Chicken and cream cheese pastels
Chicken and cream cheese pastels are flaky pastries filled with tender chicken, cream cheese, and aromatic spices, baked until golden brown. Ideal for appetizers or main dishes, they offer a savory treat that combines rich flavors with a crispy texture.
Cook time 15 min
Prep time 50 min
Ingredients:
2 chicken breasts1 tbsp olive oil
1/2 onion
2 garlic cloves
1 tsp dried oregano
1 tsp chili powder
1/3 cup cream cheese
2.50 cups all-purpose white wheat flour
1 egg
1 tbsp vodka
1/2 cup water
1 tomato
1 red pepper
1 tbsp vinegar
1 tsp sugar
Chicken and cream cheese pastels are delicious, savory pastries with a rich, creamy filling encased in a crisp, flaky dough. Perfect for an appetizer, snack, or even a main course, these pastels combine tender chicken, aromatic spices, and smooth cream cheese for a delectable treat that will delight your taste buds.
Instructions:
- In a large mixing bowl, combine the all-purpose flour and a pinch of salt.
- Make a well in the center of the flour and add the egg, vodka, and water.
- Mix well until the ingredients come together to form a dough.
- Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Heat the olive oil in a large skillet over medium heat.
- Add the finely chopped onion and minced garlic to the skillet, cooking until the onion is translucent and the garlic is fragrant.
- Add the chicken breasts to the skillet. Season with dried oregano, chili powder, salt, and pepper.
- Cook the chicken for about 6-8 minutes on each side, or until fully cooked through.
- Remove the chicken from the skillet and shred it using two forks.
- In the same skillet, add the finely chopped tomato and red pepper. Cook for 3-4 minutes until they start to soften.
- Add the shredded chicken back to the skillet.
- Stir in the cream cheese until it melts and coats the chicken and vegetables.
- Add the vinegar and sugar to the mixture. Stir well to combine.
- Cook the mixture for another 2-3 minutes to let the flavors meld together.
- Remove the skillet from heat and allow the filling to cool slightly.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to about 1/8-inch thickness.
- Cut the dough into 4-5 inch circles using a cookie cutter or a glass.
- Place about 1-2 tablespoons of the chicken filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape and press the edges to seal. You can use a fork to crimp the edges for a decorative finish.
- Place the assembled pastels on the prepared baking sheet.
- Beat an egg in a small bowl and brush it over the tops of the pastels for a shiny, golden finish.
- Bake the pastels in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
6. Serve:
- Allow the pastels to cool for a few minutes before serving.
- Enjoy your delicious Chicken and Cream Cheese Pastels warm, either as a snack or a main dish!
After baking these delicious chicken and cream cheese pastels, you'll have a savory, golden-brown pastry that's perfect for any occasion. Whether you're serving them as appetizers or snacks, or enjoying them as a main dish, their creamy, spiced filling and flaky crust are sure to impress. Happy cooking!
Chicken and cream cheese pastels FAQ:
Bake the pastels in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are golden brown and crispy.
The chicken should be fully cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. Cooking it for 6-8 minutes on each side typically ensures doneness.
You can substitute cream cheese with ricotta or mascarpone cheese for a different flavor and texture. For a dairy-free option, use a dairy-free cream cheese alternative.
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 2 days. Make sure to wrap it tightly in plastic wrap to prevent it from drying out.
Store any leftover pastels in an airtight container in the refrigerator for up to 3 days. They can also be reheated in the oven at 350°F (175°C) until warmed through.
Cooking Tips:
- Make sure to cook the chicken thoroughly before combining it with the other filling ingredients to ensure it's safe to eat.
- Use a food processor to make the dough for a smoother, more consistent texture.
- Chill the dough for at least 30 minutes before rolling it out; this makes it easier to handle and less likely to tear.
- When sealing the pastels, use a fork to crimp the edges, ensuring the filling stays inside during baking.
- Brush the pastries with a beaten egg before baking for a shiny, golden finish.
- Experiment with adding different spices or herbs to the filling according to your taste preferences.
Nutrition Facts
24 ServingsCalories 72kcal
Protein 4.45g
Carbohydrates 11g
Fiber 0.76g
Sugar 0.94g
Fat 1.80g
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