Pastel de Chaves with a Nigerian Twist

Ingredients

In this Nigerian adaptation, the traditional Portuguese filling of Pastel de Chaves is replaced with a Nigerian-inspired filling. The original recipe typically includes a combination of meat, ham, and sausage, while the Nigerian version incorporates chicken as the main protein. Additionally, the spices and seasonings used in the filling are influenced by Nigerian cuisine, adding a unique twist to the dish. We alse have the original recipe for Pastel de Chaves, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 scotch bonnet pepper, seeded and finely chopped 1 scotch bonnet pepper, seeded and finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 1 carrot, finely diced 1 carrot, finely diced
• 1 bell pepper, finely diced 1 bell pepper, finely diced
• 1/4 cup (60g) frozen peas 1/4 cup (60g) frozen peas
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and scotch bonnet pepper. Sauté until the onion becomes translucent.
4. 4.
   Add the ground cumin, ground coriander, paprika, dried thyme, salt, and black pepper to the skillet. Stir well to combine the spices with the onion mixture.
5. 5.
   Add the shredded chicken, diced carrot, diced bell pepper, and frozen peas to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
6. 6.
   Remove the skillet from heat and stir in the chopped fresh cilantro. Set the filling aside to cool.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Cut out circles of dough using a round cookie cutter or a glass.
9. 9.
   Place a spoonful of the cooled filling onto one half of each pastry circle. Fold the other half over the filling to create a half-moon shape. Press the edges together to seal the pastries.
10. 10.
    Place the pastries on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
11. 11.
    Bake the pastries in the preheated oven for 20-25 minutes, or until golden brown and crispy.
12. 12.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and shredded before adding it to the filling.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Remove the seeds for a milder flavor.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with parsley or omit it altogether.

Tips & Tricks

• For a flakier pastry, make sure the butter is cold and handle the dough as little as possible.
• Feel free to customize the filling by adding other vegetables or spices that you enjoy.
• Serve the Pastel de Chaves with a side of hot sauce or chutney for an extra kick of flavor.
• These pastries can be made ahead of time and reheated in the oven for a few minutes before serving.
• If you prefer a vegetarian version, you can substitute the chicken with tofu or mushrooms.

Serving advice

Serve the Nigerian Pastel de Chaves as a delicious appetizer or as a main course accompanied by a fresh salad.

Presentation advice

Arrange the golden-brown pastries on a platter, garnished with a sprinkle of chopped fresh cilantro for an appealing presentation.