Foodie Friday: These Chicken and Cream Cheese Pastels are a perfect parcel crispy golden goodness. Serve with salsa for a Brazilian street food experience.
Prep: 0:50 Mins
Cook: 0:15 Mins
- 1 (about 220g) chicken breast fillet
- 2 teaspoons light olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons 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 tablespoon light olive oil
- 1 tablespoon 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 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon caster sugar
- Baby coriander leaves, to serve
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 cook’s thermometer. Cook the pastels, in batches, for 2 minutes or until golden. Drain on paper towel. Serve with the salsa and sauce, if using.
Source link: www.taste.com.au