Colombian puff pastry chicken pies are a popular savory bakery item, made with flaky pastry and a hearty filling of shredded chicken, potatoes, vegetables, and a lightly thickened sauce.
They are often enjoyed for breakfast, afternoon coffee breaks, family gatherings, or a quick meal. Their crisp golden layers and warm, savory filling make them especially comforting when served fresh from the oven.
Ingredients
For the filling
- 500 g chicken breast (1 large breast)
- 1 l water (4 cups)
- 250 g floury potatoes, peeled and diced (2 medium potatoes)
- 100 g white onion, finely chopped (1 medium onion)
- 100 g ripe tomato, finely chopped (1 large tomato)
- 60 g carrot, grated (1 small carrot)
- 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)
- 120 ml reserved chicken broth (1/2 cup)
- 20 g all-purpose flour (2 tablespoons)
For assembling the pies
- 500 g refrigerated puff pastry (1 package)
- 1 large egg
- 15 ml milk (1 tablespoon)
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 20 minutes, until fully cooked. Remove the chicken, let it cool slightly, and shred it. Cook the potatoes in the same broth for 10 minutes, until tender but still holding their shape. Drain and reserve 120 ml of broth.
- Make the savory filling base, heat the oil in a large skillet and cook the onion, garlic, and carrot for 3 minutes. Add the tomato, cumin, annatto powder, black pepper, and remaining 2 g of salt. Cook for 7 minutes, until the tomato becomes a thick sauce.
- Finish the filling, add the flour to the skillet and stir for 1 minute. Gradually pour in the reserved broth, stirring until slightly thickened. Add the shredded chicken and cooked potatoes, stir gently, and cook for 3 more minutes. Remove from the heat and let the filling cool completely.
- Shape the pies, roll out the puff pastry on a lightly floured surface and cut it into 12 squares, about 12 cm wide. Place 50 g of cold filling in the center of each square. Fold the corners toward the center to form a parcel, then gently press the seams closed.
- Brush and bake, whisk the egg with the milk and brush the top of each pastry. Arrange them on a parchment-lined baking sheet, leaving space between each one. Bake at 200 °C / 400 °F for 20 to 25 minutes, until the pastry is puffed and golden.
- Rest and serve, remove the pies from the oven and let them rest for 8 minutes. Serve warm so the filling stays juicy and the pastry remains crisp.
Chef’s tips
- Let the filling cool completely before assembling the pies so it does not soften the puff pastry.
- Do not overfill the pastries, as the filling can leak out while baking.
- Keep the puff pastry chilled until you are ready to use it for the best flaky layers.
- Bake until deeply golden for a crisp, properly cooked pastry.
Traditional variations
Colombian bakeries also offer puff pastry pies filled with ground beef, ham and cheese, sausage, or chicken with mushrooms. Smaller versions are common for coffee breaks, celebrations, and party platters.
How to serve
Serve the pies hot with homemade Colombian ají. They pair well with coffee with milk, hot chocolate, or a cold Colombian soda.
Recommended sides
- Colombian ají with tomato, cilantro, and onion.
- Coffee with milk.
- Hot chocolate.
- Fresh tomato and avocado salad.
- Cold Colombian soda.
Food culture note
Puff pastry pies are part of the everyday selection in many Colombian bakeries. Their sweet and savory fillings make them a practical favorite for eating on the go, sharing with family, or enjoying during an afternoon coffee break.
Frequently Asked Questions
Yes. You can use cooked, roasted, or leftover chicken as long as you shred it well. Adjust the seasoning and add a small amount of broth or water if the chicken seems dry. The filling should be moist, but never watery, so the puff pastry remains crisp.
Cool the filling completely before using it and make sure the sauce is thick. Avoid adding too much broth or watery ingredients. Baking on a hot tray or in a fully preheated oven also helps the bottom layers cook properly and stay crisp.
Yes. Assemble the pies, arrange them separately on a tray, and freeze until firm. Transfer them to an airtight container or freezer bag. Bake them directly from frozen at 200 °C / 400 °F, adding 5 to 8 minutes to the baking time.
Store them in an airtight container in the refrigerator for up to three days. To restore their crisp texture, reheat them in an oven or air fryer at 180 °C / 350 °F for 5 to 8 minutes. Avoid reheating them for too long in a microwave, as the pastry can become soft.
