Chicken Pastel Recipe
by Chef Boy Logro
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
Instructions:
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).
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