Air-Fried Brazilian Pastels With Turmeric Chicken, Corn and Requeijão

Crisp, golden pastels filled with deeply seasoned shredded chicken, sweet corn and creamy requeijão. The chicken is first seared with turmeric, then pressure-cooked in a garlicky tomato sauce until tender enough to shred. A final swipe of egg yolk and sesame seeds gives the pastry a glossy, nutty finish.

⏱ 1 hr 20 min 🍽 6 servings

brazilian appetizer air-fried chicken savory

Edit

Ingredients

makes 6 servings

Instructions

1
Pat the chicken dry and season with 1 teaspoon turmeric, ¾ teaspoon salt and the black pepper.
2
Heat the olive oil in a pressure cooker using the sauté setting.
3
Sear the chicken until lightly golden, 2 to 3 minutes per side.
4
Transfer to a plate.
5
Add the onion to the same pot and cook until softened, about 2 to 3 minutes.
6
Add the garlic and cook until fragrant, about 30 seconds.
7
Stir in the remaining ½ teaspoon turmeric and the chile, then add the crushed tomatoes.
8
Cook for 1 to 2 minutes; the sauce should remain loose rather than reduced.
9
Add the broth, scraping up any browned bits from the bottom of the pot.
10
Add the bay leaves and remaining ¼ teaspoon salt, then return the chicken and any accumulated juices to the pot.
11
Seal and cook on high pressure for 25 minutes.
12
Allow the pressure to release naturally for 5 minutes, then release the remainder.
13
Remove and discard the bay leaves.
14
Transfer the chicken to a plate and shred finely, then return it to the sauce.
15
Stir in the corn.
16
If the mixture is too loose for filling pastry, use the sauté setting for 3 to 8 minutes, stirring often, until moist but no longer watery.
17
Taste and adjust the seasoning.
18
Let cool completely.
19
Divide about 280 g chicken-and-corn mixture among the 6 dough disks, using roughly 45 to 50 g per pastel.
20
Add about 20 to 25 g light requeijão to each.
21
Fold each disk over the filling and press out any large air pockets.
22
Seal the edges firmly and crimp with a fork.
23
Brush the tops lightly with the egg-yolk mixture and sprinkle with sesame seeds.
24
Arrange the pastels in a single layer in the air fryer, working in batches if necessary.
25
Air-fry at 300°F for 14 to 16 minutes, until crisp and golden.
26
Let rest for 2 to 3 minutes before serving.