Pastelitos de pollo a la crema

Nov 19, 2025enero 29, 20266 47
Cook with Us: Easy, Fresh and Colorful Meals
in Aperitivo, Plato principal

Prep

15 min

Cook

29 min

Ready In

44 min

Level

Medium

Rating

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Ingredients

2 tablespoons butter
Paprika
Adobo
Black pepper
Onion powder
Garlic powder
2 mashed garlic cloves
1 can of media crema
mozzarella cheese (about 1 cup)
1 paick of frozen Goya empanada discs for frying
frying vegetable of choice (I used avocado oil)

Nutrision Information

Servings Per Recipe
4
Calories
310
Sugar
2g
Fat
19g
Delicious, creamy chicken and cheese empanadas! this recipe makes 10 🫶🏽🥟

Instructions

1.Cut up the chicken breast and boil with 1 tsp paprika, 1 tsp black pepper, 2 tsp of adobo, 1 tsp onion powder, 2 mashed cloves of garlic.
2.Cook for 15 minutes (if you didn’t cut your chicken breasts small you may have to cook for 20 min.. just check)
3.Shred the chicken
4.add to pan and season with paprika, onion powder, adobo, garlic powder, black pepper and mix
5.Add 1/2 cup water
6.Add the can of media crema
7.Mix well
8.Cook for 5 min until it thickens. You want it to be thick but not too dry (or too wet). You want it like the picture below… Once it cools down it won’t be as wet for when you fill the pastelito. But them once you fry it’ll be wet/moist again.
9.Slightly roll an empanada disc
10.Add cheese, then the chicken
11.Close then seal the edges down with your finger, then press the edges with a fork
12.Fry in oil until golden brown and crispy. Make sure the oil isn’t on high because it can cook too fast on the outside, and not cook the dough all the way through or melt the cheese.
13.Enjoy!! 🤎
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Pastelitos de Pollo a la Crema 🥟

310kcal
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Prep 15 minutes
Cook 29 minutes
Delicious, viral creamy chicken and cheese empanadas. These pastelitos feature shredded chicken simmered in media crema and spices, wrapped in a crispy fried shell.
Servings 4 people
Course Appetizer, Main Course
Cuisine Latin American

Ingredients

  • 2 Chicken breast
  • 1 can Media crema
  • 1 cup (shredded) Mozzarella cheese
  • 1 pack (frozen) Goya empanada discs (for frying)
  • 2 (mashed) Garlic cloves
  • 1 tsp each Spices : Paprika, Adobo, Black pepper, Onion powder, Garlic powder
  • 1/2 cup Water for melting chocolate
  • Vegetable oil For frying (Avocado oil recommended)

Method

  1. Boil Chicken: Cut up the chicken and boil for 15-20 minutes with paprika, pepper, adobo, onion powder, and mashed garlic.
  2. Shred: Remove the chicken and shred it finely.
  3. Season: Add shredded chicken back to a pan with more spices (paprika, onion powder, adobo, garlic powder, pepper) and 1/2 cup of water.
  4. Creamy Base: Add the can of media crema and mix well. Simmer for 5 minutes until the sauce thickens.
  5. Cooling: Let the mixture cool down (it will thicken more, making it easier to fill).
  6. Assemble: Slightly roll a Goya disc. Add cheese, then a spoonful of the chicken mixture.
  7. Seal: Seal the edges with your finger, then crimp with a fork.
  8. Fry: Fry in oil until golden brown and crispy. Ensure the heat is not too high to melt the cheese perfectly.

Nutrition

Serving4gCalories310kcalCarbohydrates22gProtein14gFat19gSaturated Fat8gCholesterol55mgSodium480mgFiber1gSugar2g

Notes

Expert Tips for Creamy Pastelitos:
  • The Cream Secret: Using Media Crema instead of heavy cream gives that authentic, thick Latin texture that doesn't make the dough soggy.
  • Cooling is Crucial: Always let your chicken filling cool before assembling. This prevents the empanada dough from tearing and ensures a better seal.
  • Frying Temperature: Keep your oil at a medium heat. If it's too hot, the outside burns before the mozzarella inside has a chance to melt.
Shop the Essentials:
  • You can find the Media Crema, Adobo seasoning, and my favorite Avocado oil for frying on my Amazon Storefront.

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