Chicken Pastel Recipe

Chicken Pastel

by Chef Boy Logro

Spread the warmth of your love to your friends and family and let then have a slice of your savoury Chicken Pastel (Chicken Pot Pie). Look forward to Christmas day in good spirits with these recipes that you can definitely try at home.

 

• 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. 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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