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Pastel De Pollo

Pasteles de Pollo (Colombian Fried Chicken Pies)

Erica Dinho
5 from 29 votes
Print Recipe Pin Recipe
Course Appetizer
Cuisine Colombian
Servings 6 servings

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.
Keyword chicken recipe
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