🧂 Ingredients
- 2 large Chicken breast(cooked and shredded)
- 2 cups All-purpose flour
- 1/2 cup Butter(cold, cut into cubes)
- 1 tsp Salt
- 4-6 tbsp Ice water
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/4 cup Bell pepper(finely chopped)
- 1/4 cup Tomato(finely chopped)
- 1 tbsp Tomato paste
- 1 tsp Chicken bouillon
- 1/2 tsp Cumin
- 1/4 tsp Black pepper
- for frying Vegetable oil
👨🍳 Instructions
- 1
For the dough: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
For the filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 3
Add chopped bell pepper and tomato to the skillet. Cook for 5 minutes until softened. Stir in tomato paste, chicken bouillon, cumin, and black pepper. Add the shredded chicken and mix well to combine. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
- 4
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter.
- 5
Place about 2 tablespoons of the chicken filling onto one half of each dough circle. Moisten the edges with water, then fold the other half over to create a half-moon shape. Crimp the edges with a fork to seal.
- 6
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the pastelitos in batches for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
💡 Pro Tips
- ✓Ensure the butter is very cold when making the dough for a flaky crust.
- ✓Don't overfill the pastelitos, as this can cause them to burst during frying.
- ✓The filling can be made ahead of time and refrigerated.
🔄 Variations
- Add finely diced potatoes or carrots to the chicken filling.
- For a different flavor, use seasoned ground beef or pork instead of chicken.