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Pasteles de Pollo con Verduras (Colombian-Style Chicken Pastries) |mycolombianrecipes.com

Pasteles de Pollo con Verduras (Colombian-Style Chicken Pastries)

Erica Dinho
5 from 4 votes
Cuisine Colombian


  • 1 package frozen puff pastry sheets thawed
  • 2 tablespoons butter
  • ½ cup of onion finely chopped
  • ½ cup of red bell pepper finely chopped
  • 3 garlic cloves crushed
  • 1 large carrot peeled and shredded
  • ½ teaspoon ground cumin
  • 2 chicken breast cooked and shredded
  • ½ cup of peas
  • ¼ chicken broth
  • Salt and pepper to taste
  • 1 egg beaten with 1 tablespoon of water


  • Melt the butter in a sauce pan.
  • Add the onions, carrots, bell pepper, garlic, and cumin. Cook for 7 minutes over medium low heat, stirring occasionally.
  • Add the shredded chicken, salt and pepper and stir well. Add the broth and peas; continue cooking over low heat for another 5 minutes.Let the chicken filling cool down.
  • Preheat an oven to 400°F. Flour a clean, dry counter top or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about ⅛-inch).
  • Using a large cookie cutter, cut into 24 circles and brush the edges of each circle with the egg. A little off center of 12 circles, place about 2 tablespoons of the filling. Place another circle on top to enclose the filling.
  • rimp the edges with a fork or your fingers. Repeat with the remaining pasteles, placing them on a parchment paper-lined baking sheet as you go. Bake for 20 minutes or until golden brown and puffy.
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