cooking-time45 min cooking-servings6-8 SERVINGS


  • 900g (1 packet) of Sadia 1-by-1 Chicken Breast
  • 1 tbsp chicken stock
  • 2 tbsp vegetable oil
  • 1 medium onion, minced
  • 3 green onions, white and green parts, chopped
  • 2 tsp garlic salt
  • 1 tsp oregano
  • ½ tsp chili powder
  • 1 tbsp cornstarch
  • 2 tbsp tomato paste
  • 4 ounces cream cheese
  • ½ lime, juiced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 5 cups vegetable oil, for frying
For the pastel dough:
  • 3 cups all-purpose flour
  • 2 tbsp vegetable shortening
  • 1 ½ tsp kosher salt
  • ½ tsp baking powder
  • 1 tbsp vinegar
  • 1 large egg, beaten
  • ¾ cup hot water


  1. Add chicken breasts with the bouillon to a pot of water. Cover, bring to a boil, and simmer for 5-7 minutes. Once chicken is boiled, remove it and set aside, while keeping aside the warmed up broth.
  2. Shred the chicken finely, either with a food processor if you have one lying around, or with 2 forks, and set aside.
  3. Heat 2 tbsp vegetable oil and sauté the onions and green onions until soft. Then add the garlic salt, oregano, chili powder, and cornstarch and mix well.
  4. Add the tomato paste and 1 cup of the reserved chicken broth and simmer, until the mixture starts to thicken, before adding the shredded chicken. Keep contents saucy by adding more chicken broth so it isn't too dry.
  5. Remove from heat and stir in the cream cheese and lime juice until well mixed. Season with salt and pepper to taste. Set aside while you prepare the dough.
  6. Mix flour, vegetable shortening, salt, baking powder, vinegar, and egg in a large bowl. In a separate small cup, Mix ¼ cup of the reserved chicken broth with ¾ of hot water. Combine both mixtures and stir thoroughly.
  7. Add enough liquid to make a dough, and knead dough gently until soft and smoot. Roll it out until it's thin before cutting it into 20 rectangles (for 10 pcs of Pastel).
  8. Place 1-2 tbsp of shredded chicken mix onto each rectangular slice of dough, damp the dough's edges before covering it with another rectangular dough slice (2 doughs make 1 pastel). Finally, deep dry them until golden brown and you're ready to serve!.

One by One Chicken Breast (Skinless)

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