Chicken pastels with tomato salsa

Method

• 1
  Bring the water to a simmer in a deep frying pan over medium heat. Add the chicken and reduce heat to low. Cook for 10-12 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a plate. Drain, reserving 125ml (1/2 cup) of the cooking liquid. Shred the chicken.
• 2
  Combine chicken, shallot, coriander, cream cheese and tomato in a bowl. Season with salt and pepper. Cover and place in the fridge.
• 3
  To make the tomato salsa, combine the tomato, onion, vinegar and water in a bowl. Season with salt and pepper.
• 4
  Sift flour and baking powder into a bowl. Add the copha, vodka, vinegar and reserved cooking liquid. Mix until the dough comes together. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth. Divide dough into 2 portions. Roll 1 portion into a 2mm-thick rectangle and use a sharp knife to cut twelve 10cm-long, 7cm-wide pieces from the dough. Reserve excess.
• 5
  Place 1 tablespoon of the chicken mixture in the centre of half the pieces. Brush edges with water. Top with remaining pieces. Press to enclose the filling and trim the edges. Repeat with the remaining dough portion, reserved excess dough and chicken mixture.
• 6
  Add oil to a saucepan to reach a depth of 8cm. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread will turn golden in 15 seconds). Cook 2 pastels, turning once, for 3 minutes or until golden. Transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining pastels, reheating oil between batches. Serve with the tomato salsa.