Pastel, Por Favor!

Chicken Pastel is a Filipino version of the humble chicken pot pie. As recipes vary , a common denominator of the Filipino variety is the inclusion of chorizo de bilbao in the mix as well as the use of chicken red meat. I prefer to blend both varieties.

Ingredients:

for the PASTEL:

• 500 grams chicken breasts fillets,cut into cubes 
• 2 pcs chorizo de bilbao ( perhaps the best brand to buy is El Rey. If you can't find any or don't want to commit to a big can, a regular sized can of Purefoods chorizo works just as well)
• 1 c vienna sausage (the light blue Libby's vienna sausage has the right texture and flavor)
• 1 pc carrot, cut into cubes
• 1 pc potato , cut into cubes
• 1 c button mushrooms
• 1/2 c black pitted olives, sliced
• 2 tbsp soy
• 3 tbsp lemon or lime juice
• 1/2 tsp each salt and pepper 
• 1/4 c butter
• 1 c broth
• 2 tbsp flour for thickening
• 2 hard cooked eggs, sliced

for the PASTRY CRUST:

• 2 c all purpose flour
• 1/2 tsp salt
• 1/4 c butter
• 1/3 c cooking oil 
• 3 tbsp water
• non stick cooking paper

Procedure:

Chicken Pastel:

marinated chicken breast cubes

1. marinate chicken in soy and lemon juice for about 20 minutes
2. saute chicken cubes in butter, while seasoning the chicken with salt and pepper
3. add chorizo and Vienna sausage slices followed by the carrots, potatoes, mushrooms and olives
4. stir everything up to incorporate the butter, the pour broth
5. cook til potatoes and carrots are done
6. thicken with flour dissolved in a little water
7. transfer to an oven proof dish and top with the egg slices

I cut the carrots smaller just so kids
get to eat more of it Ü

saute everything in butter, add a little olive oil
to prevent the butter from burning

arrange everything in an ovenproof dish

Crust:

sift the dry ingredients

1. sift flour and salt
2. combine butter and oil
3. cut in with a pastry blender, sprinkling water as you form dough into a ball
4. put between two sheets of non stick cooking paper and roll to a 1/4 inch thickness or sightly thinner
5. take out dough from paper and arrange on top of dish according to how you want it
6. baked chicken pastel at 400 F for about 40 minutes or until your crust is golden brown

it's a bit tricky :p

prick in some whole with a fork to release
some steam

one side was left neat and the other wasn't
so we could have more of the crust to eat Ü

There really is nothing wrong with taking out the carrots or potatoes or substituting or adding other sausages in the mix. You can even do away with the crust, and the filling will stıll be wonderful!! Whatever makes you happy :)

From Kitchen Wanderings, here's to a life full of flavor!