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Street Food

Pastelitos de Pollo

The Quirky Foodster Team

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25 minutes
Prep
15 minutes
Cook
6
Servings

Ingredients

  • 250g (9 oz) cooked chicken, shredded
  • 1 small onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tbsp tomato paste
  • 1/2 tsp paprika
  • 300g (10 1/2 oz) shortcrust pastry
  • 1 egg, beaten
  • Vegetable oil, for frying
  • Salt and pepper, to taste

Method

  1. Soften the onion in a little oil, then add the tomato, tomato paste and paprika, cooking for 5 minutes.
  2. Stir in the shredded chicken, season well, and cook for 2–3 minutes to combine. Cool completely.
  3. Roll out the pastry and cut into rounds. Fill each with a spoonful of the chicken mixture, fold over, and seal edges with beaten egg, crimping with a fork.
  4. Heat oil to 180°C (350°F) in a deep pan and fry the pastelitos in batches for 3–4 minutes until golden and crisp.
  5. Drain on paper towels and serve warm.

Introduction: Deep-fried chicken pastries sold from street carts and market stalls in Malabo and Bata, a quick, portable snack that reflects both Spanish pastelito traditions and the practicality of African street food culture.

Cultural Background: Deep-fried chicken pastries sold from street carts and market stalls in Malabo and Bata, a quick, portable snack that reflects both Spanish pastelito traditions and the practicality of African street food culture.

Storage: Refrigerate for up to 2 days.

Reheating: Reheat in a 180°C (350°F) oven for 8–10 minutes to re-crisp; avoid the microwave.

Tips: Make sure the filling is completely cool before assembling, or the pastry will become soggy and hard to seal. Fry in small batches to keep the oil temperature steady for an even, crisp crust.

Variations: Add a pinch of chilli flakes to the filling for extra heat. Bake at 200°C (400°F) for 20 minutes instead of frying for a lighter version. Substitute the chicken with a mix of sautéed vegetables and cheese for a vegetarian version.

Nutrition: Per pastelito: 210 kcal, 9g protein, 18g carbohydrate, 11g fat, 1g fibre

FAQs:

Q: Can I use rotisserie chicken?
A: Yes, shredded rotisserie or leftover roast chicken works perfectly and saves time.

Q: Can these be frozen?
A: Yes — freeze uncooked, assembled pastelitos and fry from frozen, adding a couple of extra minutes to the cooking time.

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