Best 3 Pastel De Pollo Recipes

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Embark on a culinary journey to savor the exquisite Pastel de Pollo, a dish that harmoniously blends the flavors of savory chicken, vegetables, and a creamy sauce encased in a golden and flaky crust. This delightful dish is a symphony of textures and tastes, making it a beloved dish in many cultures.

In this article, we present a collection of carefully curated Pastel de Pollo recipes that cater to various dietary preferences and skill levels. From the classic Pastel de Pollo, which embodies the traditional flavors of this dish, to innovative variations that incorporate unique ingredients and cooking techniques, there's a recipe here to satisfy every palate.

For those seeking a traditional experience, the Classic Pastel de Pollo recipe offers a straightforward approach to creating this timeless dish. With a step-by-step guide and detailed instructions, even novice cooks can achieve a perfectly cooked Pastel de Pollo that is sure to impress.

For health-conscious individuals, the Healthy Pastel de Pollo recipe is a delightful option that doesn't compromise on taste. This recipe uses lean chicken, whole wheat flour, and a reduced-fat sauce to create a lighter version of the classic dish without sacrificing any of its deliciousness.

For those with dietary restrictions, the Gluten-Free Pastel de Pollo recipe provides a delectable alternative that caters to individuals with gluten sensitivities or allergies. This recipe uses gluten-free flour and carefully selected ingredients to ensure that everyone can enjoy this flavorful dish.

Lastly, for those seeking a taste of adventure, the Fusion Pastel de Pollo recipe is a creative twist on the classic dish. This recipe incorporates diverse ingredients and cooking techniques from different cultures, resulting in a unique and unforgettable Pastel de Pollo that is sure to tantalize your taste buds.

No matter your dietary preferences or culinary skills, this collection of Pastel de Pollo recipes offers something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure to create this delectable dish that will leave you craving for more.

Here are our top 3 tried and tested recipes!

PASTEL DE CHOCLO



Pastel de Choclo image

Choclo is the quechua word for "tender corn," or the new corn of the season. This is a typical Chilean dish, but is also eaten in Argentina and Peru with some variations in the recipe, sometimes using cornmeal instead of freshly mashed sweet corn. Serve with Chilean salad and/or pebre.

Provided by Epicureo

Categories     World Cuisine Recipes     Latin American     South American     Chilean

Time 1h15m

Yield 8

Number Of Ingredients 17

2 eggs
1 tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon paprika
ground black pepper to taste
1 pound ground beef
½ broiled chicken, chopped
2 tablespoons raisins, or to taste
1 ½ tablespoons chopped Kalamata olives, or to taste
3 (15.25 ounce) cans sweet corn, drained
2 teaspoons dried basil
1 tablespoon butter
1 cup milk
2 teaspoons white sugar, or to taste
salt to taste

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
  • Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, a pinch of salt, 1/4 teaspoon paprika, and some pepper. Cook until fragrant, about 2 minutes. Add beef; add remaining salt, paprika, and more pepper. Cook and stir until mostly browned, about 5 minutes. Add chicken, raisins, and olives.
  • Remove eggs from hot water, cool under cold running water, and peel. Roughly chop and add to the beef mixture. Keep pino mixture warm.
  • Puree corn with basil in a blender or food processor. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, sugar, and salt. Continue cooking until thickened to a paste, about 15 minutes more.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread pino into a baking dish. Cover with the corn paste. Sprinkle a little sugar on top.
  • Bake in the preheated oven until golden brown on top, about 20 minutes.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 38.3 g, Cholesterol 119.4 mg, Fat 21.4 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 967.3 mg, Sugar 10.1 g

PASTEL DE POLLO



PASTEL DE POLLO image

Categories     Chicken     Picnic

Number Of Ingredients 13

La masa
2 tazas harina
2 cucharillas royal
1/2 taza leche + 2 cucharillas azucar + 1/2 cucharilla sal
3 cucharadas manteca
2 yemas
Claras batidas para encima + azucar granulada
Relleno
Pollo (pechuga)
3 cucharillas aji amarillo
o
Carne molida
3 cucharillas aji colorado

Steps:

  • Se prepara la masa y se la trabaja igual que un pie. Se la rellena y tapa con el resto de la masa. Al horno hasta cocida.

