These chicken pastries are born out of nostalgia and childhood memories in Cali, Colombia. As a child, I would accompany my mother to a shopping center called Cosmocentro, where enjoying these pastries was more than a tradition, it was a ritual that filled me with joy. Now, from Germany, I recreate this recipe to relive those moments and share a little piece of my homeland with my family.
The best thing about this recipe is its versatility. Although they are filled with chicken, you can experiment with ground meat, shredded meat or even mushrooms for a vegetarian option. Also, if you are in Germany, I recommend using “Tante Fanny” puff pastry. Because it is made with butter, it has a more authentic flavor and texture, perfect for this dish.
Ingredients:
For the filling:
1 medium chicken breast (approx. 325 g)
1/2 chopped tomato
2 stalks of spring onion
1 tbsp tomato paste
1 clove of garlic, chopped
1/2 green pepper (you can use red)
1/2 tbsp sweet paprika powder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1 tsp turmeric powder
Salt and pepper to taste
1 cup chicken stock or water
For the pastries (12 units):
1 beaten egg (for brushing)
3 packets of puff pastry (in Germany: Blätterteig, 280 g each)
Preparation:
Cooking the chicken:
Cook the breast in water with salt, oregano, bay leaf, long onion, garlic and coriander for 20 minutes over medium heat. Shred the chicken and set aside. Don't throw away the broth, you'll use it later.
Prepare the stew:
In a frying pan, heat olive oil and fry the onion and tomato. Add the garlic, paprika and tomato paste. Let the vegetables release their juices before adding the shredded chicken. Add half a cup of the reserved broth along with the spices, salt and pepper. Cook over medium-low heat for 15 minutes, adjusting the flavor as necessary.
Assemble the pastries:
Preheat the oven to 180 °C. Using a 10 cm diameter mold or plate, cut circles of puff pastry. Place two tablespoons of the filling on each circle, brush the edges with egg, cover with another layer of pastry and seal the edges with a fork. Brush the surface with beaten egg.
Bake: Bake for 15 minutes or until golden brown. Adjust the time according to your oven, checking after 10 minutes to avoid burning.
Enjoy: Let stand a few minutes before serving. These pastries are ideal as a snack or to surprise your guests with a little piece of Colombia..
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