Brazilian Pasteis With Chicken (Pastel Frito de Frango)
A delightful Brazilian fried pastry, known as pastel frito de frango, features a savory and creamy chicken filling.
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Instructions
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Start boiling chicken breasts with bouillon in water; simmer for 5 minutes.
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Remove chicken, reserving broth, and let stand covered for 10 minutes before shredding finely.
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Heat 2 tablespoons vegetable oil in a skillet; sauté onions and green onions until soft.
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Stir in garlic salt, oregano, chili powder, cornstarch, tomato paste, and 1 cup reserved chicken broth; simmer until slightly thickened.
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Add shredded chicken, mixing well, and incorporate more broth if needed for moisture.
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Remove from heat, then mix in cream cheese and lime juice; season to taste and set aside.
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In a large bowl, combine flour, shortening, salt, baking powder, vinegar, egg, and optional vodka.
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Mix 1/4 cup reserved chicken broth with 3/4 cup hot water.
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Gradually add the broth mixture to the dry ingredients, stirring and kneading until a soft, smooth, non-sticky dough forms.
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Let the dough rest for 10 minutes.
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Heat 2 to 3 inches of oil in a heavy saucepan or deep fryer to 360F.
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Divide the dough in half; roll out one half thinly on a floured surface, fold, roll again, and let rest 5 minutes to achieve a thin 9x12 inch rectangle.
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Cut the rolled dough lengthwise in half, then each half vertically into 5 pieces, creating 10 rectangles.
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Spoon 1 to 2 tablespoons of chicken filling onto a dough rectangle, moisten the edges with water, and top with another dough rectangle.
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Press and crimp the edges with a fork to seal, then repeat with the remaining dough and filling.
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Fry pasteles in batches until golden brown.
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Drain on paper towels and serve warm.