Chicken Pastels With Tomato Salsa

Sold in Brazilian street markets, these crisp pastries with a creamy filling are delicious.

The ingredient of Chicken Pastels With Tomato Salsa

• 500ml 2 cups cold water
• 2 small about 500g chicken breast fillets
• 3 shallots trimmed thinly sliced
• 2 tbsp chopped fresh coriander
• 100g cream cheese at room temperature
• 1 tomato finely chopped
• 375g 21 2 cups plain flour
• 1 2 tsp baking powder
• 50g copha at room temperature chopped
• 1 tbsp vodka
• 1 tbsp white vinegar
• sunflower oil to deep fry
• 2 tomatoes coarsely chopped
• 1 red onion finely chopped
• 1 tbsp white vinegar
• 1 tbsp water

The Instruction of chicken pastels with tomato salsa

• bring the water to a simmer in a deep frying pan over medium heat add the chicken and reduce heat to low cook for 10 12 minutes or until cooked through use a slotted spoon to transfer the chicken to a plate drain reserving 125ml 1 2 cup of the cooking liquid shred the chicken
• combine chicken shallot coriander cream cheese and tomato in a bowl season with salt and pepper cover and place in the fridge
• to make the tomato salsa combine the tomato onion vinegar and water in a bowl season with salt and pepper
• sift flour and baking powder into a bowl add the copha vodka vinegar and reserved cooking liquid mix until the dough comes together turn onto a lightly floured surface and knead for 2 3 minutes or until smooth divide dough into 2 portions roll 1 portion into a 2mm thick rectangle and use a sharp knife to cut twelve 10cm long 7cm wide pieces from the dough reserve excess
• place 1 tablespoon of the chicken mixture in the centre of half the pieces brush edges with water top with remaining pieces press to enclose the filling and trim the edges repeat with the remaining dough portion reserved excess dough and chicken mixture
• add oil to a saucepan to reach a depth of 8cm heat to 180u00b0c over medium high heat when oil is ready a cube of bread will turn golden in 15 seconds cook 2 pastels turning once for 3 minutes or until golden transfer to a plate lined with paper towel repeat in 5 more batches with remaining pastels reheating oil between batches serve with the tomato salsa

Nutritions of Chicken Pastels With Tomato Salsa

fatContent: 917 76 calories
saturatedFatContent: 49 grams fat
carbohydrateContent: 21 grams saturated fat
sugarContent: 74 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 43 grams protein
sodiumContent: n a

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