Growing up in Panama one of my favorite snack foods was spicy chicken puff pastries (pastelitos de pollo). The soft flaky pastry filled with bits of savory chicken pieces was such a treat, every time. Pastelitos de pollo are definitely street food, as well as very delicious.
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Driving out to the countryside with my family, there were road stands along the way that sold chicken puff pastries. If I would have had it my way, I would have stopped at every single one. Now, as an adult, every time I make spicy chicken puff pastries the process takes me right back to my childhood.
Pastelitos are similar to empanadas found in Spain and Latin America. Pastelitos are typically baked in a puff pastry with a sweet or savory filling. Empanadas often have a savory filling inside in a more dense pastry wrapper and are deep fried. There are many variations of both types from place to place.
Once they have cooled you can store them in an airtight container for 4 days.
How do I reheat the leftover chicken puff pastry?
I like to reheat them in my air fryer for about 8 minutes at 325°F. You can also reheat them in the oven or a toaster oven. You can temp the middle with an instant read thermometer to 130°F to 150°F.
Can I freeze the finished puff pastry?
Yes! Once you have them constructed and crimped you can place them on a tray to flash freeze them. (Don't brush the egg wash on the tops, save that for just before baking.) After a couple hours in the freezer you can put them in freezer bags or sealed containers. Take the from the freezer and bake. The bake time will be a bit longer by about 10 minutes so keep an eye on them when baking frozen. Watch for them to puff and turn golden brown.
What can I do with the leftover sauce from cooking the chicken?
I like to add 1 tablespoon of cornstarch to the sauce and continue to heat it until thick and serve over rice. Nothing is wasted.
My beloved spicy chicken puff pastry holds similarities to the Turkish meat pastries I made last summer. I think I have mentioned before that just about every country in the world has their own version of a meat or a vegetable wrapped in a pastry. It's convenient, delicious, and portable!
Finally, savory puff pastry recipes are a favorite in my family. I prefer chicken, while my husband and son prefer the meat version (pastelitos de carne).
Spicy chicken puff pastries is a fun recipe to make with the kids because it's an assembly line process. Just make sure you rotate the tasks; I speak from personal experience.
If you love Latin American food then you have to try some of my all time favorite dishes or bookmark them for later. Here are some of the very popular ethnic dishes, their history and ingredients to make at home.
Mexican Pork Carnitas: Make this in the slow cooker and then broil for crispy goodness.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Pastelitos de Guava: A puff pastry with sweet guava paste filling with cream cheese.
Recaito: This is a very intense cilantro based ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!
Print
One of my favorite Latin recipes: Pastelitos de Pollo or spicy chicken in puff pasty is a delicious and easy street food you can make at home.
Course Appetizer
Cuisine Latin American
Keyword baking, chopped, Mexican food, pastelitos, Puerto Rican, puff pastry, pulled chicken
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 10 pieces
Calories 209kcal
Author Analida Braeger
How long can I store the chicken puff pastry?
Once they have cooled you can store them in an airtight container for 4 days.
How do I reheat the leftover chicken puff pastry?
I like to reheat them in my air fryer for about 8 minutes at 325°F. You can also reheat them in the oven or a toaster oven. You can temp the middle with an instant read thermometer to 130°F to 150°F.
Can I freeze the finished puff pastry?
Yes! Once you have them constructed and crimped you can place them on a tray to flash freeze them. (Don't brush the egg wash on the tops, save that for just before baking.) After a couple hours in the freezer you can put them in freezer bags or sealed containers. Take the from the freezer and bake. The bake time will be a bit longer by about 10 minutes so keep an eye on them when baking frozen. Watch for them to puff and turn golden brown.
What can I do with the leftover sauce from cooking the chicken?
I like to add 1 tablespoon of cornstarch to the sauce and continue to heat it until thick and serve over rice. Nothing is wasted.
Originally published January 2017 and updated July 2023.
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What are chicken puff pastries or pastelitos de pollo?
Driving out to the countryside with my family, there were road stands along the way that sold chicken puff pastries. If I would have had it my way, I would have stopped at every single one. Now, as an adult, every time I make spicy chicken puff pastries the process takes me right back to my childhood.
Pastelitos are similar to empanadas found in Spain and Latin America. Pastelitos are typically baked in a puff pastry with a sweet or savory filling. Empanadas often have a savory filling inside in a more dense pastry wrapper and are deep fried. There are many variations of both types from place to place.