PUERTO RICAN PASTELES (PASTELES PUERTORRIQUEñOS)



Puerto Rican Pasteles (Pasteles Puertorriqueños) image

Provided by Maricel Presilla

Categories     Pork     Steam     Christmas     Bell Pepper     Christmas Eve     Hominy/Cornmeal/Masa

Yield Makes 25 pasteles

Number Of Ingredients 33

For the Seasoning Base (Recado)
6 large tomatoes (about 3 pounds), coarsely chopped
1 medium green bell pepper (about 6 ounces), cored, seeded, deveined, and coarsely chopped
1 medium yellow onion (about 8 ounces), coarsely chopped
8 garlic cloves, peeled
20 Caribbean sweet peppers (ajíes dulces), seeded and cut in half
1/2 cup tomato sauce
1/4 cup coarsely chopped cilantro
2 broad-leaf culantro leaves
1 1/2 tablespoons cider vinegar
1 teaspoon dried oregano
For the Cooking Sauce (Sofrito)
1/4 cup achiote-infused extra-virgin olive oil
8 ounces slab bacon, rind removed, cut into 1/4-inch dice
1 1/2 pounds boneless pork shoulder or butt, cut into 1/2-inch dice
1/4 cup chicken broth
For the Masa
1/3 cup whole milk
1 1/2 pounds malanga, peeled and cut into 1-inch cubes
1 1/2 pounds green bananas, peeled and thickly sliced
1/2 green plantain, peeled (see Cooks' notes) and thickly sliced
8 ounces calabaza (West Indian pumpkin) or Hubbard or kabocha squash, peeled, seeded, and cut into 1-inch cubes
1/4 cup achiote-infused extra-virgin olive oil
1/2 to 1 teaspoon salt, or to taste
For the Wrappers
Twenty-five 12-inch plantain leaf squares (4 to 5 packages; see Cooks' notes for how to prepare)
1/4 cup achiote-infused extra-virgin olive oil
Twenty-five 42-inch pieces of kitchen twine
For the Garnishes
1/3 cup dark raisins
One 15-ounce can chickpeas, drained and rinsed, or 2 cups cooked chickpeas
2 medium red bell peppers (about 6 ounces), roasted (see Cooks' notes), peeled, cored, seeded, and cut into 1/4-inch-wide strips
50 pimiento-stuffed olives, cut in half

Steps:

  • Making the Recado
  • Place all the ingredients in a blender or food processor and puree. Set aside. DO AHEAD: You can make the seasoning base (recado) the day before.
  • Making the Sofrito
  • Heat the oil in a 12-inch skillet over medium heat. Add the bacon and brown for 2 to 3 minutes. Add the pork and cook, stirring, until it begins to release its fat, about 15 minutes.
  • Stir in the recado, reduce the heat to low, and cook, covered, for about 50 minutes, or until the pork is tender when pierced with the tip of a sharp knife. Add some chicken broth if the sauce thickens too much during cooking. When the meat is done, transfer it to a plate with a slotted spoon. Set the sauce aside. DO AHEAD: You can make the sofrito the day before.
  • Making the Masa
  • Working in 2 or 3 batches, puree the milk, malanga, green bananas, green plantain, and calabaza in a blender or food processor and pour into a large bowl. Add the oil and salt and mix well to color the masa evenly. Stir in the reserved sauce. Taste for seasoning and set aside.
  • Wrapping the Tamales
  • Place one plantain leaf square on a work surface with the veins perpendicular to you. Brush generously with achiote oil. Place 3 heaping tablespoons of masa in the center of the leaf and spread into a 6-inch square, leaving a 3-inch margin on all sides. Place 3 tablespoons of the diced pork on top, forming a rectangle. Garnish with 4 raisins, 4 chickpeas, a strip of red pepper, and 4 olive halves. Tie the tamal following the instructions for the pastel wrap (see Cooks' notes). Repeat with the remaining wrappers and ingredients. DO AHEAD: You can prepare the plantain leaves the day before.
  • Cooking the Tamales
  • Using two steamers (or working in batches), steam for about 1 hour (see Cooks' notes).

Tips:

  • Use a variety of vegetables. This will add flavor, texture, and nutrients to your pastel de pollo. Some good choices include carrots, celery, onions, potatoes, and peas.
  • Don't overcook the chicken. The chicken should be cooked through, but it should not be dry. Overcooked chicken will make the pastel de pollo tough.
  • Use a flavorful broth. The broth you use will add flavor to the pastel de pollo. A good option is to use a chicken broth made from scratch. You can also use a store-bought broth, but be sure to choose one that is low in sodium.
  • Let the pastel de pollo cool slightly before serving. This will make it easier to cut and serve.

Conclusion:

Pastel de pollo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it is also a good option for a quick and easy weeknight meal. With so many different variations, there is sure to be a pastel de pollo recipe that everyone will love. So next time you are looking for a new and exciting dish to try, give pastel de pollo a try. You won't be disappointed!

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