If there is one thing you need in your life right now, it’s these Pastelitos de Pollo a la Crema. We aren’t just talking about regular chicken empanadas; we are talking about shredded chicken simmered in a rich, velvety media crema sauce that literally melts in your mouth.
They are crispy, creamy, and have gone absolutely viral for a reason! Whether you need a crowd-pleasing appetizer or a cozy dinner, these are about to become your new obsession.
What Makes These Pastelitos So Creamy?
The secret ingredient is the media crema. Unlike heavy cream, it has a thick, shelf-stable consistency that creates a luscious sauce without making the dough soggy. When you combine that with melted mozzarella and perfectly seasoned chicken, you get a flavor explosion in every bite.
Ingredients You’ll Need
I’ve made it super easy to grab everything you need on my Amazon Storefront! Here’s the lineup:
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Chicken Breast: Boiled and shredded to soak up all that creamy goodness.
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Media Crema: The star of the show for that authentic Latin texture.
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Goya Empanada Discs: Grab the yellow ones specifically for frying to get that perfect crunch.
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Spices: A blend of Adobo, Paprika, and Garlic powder for that “Abuela-approved” flavor.
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Mozzarella Cheese: For that epic cheese pull we all love.
Gabriela’s Pro-Tips for the Best Pastelitos
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Season Your Water: When boiling your chicken, add garlic and adobo to the water so the flavor is cooked right into the meat.
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Thicken the Sauce: Let the chicken and media crema simmer for about 5 minutes until the sauce is thick enough to stay inside the disc.
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Seal it Right: Use a tiny bit of water on the edges of the disc before crimping with a fork to make sure no cream leaks out in the oil.
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Medium Heat is Best: Fry at medium heat so the outside gets golden brown and the cheese inside has time to fully melt.
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Looking for the best pan for frying or the exact Adobo I use? Check out the Equipment section in the recipe card below and click the ← Buy Now button to shop my personal favorites!
Pastelitos de Pollo a la Crema 🥟
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
- Boil Chicken: Cut up the chicken and boil for 15-20 minutes with paprika, pepper, adobo, onion powder, and mashed garlic.
- Shred: Remove the chicken and shred it finely.
- Season: Add shredded chicken back to a pan with more spices (paprika, onion powder, adobo, garlic powder, pepper) and 1/2 cup of water.
- Creamy Base: Add the can of media crema and mix well. Simmer for 5 minutes until the sauce thickens.
- Cooling: Let the mixture cool down (it will thicken more, making it easier to fill).
- Assemble: Slightly roll a Goya disc. Add cheese, then a spoonful of the chicken mixture.
- Seal: Seal the edges with your finger, then crimp with a fork.
- Fry: Fry in oil until golden brown and crispy. Ensure the heat is not too high to melt the cheese perfectly.
Nutrition
Notes
- 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.
- You can find the Media Crema, Adobo seasoning, and my favorite Avocado oil for frying on my Amazon Storefront.
Private Notes
Tried this recipe?
Let us know how it was!What should I make next?
Are you a fan of the creamy chicken, or do you want to see a beef and potato version soon?
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