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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.
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Ingredients (one per line)
450 g boneless, skinless chicken breast 1½ teaspoons ground turmeric, divided 1 teaspoon kosher salt, divided, plus more to taste ½ teaspoon black pepper 1 teaspoon olive oil ½ medium onion, finely chopped 4 to 6 garlic cloves, minced ½ can peeled tomatoes (about 200 g), crushed Fresh red chile, such as dedo-de-moça, finely chopped, to taste 2 bay leaves ½ cup chicken broth or water 50 g corn kernels, drained 6 pastel dough disks 140 g light requeijão 1 egg yolk, beaten with 1 teaspoon water Sesame seeds, for sprinkling
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Steps (one per line)
Pat the chicken dry and season with 1 teaspoon turmeric, ¾ teaspoon salt and the black pepper. Heat the olive oil in a pressure cooker using the sauté setting. Sear the chicken until lightly golden, 2 to 3 minutes per side. Transfer to a plate. Add the onion to the same pot and cook until softened, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the remaining ½ teaspoon turmeric and the chile, then add the crushed tomatoes. Cook for 1 to 2 minutes; the sauce should remain loose rather than reduced. Add the broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves and remaining ¼ teaspoon salt, then return the chicken and any accumulated juices to the pot. Seal and cook on high pressure for 25 minutes. Allow the pressure to release naturally for 5 minutes, then release the remainder. Remove and discard the bay leaves. Transfer the chicken to a plate and shred finely, then return it to the sauce. Stir in the corn. 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. Taste and adjust the seasoning. Let cool completely. Divide about 280 g chicken-and-corn mixture among the 6 dough disks, using roughly 45 to 50 g per pastel. Add about 20 to 25 g light requeijão to each. Fold each disk over the filling and press out any large air pockets. Seal the edges firmly and crimp with a fork. Brush the tops lightly with the egg-yolk mixture and sprinkle with sesame seeds. Arrange the pastels in a single layer in the air fryer, working in batches if necessary. Air-fry at 300°F for 14 to 16 minutes, until crisp and golden. Let rest for 2 to 3 minutes before serving.
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