Chicken Pastel a Spanish Origin. It is also known as Chicken Pot Pie. Yes, this is a pie. However this is a savory pie. The dish is composed of meat and vegetables in a thick white sauce. It is like a stew encased in a pie crust or puff pastry. Pastel can also be done with different types of meat. Pigeon, rabbit, duck, ox tongue and even kidneys can be used as a substitute to the chicken. The Filipino recipe has a rich flavor that can be eaten as it is but Filipinos, prefer to eat with rice. The original Pastel recipe is quite lavish and to suit the Filipino lifestyle, different people came up with their own versions.
Chicken Pastel Recipe
Estimated cooking time for this chicken recipe: 1.5 hours
Chicken Pastel Ingredients:
One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste
2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water
Chicken Pastel Cooking Instructions:
In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
Bake until golden brown (about 15 minutes).
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