Chicken Pastelitos Recipe

Chicken Pastelitos Recipe

Chicken Pastelitos Recipe
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 45 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8
  • Chicken pastries with olives and raisins.


  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1/2 medium green bell pepper, chopped
  • 1 celery stalk, chopped
  • 2 can Underwood® Chicken Spread
  • 2 tbsp raisins
  • 2 tbsp Salad Olives
  • 1 tbsp tomato paste
  • 1 tsp Trappey’s® Red Devil Cayenne Pepper Sauce
  • 1/4 tsp dried oregano leaves
  • 2 tbsp bread crumbs, if necessary
  • 1 14-oz. package frozen white or yellow dough for turnover pastries, thawed
  • 1 egg, beaten


  1. Preheat oven to 400 degrees.
  2. Line large baking sheet with nonstick foil.
  3. In large skillet over medium heat, in hot oil, cook onion, pepper and celery, covered for 10 minutes or until tender but not brown.
  4. Stir in chicken spread, raisins, olives, tomato paste, pepper sauce and oregano.
  5. Stir in bread crumbs to thicken filling.
  6. On lightly floured surface, with floured rolling pin, roll 1 dough round into 6-inch circle.
  7. Spoon 1/4 cup filling on one side of circle.
  8. Brush egg along edge of circle; fold dough over to cover filling.
  9. Seal edges of turnover with fork; brush with egg.
  10. Place turnover on prepared baking sheet.
  11. Repeat, using remaining filling and dough rounds.
  12. Cut small slit in top of each turnover.
  13. Bake 15 minutes or until golden brown and puffed.
  14. Cool slightly, serve warm.