Pasteles de Pollo (Colombian Fried Chicken Pies)
Ingredients
- Vegetable oil for frying
- Lime and aji for serving
- 2 cups masarepa
- ½ cup water
- 1 tbsp vegetable oil
- ½ teaspoon salt
- ½ tablespoon sazon goya with azafran
Filling
- 2 cups cooked and shredded chicken
- 1 cup peeled and diced white potatoes
- ¼ cup peas
- ¼ cup diced carrots
- 1 chicken bouillon tablet
- 1 tbsp olive oil
- ¼ cup chopped white onions
- 1 cup tomato
- ½ teaspoon salt
- ¼ cup chopped green onions
- 1 chopped garlic clove
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped red bell pepper
- ¼ teaspoon black pepper
Instructions
- Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
- Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
- Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
- Add the cooked chicken, peas and carrots. Transfer the chicken mixture to the mashed potatoes bowl and mix well to combine.
- Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
- Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each. Place another circle on top to enclose the filling.
- Tightly seal the edges by crimping with the tines of a fork or using your fingers.
- Fill a large pot with vegetable oil and heat over medium heat to 360° F.
- Carefully place 2 or 3 pasteles at a time in the heated oil and fry for about 2 minutes until golden on all sides.
- Using a slotted spoon transfer the pasteles to a plate lined with paper towels. Serve with aji and lime wedges on the side.
Spring is here guys an I am very happy winter is gone 🙂
Life has been busy over the past couple of weeks. Our little baby is here and I didn't sleep for days. Actually, I still don't sleep much! Our family and friends have been wonderful, especially my mother-in-law, who helped me with everything. They are bringing us amazing food and gifts and I really appreciate every bit of help I get, especially when I am this busy and tired! My family does not live here, so I am a lucky girl to have such wonderful in-laws. I made this recipe before I went to the hospital and I want to share it with you today.
I would eat these Pasteles de Pollo every day if I could...probably not a healthy idea 🙂 They are the perfect breakfast or afternoon snack with a hot cup of black coffee or hot chocolate. It is very important to be sure the pasteles are sealed well.
This recipe makes a great appetizer as well. They can be made in advance and fried right before serving. The fillings can be customized easily, and they look and taste delicious.
Enjoy it!
Wendy
Finally found this great recipe, similar to kuky in colombia when I was a little girl. Can you bake these and if so at what temperature and time? Many thanks
Gina
Mi esposo y yo hicimos los pastelitos anoche. Quedaron deli y nos divertimos mucho. Gracias por la receta! Buenisima!!
tasteofbeirut
Looks absolutely delicious!
Gio Sazak
My Colombian dad sent me your site. I was and am soooo happy to be able to get these great yummy recipes, since I live in the midddle east and can not always get my mom on the phone and pick her brain about her recipes and the photos are a big help too. I was also looking for a recipe for AJi. I know I should know this but just wanted to make sure I was doing it right.
Congratulations on the birth of your baby.
Gio Sazak
Erica
Gio- Here is the link for aji:
https://www.mycolombianrecipes.com/colombian-hot-sauce-aji-picante/
A Canadian Foodie
I could hardly take the time to read the recipe - the photos look delicious - but THAT IS WHERE YOU WERE???? Having a BABY? Why didn't you say so? Did you? How did I miss it? I am SO SO THRILLED for you. Isn't mothering a miracle? I cannot believe you have time to take care of us with a new little precious bundle at your house. Oh, what changes she will bring.
Congratulations!!
Big hugs to all of you!
Valerie
Karen
Congratulations, Erica!
Ivy
Congratulations Erica. That is great news. The chicken pies look delicious.
Chef E
I am with Chris, I have to get one of those presses...I saw my friend has one, and I may have to have her let me make them some of these...I grew up on fried pies, man how I love them, and yours!
Heading over to catch up on yours posts!
Barbara
Happy new baby, Erica!
These chicken pies look delicious. I do love that yummy stuffing!
Kim
Congratulations on the new baby! I am so happy that you have lots of help. Having a newborn is such hard work.
These pies look crunchy, flavorful and delicious. I bet it is hard to stop at eating just one:)
Ana C
Felicitaciones por tu bebe.... Espero que toda vaya andando bien entre el cansancio y el "reacomodamiento" natural que existe ante una nueva situacion. Esa nueva vida es demasiado hermosa y les dara toda la fuerza que necesitan!!!!! ... Gracias por tu esfuerzo al seguir llevando este blog al dia!!!!
tammigirl
These look DELICIOUS! I have to make them!