Chicken pastelillos

Ingredients

• 120 ml (½ cup)warm water
• 15 ml (1 tablespoon)vegetable shortening
• 2.5 ml (½ teaspoon)salt
• 260 g (1¾ cups)plain flour
• 7.5 ml (½ tablespoon)achiote oil
• ½ smallonion
• ¼ smallgreen pepper
• ¼ smallred pepper
• 492 g (1 lb)chicken thighs
• 2.5 ml (½ teaspoon)adobo seasoning
• 7.5 ml (1½ teaspoons)sazón seasoning
• 2.5 ml (½ teaspoon)chicken stock cube
• 2.5 ml (½ teaspoon)garlic paste
• 1.25 ml (¼ teaspoon)ground oregano
• 15 ml (1 tablespoon)sofrito
• 15 ml (1 tablespoon)tomato sauce
• 30 ml (2 tablespoons)vegetable oil
• 480–960 ml (2–4 cups)vegetable oil, for frying

Instructions

1. 1

   Mix the dough

   In a large bowl, combine the warm water, vegetable shortening, flour and salt. Mix until most of the water is incorporated, then stir in the achiote oil so the colour is distributed.

2. 2

   Rest the dough

   Turn the dough out onto a flat surface and knead for 10 minutes, until smooth. Return it to the bowl, cover with cling film and leave to rest for 30 minutes. Prepare the chicken while it rests.

3. 3

   Prepare the vegetables

   Dice the onion and both peppers into pieces about 6 mm (¼ inch) across, then set them aside.

4. 4

   Season the chicken

   Trim excess fat from the chicken. Season it with the adobo, sazón, chicken stock cube, oregano and garlic paste, mixing until the pieces are evenly coated.

5. 5

   Cook the filling

   Heat the 30 ml (2 tablespoons) of oil in a medium frying pan over high heat. Add the chicken and sear for 6 minutes on each side. Lower the heat to medium-high, then add the sofrito, tomato sauce, onion and peppers. Mix, cover and cook for 8 minutes.

6. 6

   Shred the chicken

   Shred the chicken with a chicken shredder, or leave it to cool and shred it by hand.

7. 7

   Cut the pastry

   Lightly flour your work surface and roll the dough to about 3 mm (⅛ inch) thick. Cut out discs with a 10 cm (4 inch) round cutter or a small round plate. Gather and reroll the scraps, cutting more discs until no dough remains. Separate the discs with waxed or baking paper.

8. 8

   Fill and seal

   Place about 2 tablespoons of shredded chicken in the centre of a dough disc. Press the edge down with a fork to seal it all the way around, then turn the pastelillo over and repeat along the edge on the other side. An empanada press can also be used to close it.

9. 9

   Fry the pastries

   Heat the frying oil in a large pan over medium-high heat. Once hot, add the pastelillos and fry for 2 minutes on each side, or until golden. Remove them to a plate lined with a paper towel to absorb excess oil.

What are chicken pastelillos?

Pastelillos are Puerto Rican savoury pastries, folded around a filling and fried until crisp. This version pairs a homemade, achiote-coloured dough with chicken seasoned with adobo, sazón and sofrito.

The dough’s short rest makes it easier to roll, while the cooked, shredded filling is straightforward to portion into each pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 199 calories, 8g protein, 15g carbs, 11g fat.

The pastry flour provides most of the carbohydrates, while the chicken contributes protein and the shortening and frying oil supply much of the fat. Pair a pastelillo or two with a generous serving of vegetables or salad to add freshness and balance the plate.

Why the dough needs a rest

Kneading: Work the dough for the full 10 minutes so it becomes smooth before resting.

Resting: Cover it for 30 minutes as directed. This gives you time to prepare the filling while the dough sits.

Building flavour in the filling

Seasoning: Adobo, sazón, stock cube, oregano and garlic paste season the chicken before it goes into the pan.

Sofrito and vegetables: Add these after searing, then cover the pan for the final 8 minutes of cooking so their flavours mingle with the chicken.

Rolling and sealing the pastries

Thickness: Roll the dough to about 3 mm (⅛ inch) so the discs can fold around the filling.

Sealing: Keep the filling in the centre and press the edge firmly with a fork on both sides. A well-sealed edge helps keep the filling inside during frying.

Frying to a golden finish

Oil: Heat the frying oil over medium-high heat before adding the pastries. Fry them for 2 minutes per side, following the recipe’s timing.

Doneness: Look for a golden exterior, then lift the pastelillos onto a paper-towel-lined plate to drain.

Make-ahead and serving ideas

The recipe description suggests making and storing the pastelillos for frying later. Keep them separated with waxed or baking paper so they are easier to handle.

Serve them warm as an appetiser, or alongside a salad or vegetables for a more substantial plate.

Recipe notes & tips

• Dice the onion and peppers before the chicken finishes searing so they are ready to add.
• Keep the rolled dough discs covered or separated with paper while you work.
• Use about 2 tablespoons of filling per disc, as directed, to leave room to seal the edges.
• Press the fork firmly around the full edge, then repeat on the other side.
• Fry in batches if needed so the pastries have room in the pan.

Variations

• Adjust the filling: Use a little less chicken in each pastry if you find the edges difficult to seal.
• Change the shape: Use a small round plate as a guide if you do not have a 10 cm cutter.
• Use a press: Close the filled dough with an empanada press instead of a fork.
• Prepare ahead: Assemble the pastries and keep them separated with waxed or baking paper until ready to fry.
• Serve alongside: Add salad or vegetables for a more complete meal.

Common mistakes to avoid

• Skipping the rest: Leave the covered dough for the full 30 minutes before rolling.
• Rolling too thick: Aim for about 3 mm (⅛ inch) so the discs can fold around the filling.
• Overfilling: Keep to about 2 tablespoons of chicken in the centre so the edge can be sealed.
• Leaving gaps at the edge: Press all the way around with a fork and repeat on the other side.
• Frying too briefly: Cook for 2 minutes per side, or until golden, as the recipe directs.

How to store

The recipe suggests making the pastelillos ahead and storing them for later frying. Keep them separated with waxed or baking paper in a covered container in the refrigerator, and fry when ready to serve. Refrigerate cooked leftovers promptly and reheat until hot throughout.

Frequently asked questions