Baked Pastelitos de Pollo with Green Sauce

Pastelitos de Pollo

1 tablespoon olive oil
2 tbsp sofrito
1 can fire roasted diced tomatoes 14.5 oz
1/2 tsp Sazon all purpose seasoning con culantro y achiote
1/2 tsp Adobo
1/2 tsp powdered chicken bouillon
1/4 tsp ground cumin
2 tbsp pimento stuffed olives, chopped optional
3 cups cooked & shredded chicken breast about 2 large or 3 medium chicken breasts
salt and pepper, to taste
1 package frozen empanada discs, defrosted ( I use the Goya Brand)
**Note you will need 1 egg for the egg wash and 1Tbs. Of water
Note: if you want to make your dough disk for this follow the recipe on my Apple Turnovers

Green Sauce
1 avocado
1 cup packed parsley and cilantro leaves (you can substitute cilantro with fresh basil) (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime
1/2 cup water
1/2 cup olive oil
1 teaspoon salt

Pulse all ingredients – in a food processor until incorporated.

In a saute pan on medium heat, add the olive oil and sofrito. Saute for 1 minute,
Add the tomatoes (with the juice), sazon, adobo, powdered chicken bouillon, cumin, and chopped olives, if using.

Stir to combine and lower the heat to a simmer. Allow this mixture to cook for 5-7 minutes, or until most of the liquid from the diced tomatoes has evaporated.

Add the chicken, and stir thoroughly to combine. You want to make sure the chicken turns golden from the tomato/spice mixture. Cook for 1 minute to warm the chicken through,

Place the chicken mixture in a bowl, cover with plastic wrap and allow it to cool for 15-30 minutes in the fridge.
Preheat oven to 375

Divide the chicken mixture between the defrosted empanada discs, making sure not to overfill. Crimp the edges completely with a fork brush egg wash on each of them.
Place on parchment paper bake @375 for 20-24 minutes until golden brown

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