Pastelitos de Pollo: Mini Chicken Pastel Pies
Flaky, golden pastries filled with seasoned chicken and vegetables, baked to crispy perfection for a portable Puerto Rican treat. This puerto rican-inspired sheet pan ready in about 45 minutes layers diced chicken breast, olive oil, diced yellow onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, diced chicken breast
- 2 tbsp olive oil
- 1/2 cup, diced yellow onion
- 1/2 cup, diced green bell pepper
- 1 tbsp, minced garlic
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 cup chicken broth
- 2 sheets pre-made pie crust
- 1 egg, beaten egg wash
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced yellow onion and 1/2 cup diced green bell pepper, cooking for 5 minutes until softened.
- Step 2: Add 1 lb diced chicken breast, 1 tbsp minced garlic, 1/2 tsp cumin, and 1/2 tsp paprika; cook for 8 minutes until chicken is browned.
- Step 3: Stir in 1/4 cup chicken broth, reduce heat to low, and simmer uncovered for 10 minutes until liquid evaporates and filling is thick.
- Step 4: Let filling cool slightly, then roll out 2 sheets pre-made pie crust on a floured surface. Cut each into 6 equal squares.
- Step 5: Place 2 tbsp filling in the center of each square, fold corners to form triangles, and crimp edges with a fork to seal.
- Step 6: Brush pastelitos with 1 beaten egg, then bake on a parchment-lined sheet pan at 375°F for 18-20 minutes until golden brown and crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pastelitos de Pollo: Mini Chicken Pastel Pies take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Pastelitos de Pollo: Mini Chicken Pastel Pies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Pastelitos de Pollo: Mini Chicken Pastel Pies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pastelitos de Pollo: Mini Chicken Pastel Pies for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pastelitos de Pollo: Mini Chicken Pastel Pies?
Puerto Rican sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
