Recipe: Chicken Pastel by Panlasang Pinoy (pinoy taste)

Chicken Pastel is the Filipino version of the Chicken Pot Pie. This recipe is rich and full or wonderful flavors.
2 lbs boneless chicken breast, cubed
2 pieces Chorizo (or Chinese sausage)
2 pieces Beef franks (or Vienna sausage, hotdogs)
1 regular sized carrots, cubed
1 regular sized potato, cubed
2 tbsp flour
1 cup chicken stock
6 to 10 pieces green olives
3 tbsp soy sauce
1 pc lemon (or 5 pieces calamansi)
1 cup white mushroom sliced (or button mushrooms)
1 cup butter
1 tsp salt
1 tsp pepper
3 cups water

Cooking Procedure
Marinade the chicken in lemon and soy sauce mixture for a minimum of 10 minutes
In a pot, place 3 cups of water and bring to a boil
Add the salt and pepper then put-in the chicken
Let the chicken cook until liquid completely evaporates. Set aside
On the same pan, apply heat and place the butter
Put-in the tenderized chicken and fry until the color turns golden brown
Add the Chorizo (or Chinese sausage) and beef franks (or Vienna sausage, hotdogs) and simmer for 5 minutes
Pour the chicken stock and bring to a boil
Put-in the carrots, potatoes, mushrooms, and green olives. Mix and simmer for 5 minutes
Thicken the sauce by adding flour and butter mixture (please see procedures below on how to make this)
Put the chicken in an oven-safe container and cover the top with dough (The dough will eventually be the pie crust after baking.)
Place in the oven and bake in 400 degrees Fahrenheit for 40 minutes
How to make the flour and butter mixture:
Heat a small pan and put-in 3 tbsp of butter
Add the flour and mix well
Pour ½ to 1 cup of water and mix thoroughly

How to make the Pie Crust:
In a large container, combine the following: 3 cups flour, ½ cup butter, ¼ tsp salt, and 3 tsp water
Mix the combined ingredients thoroughly (this will become the dough)
Knead the dough. Make sure that everything is properly distributed
Flatten the dough by using a rolling pin
Fit the dough on top of the container and trim according to the container size
Using a fork, shape the edge of the dough by pressing
Cover the edges with aluminum foil to prevent over cooking
Bake in 400 degrees Fahrenheit for 40 minutes

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