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Chicken Pastel Recipe (Filipino Recipe)


1 whole chicken (1 ½ kg) cut in pieces
1 can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 cup mushrooms, cut in half
1 green bell pepper, sliced in strips
½ cup sweet peas
1 onion, minced
¼ cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
½ cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust
2 cups flour
½ cup corn oil or vegetable oil
1 teaspoon salt
¼ cup cup of water

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).


cookeaze said...

This looks so delicious. Makes me want to go shopping for chicken right now

jaruwan said...

I like your blog and link it on my blog...

UrbanIdeas said...

YUM! I will certainly try this one. I think I will substitute the vienna sausages for linguica which is a Portuguese sausage similar to the filipino Longanisa. Have you ever tried this way? I will let you know how it comes out.

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