying to avoid spatter.
Image and text from by Vanessa Mota, published by Murdoch Books. Photography by Vanessa Mota.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
