Pastelitos de Pollo a la Crema 🥟
310kcal
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
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.
- You can find the Media Crema, Adobo seasoning, and my favorite Avocado oil for frying on my Amazon Storefront.