Brazilian Savory Pastries
These Brazilian street food treats are delicious and really easy to make. They can be stuffed with shredded chicken, beef or turkey and make great appetizers for any party. I like to use leftover chicken and re-purpose it into a delicious new dinner!
Ingredients
For the pastry dough:
3 cups flour
2 tbsp lard
1 1/2 tsp salt
1/2 tsp baking powder
1 tbsp vinegar
1 egg
3/4 cup hot water
Oil for deep frying
For the filling:
1 small red onion, minced
2 tbsp minced garlic
1 tsp chili powder
2 tsp oregano
Juice from one lemon
1/4 cup Italian seasoned tomato paste
1 cup chicken stock
1 block cream cheese (8 oz)
2 chicken breast, poached and shredded
Salt and pepper to taste
Olive oil
Instructions
1
To make the pastry dough: In the bowl of your food processor with the dough blade, add all of the ingredients for pastry dough. Pulse until fully incorporated and it has pulled together into a soft dough. Cover and set aside for at 10 minutes allowing it to rest.
2
To make the filling: I shred the poached chicken in my food processor with the dough blade.
3
Heat a large sauté pan on the stove and add enough olive oil to lightly coat the bottom of the pan.
4
Add the minced onion, garlic, chili powder and oregano sautéing until fragrant (about 1 minute).
5
Add the lemon juice, tomato paste and chicken stock to the pan stirring everything together to combine. Place the block of cream cheese into the pan and stir to melt and incorporate the cream cheese.
6
Add the cooked/shredded chicken to cream cheese mixture and gently fold everything together to combine. Remove from the heat and set aside.
7
Divide the prepared dough in half into a 9x12 rectangle. Cut the prepared dough into 10 equal squares or rectangles.
8
Place about a tbsp or so of the filling on the squares/rectangles and place another one on top to create a sandwich. Using a fork, crimp the edges of the dough to seal it together. Continue creating the pastries until the filling and or dough is gone.
9
Preheat about 5-6 inches of oil to 350 degree’s and deep fry each pastry for a couple of minutes or until they are golden brown. Remove from the fryer and let them rest for a couple of minutes before serving. I like to eat them with Ranch dressing, which is very American.
Tags:
chefbryan
