The chicken pastries are a true delight, with their crispy dough and a juicy, well-seasoned shredded chicken filling. This recipe is perfect to serve as a snack at parties, as a side dish for an afternoon snack or even as a light and tasty meal. Let's learn how to prepare these homemade chicken pastries that will delight the taste buds of everyone who tries them.
Ingredients for the Dough:
3 cups of wheat flour
1 teaspoon of salt
1/2 cup vegetable shortening
1 egg
1/2 cup warm water
Ingredients for the Filling:
2 cooked and shredded chicken breasts
1 small onion chopped
2 cloves of garlic, chopped
1 chopped tomato
1/2 chopped pepper
1 tablespoon olive oil
Salt and pepper to taste
Chopped parsley to taste
Vegetable oil (for frying)
Detailed Instructions:
Filling Preparation:
In a pan, heat the olive oil and sauté the onion and garlic until golden and fragrant. Add the chopped tomato and pepper and sauté for a few minutes until they become soft. Then add the shredded chicken and season with salt and pepper to taste. Cook for a few more minutes, stirring occasionally, until the chicken is well seasoned. Add the chopped parsley, mix well and set aside.
Dough Preparation:
In a large bowl, mix the wheat flour and salt. Add the vegetable shortening and mix with your hands until you get a coarse crumb texture. Then, add the beaten egg and warm water little by little, mixing until a homogeneous and malleable dough is formed. Cover the dough with a clean cloth and let it rest for about 30 minutes.
Assembling the Pastries:
Divide the dough into small portions and roll out each portion with a rolling pin on a floured surface, forming discs of thin dough. Place a portion of the chicken filling in the center of each dough disc.
Close the Pastries:
Fold the dough in half, covering the filling, and press the edges with your fingers to seal the pastries well. You can also use a fork to ensure that the edges are well sealed and do not open during frying.
Frying the Pastries:
In a deep pan, heat the vegetable oil over medium-high heat until it is very hot. Fry the pastries in batches, without overcrowding the pan, until they are golden and crispy on the outside, about 3-4 minutes on each side. Remove with a slotted spoon and place on paper towel to drain excess oil.
Serving the Pastries:
Serve the chicken tenders hot, accompanied by sauces of your choice, such as pepper sauce, seasoned mayonnaise or garlic sauce. Savor this wonder!
