Cafe Pastel Tabloid Menu Recipe

Make pastry dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Add the cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Drizzle 6 tbs ice water over the flour-butter mixture a tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork. If dough is too dry add up to 1–2 tbs more water.

Turn the dough onto a lightly floured surface, gather into a disc, flatten to about 1-inch thick, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Cook aromatics

Heat 2 tbs olive oil in a skillet over medium heat. Add the finely diced onion and cook until translucent, about 4 minutes. Add the minced garlic and diced green bell pepper and cook another 2 minutes until softened.

Stir in the diced tomato and cook 2 minutes until the tomato begins to break down. Add 2 tbs tomato paste and cook 1 minute, stirring to coat the vegetables.

Add 1 cup chicken or vegetable stock, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt (adjust to taste) and 1/2 tsp freshly ground black pepper. Bring to a simmer and reduce for 3–4 minutes until slightly thickened.

Stir in 1 cup frozen peas and 2 cups shredded cooked chicken. Simmer gently 2–3 minutes to heat through and marry flavors. Remove from heat and stir in 3 tbs chopped fresh cilantro. Taste and adjust seasoning.

Preheat and roll dough

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Remove the chilled dough and divide into 6 equal portions. On a lightly floured surface roll each portion into a 6–7 inch circle about 1/8-1/4 inch thick.

Spoon about 1/3 to 1/2 cup of the chicken filling onto one half of each dough circle leaving a 1/2 inch border. Brush the border with a little water, fold the dough over to form a half-moon and press the edges to seal. Crimp edges with a fork to secure and create a decorative edge. Repeat for all pasteles.

Beat 1 large egg with 1 tbs milk to make an egg wash. Brush each pastel lightly with the egg wash and cut a small slit in the top of each for steam to escape.

Place pasteles on the prepared baking sheet and bake at 400°F (200°C) for 20–25 minutes or until golden brown and cooked through. Remove to a rack to cool slightly before serving.

Prepare salsa

Place 6 husked and rinsed tomatillos and 1 jalapeño in a small pot of boiling water and simmer 5 minutes until tomatillos soften (or roast under a broiler until blistered for a charred flavor). Drain and let cool slightly.

Transfer tomatillos and jalapeño to a blender or food processor with 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp salt and 2 tbs water. Pulse to a coarse puree, taste, and adjust salt or lime. If too thick add more water 1 tsp at a time to reach desired consistency.

Refrigerate salsa for 10 minutes to let flavors meld if time allows.

Arrange 6 pasteles on a platter, serve with a small bowl of salsa verde, a few tablespoons of pickled red onions on the side, and lime wedges. Pass extra cilantro if desired.