Tips and ingredients
- Puff pastry sheets: These can be found at most grocery stores where they keep the frozen breads, desserts, turnovers and phyllo dough. Each package has 2 sheets approximately 9.5 inches square. Take them out of the freezer to thaw for about 30 minutes before working with them. I like to flour the surface and roll them gently so they are smooth.
- Cutting the puff pastry: To properly cut the puff pastry I use a biscuit cutter, and for added detail I use a fork to seal the edges. I need to tell you that I have this really cute set of biscuit cutters , (affiliate link). I use the 3" cutter to make these. You will get 9 circles from each sheet so 9 tops and 9 bottoms. You will have scraps of the pastry dough left over. I usually combine all the scraps, roll it out and get about another 10 circles or 5 more complete pastelitos. These typically won't puff as much during the baking like the first batch but are still tasty! Try to work fast so the pastry sheets stay cool.
- Chicken: I like to use boneless skinless chicken breast. I butterfly the breast and poach in seasonings to give it that Latin kick of flavors!
- Seasonings: The chicken is braised in olive oil, garlic, onion, salt, cumin, paprika, chili powder, tomato paste and fresh chopped cilantro.
- Egg-wash: Beat 1 egg with 1 tablespoon of water to brush around the edge of the bottom before placing and crimping the tops. Once crimped, you then brush the egg wash all over the tops for that beautiful shiny golden baked finish.
Step by step photos to make chicken puff pastry
- Step 1: Gather your ingredient and have them measured, chopped and ready to go: 1 pack of puff pastry, 6oz chicken, 2 tbsp olive oil, ¼ cup diced onions, 1 garlic clove minced, ½ tsp salt, ½ tsp cumin, ¼ tsp paprika, ¼ tsp chili powder, ⅓ cup water, 1 tbsp tomato paste, 2 tbsp chopped cilantro and 1 egg beaten with 1 tbsp water for the egg wash.
- Step 2: Preheat your oven to 375°. Heat a skillet on medium and add the olive oil, onion and garlic. Sauté unit the onion is translucent.
- Step 3: Add the butterflied chicken breast, salt, cumin, paprika, chili powder, water, tomato paste and cilantro. Add enough water to allow the chicken to almost be covered while braising. Flip the chicken every 5 minutes while cooking. Cook for about 20 minutes or until the internal temperature is 165°F.
- Step 5: Remove the chicken and place on a cutting board to cool. Once cooled, chop the chicken onto fine pieces.
- Step 6: Roller out one puff pastry sheet and cut 3 inch circles for the bottom. You should get 9 circles per sheet. Place the 9 bottom pieces on parchment paper.
- Step 7: Add a some chicken to the center of the base leaving about ½ inch from the edge. Brush the edge with the egg wash.
- Step 8: Add the top circle and crimp the edge with a fork.
- Step 9: Brush the entire top with the egg wash.
- Step 10: Bake for 20 minutes or until golden brown.
Frequently Asked Questions:
How long can I store the chicken puff pastry?Once they have cooled you can store them in an airtight container for 4 days.
How do I reheat the leftover chicken puff pastry?
I like to reheat them in my air fryer for about 8 minutes at 325°F. You can also reheat them in the oven or a toaster oven. You can temp the middle with an instant read thermometer to 130°F to 150°F.
Can I freeze the finished puff pastry?
Yes! Once you have them constructed and crimped you can place them on a tray to flash freeze them. (Don't brush the egg wash on the tops, save that for just before baking.) After a couple hours in the freezer you can put them in freezer bags or sealed containers. Take the from the freezer and bake. The bake time will be a bit longer by about 10 minutes so keep an eye on them when baking frozen. Watch for them to puff and turn golden brown.
What can I do with the leftover sauce from cooking the chicken?
I like to add 1 tablespoon of cornstarch to the sauce and continue to heat it until thick and serve over rice. Nothing is wasted.
Versions around the world!
My beloved spicy chicken puff pastry holds similarities to the Turkish meat pastries I made last summer. I think I have mentioned before that just about every country in the world has their own version of a meat or a vegetable wrapped in a pastry. It's convenient, delicious, and portable!
Finally, savory puff pastry recipes are a favorite in my family. I prefer chicken, while my husband and son prefer the meat version (pastelitos de carne).
Spicy chicken puff pastries is a fun recipe to make with the kids because it's an assembly line process. Just make sure you rotate the tasks; I speak from personal experience.
If you love Latin American food then you have to try some of my all time favorite dishes or bookmark them for later. Here are some of the very popular ethnic dishes, their history and ingredients to make at home.
Mexican Pork Carnitas: Make this in the slow cooker and then broil for crispy goodness.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Pastelitos de Guava: A puff pastry with sweet guava paste filling with cream cheese.
