>> cook // filipino recipes >> chicken pastel

This one is a hearty favourite of mine. Some parts of this recipe was gleaned from
"Let's Cook with Nora, a treasury of Filipino, Chinese, and European dishes compiled
and kitchen-tested by Nora V Daza." I modified some procedures and ingredients
for my palate. I am not sure of the origins of this particular dish, but it is
very close to a North American chicken pot pie. Enjoy!

ingredients [makes 2 pies]

about 1.5 kg of chicken dark meat
2 tbsp medium soy sauce
2 tbsp dark soy sauce
juice of 1.5 lemons
1 cup of cold water
1 cup of chicken broth
2 tsp sea salt
1 tsp white pepper
1 tsp black pepper
0.25 cup of margarine
2 pieces of chorizo sausage, sliced
2 cups of vienna sausage, sliced
1 piece of garlic sausage, sliced [same size as chorizo]
3 carrots, cut into cubes
3 medium sweet potatoes, cut into cubes
2 cups of button mushrooms, sliced
2 hard boiled eggs, sliced
2 tenderflake pie crusts

chicken pastel chicken pastel chicken pastel


chicken pastel


>> prep carrots, sweet potatoes, and mushrooms
>> debone, deskin, and devein chicken
>> marinate chicken in soy sauces and lemon juice
>> let stand for 30 minutes
>> place chicken in a saucepan with water, salt, and pepper
>> let simmer until water has evaporated
>> add margarine
>> add chorizo sausage, vienna sausage, and garlic sausage
>> let cook for appx 5 minutes
>> add carrots, sweet potatoes, and mushrooms
>> let cook until potatoes and carrots are tender
>> reduce sauce, if necessary, and set aside
>> transfer mixture to pyrex dishes
>> reintroduce sauce to mixture, if desired, for moisture
>> garnish with slices of hard boiled eggs
>> cover pyrex dishes with pie crusts
>> bake at 400 degrees F until crust is golden brown
>> total prepping and cooking time is about 2 hours

chicken pastel chicken pastel chicken pastel


>> serve hot!
>> serves approximately 6 hungry people
>> great as a standalone dish or with a garden salad
>> fairly bulky and filling

home | contact info | lean back