Pastel Assado de Frango com Cream Cheese
Equipment
Ingredients
Filling
shredded chicken (cooked, shredded)
400 g
salt
1 tsp
paprika
1 tsp
black pepper
0.5 tsp
tomato paste
200 g
cream cheese
2 tbsp
olives (sliced)
10 piece
Dough
all-purpose flour
2.5 cup
heavy cream
1 box
margarine
2 tbsp
Instructions
Prepare the filling
Season the shredded chicken with salt, paprika, and black pepper. Mix in the tomato paste, cream cheese, and sliced olives until well combined.
Make the dough
In a bowl, combine the flour, heavy cream, and margarine. Mix until a smooth, pliable dough forms.
Assemble the pastries
Roll out the dough, cut into circles or rectangles, fill with the chicken mixture, and seal the edges to form pastries.
Bake the pastries
Place the assembled pastries on a baking sheet and bake in a preheated oven at 180°C for approximately 30 minutes until golden brown.
Original recipe
Storage
Store in an airtight container. Reheat directly from frozen if needed.
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