Chicken And Cream Cheese Pastels

A popular Brazilian street food, pastels are traditionally made with chicken, prawns, beef, cheese or corn, wrapped in golden pastry and deep-fried to crispy perfection.

The ingredient of Chicken And Cream Cheese Pastels

• 1 about 220g chicken breast fillet
• 2 tsp light olive oil
• 1 small red onion finely chopped
• 2 garlic cloves finely chopped
• 2 tsp dried oregano leaves
• pinch chilli powder
• 50g cream cheese
• peanut oil to deep fry
• piri piri sauce optional to serve
• 300g 2 cups plain flour
• 1 egg lightly whisked
• 1 tbsp light olive oil
• 1 tbsp vodka
• 80ml 1 3 cup warm water
• 1 large ripe tomato finely chopped
• 1 yellow capsicum deseeded finely chopped
• 1 2 white onion finely chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp caster sugar
• baby coriander leaves to serve

The Instruction of chicken and cream cheese pastels

• 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
• 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
• 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
• 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
• for the salsa combine all the ingredients in a small bowl season toss to combine
• pour enough oil into a saucepan to come one third of the way up the side heat to 170c on a cooks thermometer cook the pastels in batches for 2 minutes or until golden drain on paper towel serve with the salsa and sauce if using

Nutritions of Chicken And Cream Cheese Pastels

fatContent: 133 84 calories
saturatedFatContent: 7 8 grams fat
carbohydrateContent: 1 7 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 0 7 grams sugar
proteinContent: n a
cholesterolContent: 4 5 grams protein
sodiumContent: 17 milligrams cholesterol

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