Pastelitos with Chicken and Curtido are a crispy Salvadoran favorite. Golden, crispy on the outside, bursting with seasoned shredded chicken on the inside, and always served with a generous pile of tangy curtido—these little chicken pastries are pure comfort food. Whether you call them pastelitos de pollo, chicken pastelitos, or simply Salvadoran chicken pastries, they’re a beloved staple of Central American cuisine.

This easy chicken pastelitos recipe is perfect for beginners and seasoned cooks alike. We’ll walk you through every step, from making the perfect dough to creating a juicy chicken breast filling that stays moist even after frying. I’ll also share my go-to Salvadoran curtido recipe, plus healthier baked and air fryer options so you can enjoy them guilt-free. Enjoy homemade pastelitos with chicken and curtido for authentic flavor.

What Are Pastelitos and Why Are They So Special?

Pastelitos are small, half-moon-shaped pastries popular throughout El Salvador and other parts of Central America. The dough is similar to empanada dough but slightly flakier and often fried until golden and bubbly. The most traditional filling is ground or shredded chicken seasoned with simple spices, though you’ll also find beef, cheese, or even sweet versions. Crispy pastelitos with chicken and curtido make a tasty snack.

What sets Salvadoran chicken pastelitos apart is the pairing with curtido—a crunchy, vinegar-spiked cabbage slaw that adds brightness and balance to the rich filling. It’s not just a garnish; it’s essential. Think of it like the pickles that come with a Cuban sandwich—once you try them together, you’ll never want one without the other.

Ingredients for Homemade Pastelitos with Chicken and Curtido

Section	Ingredients	Instructions / Notes
Dough	– 3 cups all-purpose flour  – 1 tsp salt  – 1 tsp baking powder  – ½ cup vegetable shortening or lard  – 1 tsp sugar (optional)  – 1 cup warm water	1. Mix dry ingredients.  2. Cut in shortening until crumbly.  3. Gradually add warm water and knead into a smooth dough (3–4 min).  4. Rest covered for 20–30 minutes.
Chicken Breast Filling	– 1.5 lbs boneless skinless chicken breast (or thighs)  – 1 medium onion, finely chopped  – 1 bell pepper, finely chopped  – 2 garlic cloves, minced  – 1 small tomato, diced  – 2 Tbsp tomato paste  – 1 tsp cumin  – 1 tsp oregano  – ½ tsp achiote powder (optional)  – Salt & pepper to taste  – 2 Tbsp oil  – ¼ cup water/broth	1. Boil/poach chicken until cooked (~15–20 min), then shred.  2. Sauté onion, pepper, garlic in oil until soft.  3. Add tomato, paste, spices; cook 3 min.  4. Stir in shredded chicken + liquid; simmer 8–10 min until moist but not soupy.  5. Cool completely before using.
Curtido (Essential Side Slaw)	– ½ head green cabbage, thinly shredded  – 1 large carrot, grated  – 1 small red onion, thinly sliced  – 1 jalapeño, sliced (adjust for heat)  – 1 cup white vinegar  – ½ cup water  – 2 tsp salt  – 1 tsp oregano  – 1 tsp sugar (optional)	1. Mix vegetables in a bowl.  2. Whisk vinegar mixture until salt dissolves.  3. Pour over veggies, toss well.  4. Refrigerate at least 4–6 hours (best overnight).
Assembly & Cooking	– Prepared dough & filling  – Flour for dusting  – Oil for frying (or brush for baking/air frying)	1. Roll dough into 5–6 inch circles (~⅛ inch thick).  2. Add 1–2 Tbsp cooled filling to center.  3. Fold into half-moon; crimp edges firmly with fork.  Frying (Traditional): Fry in 350°F oil 3–4 min per side until golden.  Baked (Healthier): 400°F oven, 20–25 min, flip halfway, brush with oil.  Air Fryer: 375°F, 10–12 min, flip halfway.
Serving	– Plenty of chilled curtido  – Optional: salsa roja, lime wedges, hot sauce	Serve hot with a generous pile of curtido on the side or stuffed inside for extra crunch and tang!

Step-by-Step: How to Make Pastelitos with Chicken and Curtido

1. Prepare the Curtido First (It Needs Time to Pickle)

Curtido tastes best when it’s had at least 4–6 hours to marinate. Mix the shredded cabbage, carrot, onion, and jalapeño in a large bowl. In a separate container, whisk together the vinegar, water, salt, oregano, and sugar until dissolved. Pour over the vegetables and toss well. Cover and refrigerate. The longer it sits, the better it gets—overnight is ideal.

2. Cook the Chicken Breast Filling

Boil or poach the chicken breasts in salted water until fully cooked (about 15–20 minutes). Let cool slightly, then shred with two forks or your hands. Set aside.

In a large skillet, heat the oil over medium heat. Add onion, bell pepper, and garlic; sauté until soft and fragrant (about 5 minutes). Stir in the diced tomato, tomato paste, cumin, oregano, achiote, salt, and pepper. Cook for another 3 minutes.