Recaito: This is a very intense cilantro based ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!
Chicken Puff Pastries - Pastelitos de Pollo Recipe
One of my favorite Latin recipes: Pastelitos de Pollo or spicy chicken in puff pasty is a delicious and easy street food you can make at home.
Course Appetizer
Cuisine Latin American
Keyword baking, chopped, Mexican food, pastelitos, Puerto Rican, puff pastry, pulled chicken
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 10 pieces
Calories 209kcal
Author Analida Braeger
Ingredients
- 11 oz puff pastry 1 package
- 6 oz chicken breast boneless, skinless
- 2 tsp olive oil
- ¼ cup onion chopped
- 1 garlic clove minced
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp paprika
- ¼ tsp chili powder
- ⅓ cup water
- 1 Tbsp tomato paste
- 2 Tbsp cilantro chopped
- 1 egg plus 1 Tbsp water for brushing on as the egg wash
Instructions
- Preheat your oven to 375°. Heat a skillet on medium and add the olive oil, onion and garlic. Sauté until the onion is translucent.
- Add the butterflied chicken breast, salt, cumin, paprika, chili powder, water, tomato paste and cilantro. Add enough water to allow the chicken to almost be covered while braising. Flip the chicken every 5 minutes while cooking. Cook for about 20 minutes or until the internal temperature is 165°F.
- Remove the chicken and place on a cutting board to cool. Once cooled, chop the chicken onto fine pieces.
- Roller out one puff pastry sheet and cut 3 inch circles for the bottom. You should get 9 circles per sheet. Place the bottom pieces on parchment paper. Try to work fast so the pastry sheets stay cool.
- Add a some chicken to the center of the base leaving about ½ inch from the edge. Brush the edge with the egg wash.
- Add the top circle and crimp the edge with a fork. If you have time, place them in the refrigerator for 10 minutes before baking for extra puffy results. If you are in a hurry don't worry they will puff up nicely.
- Brush the entire top with the egg wash. Bake for about 20 minutes or until golden brown.
Notes
Tips and ingredients:- Puff pastry sheets: These can be found at most grocery stores where they keep the frozen breads, desserts, turnovers and phyllo dough. Each package has 2 sheets approximately 9.5 inches square. Take them out of the freezer to thaw for about 30 minutes before working with them. I like to flour the surface and roll them gently so they are smooth.
- Cutting the puff pastry: To properly cut the puff pastry I use a biscuit cutter, and for added detail I use a fork to seal the edges. I need to tell you that I have this really cute set of biscuit cutters , (affiliate link). I use the 3" cutter to make these. You will get 9 circles from each sheet so 9 tops and 9 bottoms. You will have scraps of the pastry dough left over. I usually combine all the scraps, roll it out and get about another 10 circles or 5 more complete pastelitos. These typically won't puff as much during the baking like the first batch but are still tasty!
- Chicken: I like to use boneless skinless chicken breast. I butterfly the breast and poach in seasonings to give it that Latin kick of flavors!
- Seasonings: The chicken is braised in olive oil, garlic, onion, salt, cumin, paprika, chili powder, tomato paste and fresh chopped cilantro.
- Egg-wash: Beat 1 egg with 1 tablespoon of water to brush around the edge of the bottom before placing and crimping the tops. Once crimped, you then brush the egg wash all over the tops for that beautiful shiny golden baked finish.
How long can I store the chicken puff pastry?
Once they have cooled you can store them in an airtight container for 4 days.
How do I reheat the leftover chicken puff pastry?
I like to reheat them in my air fryer for about 8 minutes at 325°F. You can also reheat them in the oven or a toaster oven. You can temp the middle with an instant read thermometer to 130°F to 150°F.
Can I freeze the finished puff pastry?
Yes! Once you have them constructed and crimped you can place them on a tray to flash freeze them. (Don't brush the egg wash on the tops, save that for just before baking.) After a couple hours in the freezer you can put them in freezer bags or sealed containers. Take the from the freezer and bake. The bake time will be a bit longer by about 10 minutes so keep an eye on them when baking frozen. Watch for them to puff and turn golden brown.
What can I do with the leftover sauce from cooking the chicken?
I like to add 1 tablespoon of cornstarch to the sauce and continue to heat it until thick and serve over rice. Nothing is wasted.
Nutrition
Calories: 209kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 234mg | Potassium: 110mg | Vitamin A: 105IU | Vitamin C: 0.9mg | Calcium: 6mg | Iron: 1mgOriginally published January 2017 and updated July 2023.