Colombian chicken pasteles are round fried hand pies made with wheat-flour dough and a savory filling of shredded chicken, potatoes, and hogao, Colombia’s classic tomato-and-scallion seasoning base. They are popular in bakeries, cafés, family gatherings, and as a quick breakfast, snack, or light lunch.
Their crisp golden crust and moist filling make them especially comforting. While baked puff-pastry versions also exist, the fried wheat-dough pastel is one of the most familiar everyday versions in Colombian food culture.
Ingredients
For the filling
- 500 g chicken breast (1 large breast)
- 1.5 l water (6 cups)
- 300 g floury potatoes, peeled and diced (2 medium potatoes)
- 120 g scallions, finely chopped (3 stalks)
- 120 g ripe tomato, finely chopped (1 large tomato)
- 80 g white onion, finely chopped (1/2 medium onion)
- 10 g garlic, minced (2 cloves)
- 30 ml vegetable oil (2 tablespoons)
- 3 g ground cumin (1 teaspoon)
- 2 g annatto powder or Colombian color seasoning (1 teaspoon)
- 5 g salt (1 teaspoon)
- 1 g ground black pepper (1/4 teaspoon)
- 60 ml reserved chicken broth (1/4 cup)
For the dough
- 500 g all-purpose flour (4 cups)
- 8 g salt (1 1/2 teaspoons)
- 60 g melted butter (4 tablespoons)
- 240 ml warm water (1 cup)
For frying
- 1.5 l vegetable oil (6 cups)
Preparation
- Cook the chicken and potatoes, place the chicken breast in a pot with the water and 3 g of salt. Cook over medium heat for about 20 minutes, until fully cooked. Remove it, let it cool slightly, and shred it. Cook the potatoes in the same broth for 12 to 15 minutes, until tender but not falling apart. Drain them and reserve 60 ml of broth.
- Make the hogao, heat the 30 ml of oil in a large skillet and cook the scallions, white onion, and garlic for 3 minutes. Add the tomato, cumin, annatto powder, black pepper, and remaining 2 g of salt. Cook for 8 minutes, until you have a thick, aromatic sauce.
- Finish the filling, add the shredded chicken, cooked potatoes, and reserved broth to the hogao. Stir gently so the potatoes keep some texture, then cook for 3 more minutes. The filling should be moist but not watery. Let it cool completely.
- Prepare the dough, combine the flour and salt in a large bowl. Add the melted butter and rub it into the flour with your hands until the mixture looks sandy. Gradually add the warm water and knead for about 5 minutes, until the dough is smooth and even. Cover and let it rest for 15 minutes.
- Shape the pasteles, divide the dough into 12 equal portions and roll each one into a ball. On a lightly floured surface, roll each ball into a circle about 14 cm wide. Place about 45 g of filling in the center, fold the dough over, and press the edges together. Seal with a fork or make a simple crimped edge.
- Fry and serve, heat the oil over medium-high heat. Fry the pasteles in batches for 4 to 5 minutes, turning once, until golden and crisp. Drain on paper towels and serve hot.
Chef’s tips
- Let the filling cool completely before shaping the pasteles so the dough stays firm and easy to seal.
- Do not overfill them; a moderate amount of filling prevents splitting during frying.
- Keep the oil hot but not smoking. Oil that is too cool will make the dough absorb excess grease.
- You can make the filling one day ahead and refrigerate it in an airtight container.
Traditional variations
Some Colombian bakeries make chicken pasteles with puff pastry and bake them until golden. Smaller versions are also popular for parties, breakfast spreads, and afternoon snacks.
How to serve
Serve Colombian chicken pasteles hot with homemade Colombian ají. They pair especially well with Colombian soda, hot chocolate, coffee with milk, or avena, a traditional oat drink.
Recommended sides
- Colombian ají made with tomato, onion, cilantro, and vinegar.
- Coffee with milk or hot chocolate.
- Cold Colombian soda.
- A simple tomato and avocado salad for a lunch-style serving.
A little food culture
Chicken pasteles are closely tied to Colombia’s neighborhood bakeries and cafés. For many people, they bring back memories of school breaks, afternoon snacks, and quick stops at a local bakery.
Frequently Asked Questions
Yes. Brush them with beaten egg and bake at 180 °C / 350 °F for 20 to 25 minutes, until golden. They will have a different texture and will not be as crisp as fried pasteles, but the filling will still taste delicious. This method works especially well with puff pastry.
Use floury potatoes that become tender and slightly creamy when cooked. They help hold the filling together without becoming overly wet. Avoid waxy potatoes, which can stay too firm and may separate from the chicken inside the pastel.
Make sure the filling is cold and not too wet. Seal the edges firmly with a fork, and avoid rolling the dough too thin. Frying in properly heated oil also helps the dough set quickly and keeps the filling inside.
Yes. Arrange the shaped pasteles on a tray without letting them touch and freeze until firm. Transfer them to an airtight freezer bag. Fry them directly from frozen over medium heat, allowing enough time for the center to heat through before the outside gets too dark.
