Pastel de Pollo Paraguayo
A savory chicken pie featuring a flavorful chicken filling encased in a tender, flaky pastry. This dish is a comforting and popular choice for meals and gatherings.
🧂 Ingredients
- 600 g Chicken breasts or thighs(boneless, skinless, cooked and shredded)
- 2 tbsp Olive oil
- 1 medium Yellow onion(chopped)
- 0.5 medium Green bell pepper(seeded and chopped)
- 3 cloves Garlic cloves(minced)
- 6 oz Tomato paste(can)
- 0.5 cup Dry white wine
- 0.5 cup Raisins
- 0.25 cup Pimiento-stuffed olives(diced)
- 1 small jar Diced pimientos (sweet red peppers)
- 1 small can Young peas(drained)
- to taste Salt
- to taste Black pepper
- 2 pkg Puff pastry sheets(thawed according to package directions)
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
If not using pre-cooked chicken, place chicken in a large pot, sprinkle with garlic powder, and cook until tender (about 40 minutes). Drain, let cool, and shred.
- 2
In a large skillet, sauté the chopped onion and bell pepper in olive oil over medium heat until the onion is translucent. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste and white wine. Cook over low heat for about 5 minutes, or until heated through.
- 4
Add the shredded chicken to the skillet. Stir in the raisins, diced olives, diced pimientos, and drained peas. Season with salt and pepper to taste. Cook for another 5 minutes, stirring to combine. Let the filling cool slightly.
- 5
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 6
Unfold one puff pastry sheet and place it on the prepared baking sheet. Spread the cooled chicken filling evenly over the pastry, leaving a small border.
- 7
Unfold the second puff pastry sheet and place it over the filling. Trim any excess pastry and press the edges together to seal. Crimp the edges with a fork. Cut a few slits in the top pastry to allow steam to escape.
- 8
Brush the top of the pastry with the beaten egg wash. Bake for 30 minutes, or until the pastry is golden brown and puffed.
- 9
Let cool slightly before cutting into squares or portions. Serve hot or cold.
💡 Pro Tips
- ✓Using pre-cooked or rotisserie chicken will save time.
- ✓Ensure the filling is not too wet, as this can make the pastry soggy.
- ✓For a richer flavor, you can add a pinch of cumin or paprika to the chicken filling.
🔄 Variations
- Add a tablespoon of sofrito to the filling for extra flavor.
- Use a different type of pastry, such as a homemade pie crust.
- For a spicier version, add a pinch of red pepper flakes to the filling.