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Chicken Pastel

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    Source: philippinesfoodrecipes.blogspot.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 kilo chicken, cut in pieces One can (14 ounces) sliced Vienna sausage

    2. 3 diced potatoes

    3. 1 diced carrot

    4. 1 up mushrooms, cut in half

    5. 1 sliced in strips green bell pepper

    6. 1/2 cup sweet peas

    7. 1 minced onion

    8. 1/4 cup grated cheese

    9. 1 cup margarine

    10. 2 cups chicken stock (broth)

    11. 1/2 cup evaporated milk

    12. 4 tablespoons soy sauce

    13. 1 lemon extract (juice)

    14. 1 egg, beaten Salt and pepper to taste

    Instructions Jump to Ingredients ↑

    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. . 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.

    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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