Chicken Pastelitos

A great snack to serve when having guests.

  • Servings:
  • Cook Time: 45 mins
  • Main Ingredient: Underwood® White Meat Chicken Spread


  • 1 Tbsp. olive oil
  • 1 onion (chopped)
  • 1 stalk celery (chopped)
  • 2 4.25 oz. can Underwood® Chicken Spread
  • 2 Tbsp. raisins
  • 2 Tbsp. B&G® Spanish-style Salad Olives (drained and chopped)
  • 1 Tbsp. tomato paste
  • 1 tsp. Trappey's® Red Devil Cayenne Pepper Sauce
  • 1/4 tsp. oregano (dried leaves)
  • 2 Tbsp. bread crumbs (if necessary)
  • 1 14 oz. package frozen white or yellow dough for turnover pastries (thawed)
  • 1 egg (beaten)


Preheat oven to 400° F. Line large baking sheet with non-stick foil. In large skillet over medium heat, in hot oil, cook onion, pepper and celery, covered for 10 minutes or until tender but not brown. Stir in Chicken Spread, raisins, olives, tomato paste, pepper sauce and oregano. Stir in bread crumbs to thicken filling. On lightly floured surface, with floured rolling pin, roll 1 dough round into 6-inch circle. Spoon 1/4 cup filling on one side of circle. Brush egg along edge of circle; fold dough over to cover filling. Seal edges of turnover with fork; brush with egg. Place turnover on prepared baking sheet. Repeat, using remaining filling and dough rounds. Cut small slit in top of each turnover. Bake 15 minutes or until golden brown and puffed. Cool slightly, serve warm.