How To Cook Chicken Pastel
Chicken Pastel - Spread the warmth of your love to your friends and family and let then have a slice of your savory Chicken Pastel (Chicken Pot Pie). Look forward to Christmas day in good spirits with these recipes that you can definitely try at home.
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| Chicken Pastel |
Chicken Pastel Ingredients
1½ kilo chicken, cut in pieces
1 can 14oz. Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 onion, minced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1 lemon extract (juice)
1 egg, beaten
2 cups chicken stock (broth)
½ cup sweet peas
¼ cup grated cheese
1 cup margarine
4 tbsp soy sauce
Salt and pepper to taste
For Pie Crust:
2 cups flour
½ cup corn oil or vegetable oil
¼ cup of water
1 teaspoon salt
1 can 14oz. Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 onion, minced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1 lemon extract (juice)
1 egg, beaten
2 cups chicken stock (broth)
½ cup sweet peas
¼ cup grated cheese
1 cup margarine
4 tbsp soy sauce
Salt and pepper to taste
For Pie Crust:
2 cups flour
½ cup corn oil or vegetable oil
¼ cup of water
1 teaspoon salt
Chicken Pastel Cooking Instruction
1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.
2. In a skillet, melt margarine and brown chicken, set aside.
3. Saute onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages and grated cheese. Continue cooking for 10 minutes. Salt to taste.
4. Transfer to a baking dish.
5. Pre-heat oven to 450 degrees Fahrenheit.
6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
7. 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.
8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
9. Bake until golden brown (about 15 minutes).
Chicken Pastel Additional Information
Pastel de Pollo or Chicken Pastel is 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. This dish 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. And now Chicken Pastel is one of the most common dish being served in different occasions. Truly this dish is wonderful. Source: Chicken Pastel
Source Recipe: Here