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Chicken and Cream Cheese Pastels

by | Jan 9, 2020 | Recipes

Foodie Friday: These Chicken and Cream Cheese Pastels are a perfect parcel crispy golden goodness. Serve with salsa for a Brazilian street food experience.

Prep: 0:50 Mins
Cook: 0:15 Mins
Serves: 24

INGREDIENTS:

  • 1 (about 220g) chicken breast fillet
  • 2 teaspoons light olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons dried oregano leaves
  • Pinch chilli powder
  • 50g cream cheese
  • Peanut oil, to deep fry
  • Piri piri sauce, optional, to serve

 

PASTRY

  • 300g (2 cups) plain flour
  • 1 egg, lightly whisked
  • 1 tablespoon light olive oil
  • 1 tablespoon vodka
  • 80ml (1/3 cup) warm water

 

SALSA

  • 1 large ripe tomato, finely chopped
  • 1 yellow capsicum, deseeded, finely chopped
  • 1/2 white onion, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon caster sugar
  • Baby coriander leaves, to serve

 

METHOD

Step 1
For the pastry, place flour in a bowl. Stir in the egg, oil and vodka. Gradually add the water, stirring with a fork, until mixture comes together. Turn onto a work surface and knead until smooth. Pat into a large disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.

Step 2
Meanwhile, place the chicken in a saucepan. Pour over water to cover. Bring to a simmer over medium-high heat. Cover and remove from heat. Set aside for 20 minutes to poach the chicken. Remove chicken from pan. Discard liquid. Finely shred chicken.

Step 3
Heat the oil in a frying pan over medium heat. Add onion and garlic. Cook for 2 minutes or until soft. Add oregano and chilli. Remove from heat. Stir in the chicken and cream cheese until combined. Set aside to cool.

Step 4
Cut the pastry into quarters. Roll 1 piece of pastry out to about 1mm-thick. Use a 9.5cm round cutter to cut 6 rounds from the pastry. Place a heaped teaspoonful of the filling on half of 1 round. Lightly brush edge with a little water. Fold over. Use a fork to seal the edges. Repeat with the remaining pastry and filling. Place in the fridge for 30 minutes to rest.

Step 5
For the salsa, combine all the ingredients in a small bowl. Season. Toss to combine.

Step 6
Pour enough oil into a saucepan to come one-third of the way up the side. Heat to 170C on a cook’s thermometer. Cook the pastels, in batches, for 2 minutes or until golden. Drain on paper towel. Serve with the salsa and sauce, if using.

Source link: www.taste.com.au