Pastelillos de Pollo (Chicken Empanadas)

Ingredients

• For the Chicken Filling:
• 1 ½ cups cooked, shredded chicken 🍗
• 0.5 small onion, diced 🧅
• 0.5 red bell pepper, diced 🌶️
• 2 cloves garlic, minced 🧄
• 1 tbsp olive oil 🫒
• 1 tbsp tomato sauce 🍅
• 0.5 tsp cumin
• 0.5 tsp oregano 🌿
• 0.5 tsp smoked paprika 🌶️
• 0.5 tsp adobo seasoning
• 0.25 tsp black pepper
• 0.25 tsp salt 🧂
• For the Dough:
• 12 empanada discs (store-bought or homemade) 🥟
• 1 egg, beaten (for sealing and brushing) 🥚
• For Frying:
• 2 cups vegetable oil (for frying) 🍳
• For Serving:
• Garlic mayo or salsa rosada for dipping ✨

Instructions

1. 11️⃣ Prepare the Chicken Filling
2. 2Heat olive oil in a pan over medium heat. Sauté onion, bell pepper, and garlic until fragrant.
3. 3Add shredded chicken, tomato sauce, cumin, oregano, paprika, adobo, salt, and pepper. Stir and cook for 5 minutes. Let cool slightly. 🍗🔥
4. 42️⃣ Assemble the Pastelillos
5. 5Place 2 tbsp of the filling in the center of each empanada disc.
6. 6Fold over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges. Brush with beaten egg. 🥟✨
7. 73️⃣ Fry Until Golden
8. 8Heat oil to 350°F (175°C). Fry pastelillos in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels. 🍳🔥
9. 94️⃣ Serve & Enjoy
10. 10Serve hot with garlic mayo or salsa rosada. Enjoy these crispy Puerto Rican delights! 🥟🔥