Add the shredded chicken and ¼ cup water or broth. Simmer for 8–10 minutes, stirring occasionally, until most of the liquid has evaporated and the filling is moist but not soupy. Taste and adjust seasoning. Let cool completely—this step is crucial so the dough doesn’t get soggy.

3. Make the Pastelito Dough

In a large bowl, whisk together flour, salt, baking powder, and sugar (if using). Cut in the shortening or lard with a pastry cutter or your fingers until the mixture looks like coarse crumbs.

Gradually add warm water, mixing until a soft dough forms. Knead on a lightly floured surface for 3–4 minutes until smooth. Wrap in plastic and rest for 20–30 minutes—this makes the dough easier to roll.

4. Assemble the Pastelitos

Divide the dough into 20–24 equal pieces. Roll each piece into a 5–6 inch circle (about ⅛-inch thick). Place 1–2 tablespoons of cooled chicken filling in the center. Fold into a half-moon and crimp the edges with a fork to seal tightly. Make sure there are no air pockets or gaps—otherwise the filling can leak during frying.

5. Fry (or Bake/Air-Fry) the Pastelitos with Chicken and Curtido

Traditional method: Heat 1–2 inches of oil to 350°F (175°C). Fry pastelitos in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.

Healthier baked version: Preheat oven to 400°F (200°C). Place pastelitos on a parchment-lined baking sheet, brush with a little oil, and bake 20–25 minutes, flipping halfway.

Air fryer option: Preheat to 375°F (190°C). Spray pastelitos lightly with oil and air-fry for 10–12 minutes, flipping halfway, until crispy.

Best Pastelitos with Chicken and Curtido Filling Tips

• Use chicken breast for a leaner filling, but thighs add more flavor and moisture.
• Season generously—cumin and oregano are key, but a pinch of achiote gives that authentic reddish color.
• Let the filling cool completely before assembling. Warm filling melts the dough and makes it hard to seal.
• For extra juicy chicken breast pastelitos, add a spoonful of cooked rice or mashed potato to the filling—it absorbs excess moisture and keeps everything tender.

Pairing Pastelitos with Chicken and Curtido

The spicy curtido for chicken pastelitos is what makes the dish sing. The vinegar tang cuts through the richness, while the crunch of cabbage adds texture. Serve a big pile of curtido on the side or even inside the pastelito for a handheld “taco” experience. If you like it spicier, add more jalapeño or a few dashes of hot sauce.

Healthier Chicken Pastelitos Variations

• Oven-baked chicken pastelitos: Brush with oil and bake as described above. You’ll still get that golden color without deep-frying.
• Low-fat chicken pastelitos: Use chicken breast, skip the lard in the dough (substitute with a little extra water and a tablespoon of olive oil), and bake or air-fry.
• Whole-wheat version: Swap half the all-purpose flour for whole-wheat flour for more fiber.

Serving Suggestions and Side Ideas

Serve hot with plenty of curtido, salsa roja, or even a squeeze of lime. Pair with arroz con frijoles (rice and beans), fried plantains, or a cold horchata for a complete Salvadoran meal.

Common Mistakes to Avoid

• Overfilling: It’s tempting, but too much filling makes sealing difficult and can cause leaks.
• Not sealing properly: Use a fork to crimp firmly and press out any air.
• Frying at the wrong temperature: Too low = greasy pastelitos; too high = burnt outside and raw dough inside.
• Skipping the rest time for the dough: Resting makes it easier to roll and prevents cracking.

Why This Recipe Works Every Time

This step-by-step chicken pastelitos recipe has been tested dozens of times in my kitchen. The dough is forgiving, the filling is packed with flavor, and the curtido is the perfect tangy contrast. Whether you’re making them for a family gathering, a party, or just a cozy weeknight dinner, these homemade chicken pastelitos are guaranteed to impress.

So grab your ingredients, turn on some music, and get cooking. Once you taste that first crispy bite with a forkful of curtido, you’ll understand why these Salvadoran chicken pastries are a beloved street food across Central America.

FAQs

What fillings work best in pastelitos?

Usually, pastelitos, and empanadas are filled with minced beef and shredded chicken, but there are many other ways to make them: pick from beef, pork, seafood, chicken, vegan, and sweet fillings for your pastelitos and empanadas. Some of these are also great rellenos for pastelones (casserole stuffing).

What is the best way to serve pastelitos?

If you don’t serve them fresly-fried, the dough will become less crispy and more elastic. You can reheat them in a medium-heat oven for 10-15 minutes to improve the texture.

What kind of dough is used for pastelitos?

The pastelillo dough recipe is similar to a pasta dough. To roll the dough I use a KitchenAid pasta rolling dough attachment. It works perfectly! Most pastelillos you find at roadside kiosks are filled with a simple meat filling, but the benefit of making them at home is you can fill them with all kinds of goodies.

Are pastelitos baked or fried?

The shell (dough) used for this recipe is typically fried and has a crispy throughout while the version shared in a previous post is typically baked and is made with a puff pastry style dough. These pockets of deliciousness can be consumed for any meal of the day.