Chicken Pastel is a creamy and tasty Filipino dish and is serve during special occasions like birthday parties and fiestas. The dish usually consists of diced chicken meat, mushrooms, peas, sausages and carrots in a rich, creamy sauce.
As influenced by Spain’s pastel de pollo, the chicken filling is encased in a flaky pie crust and baked until golden. It’s common practice by Filipinos to serve this pot pie sans the crust but paired with rice instead. Either way, it’s a satisfying meal and mouth-watering dish.
This is my version of Filipino Style Chicken Pastel Recipe! Enjoy!
1 whole medium size chicken, cut into serving pieces
½ cup potatoes, cubed
1 cup vienna sausage, sliced
1 pc. chorizo de bilbao, sliced
2 pcs. hard-boiled eggs, sliced
4 cups red pepper, cut into strips
1 tsp. soy sauce
½ cup green piece
1 tbsp. calamansi juice
3 tbsp. cooking oil
1 tbsp. garlic, minced
2 tbsp. onion, chops
1 pc. bay leaf
4 cups water chestnuts
1 cup water
1-1/2 tsp. salt
4 tsp. pepper
In a big bowl, marinate chicken in soy sauce, calamansi juice, salt and pepper.
In a pan over medium heat, heat oil then sauté the garlic and onions.
Add the chicken and cook until slightly brown.
Add the chorizo de bilbao, bay leaf and the marinade. Stir occasionally.
Add water, potatoes and carrots then simmer until chicken is tender.
Add water chestnut, vienna sausage, mushroom, green piece and red pepper.
Cook until vegetables are tender.
For the White Sauce:
Make white sauce with 2 tbsp butter into pyrex dish.
Place sliced eggs attractively on top of meat mixture.
Cover with crust and brush top with beaten egg yolk.
Make slits on top to let out steam.
Bake in preheated oven at 350 °F for 30 minutes or until crust is golden brown.
Morcon, a meat roll stuffed with sausage, veggies, and egg, is a popular Filipino dish usually served on special occasions and holidays like Christmas, New Year’s Eve, Birthdays and Fiestas. But if you wish to cook it everyday then you can have it as much as you like but just be careful with the calories.
Morcon isa tasty meat roll stuffed with the other ingredients such as carrots, cheese, hard-boiled eggs, pickles and etc. makes this an irresistible treat. Although the preparation of this dish may be time consuming, morcon are really very simple to make and the whole process is so easy. This is my version of Beef Morcon, I hope you like it.
2 pounds beef Flank or skirt steak works best
2 pcs. hotdogs or sausage, sliced into strips
12 slices bacon
1 pc. medium carrot, peeled and cut into strips
4 pcs. hard boiled eggs, peeled and cut lengthwise into halves
4 ounces cheddar cheese, sliced lengthwise into strips
4 pcs. gherkins sweet pickles, sliced lengthwise into strips
½ cup flour
1 pc. kalamansi (lemon)
½ cup soy sauce or more depending to your taste
¼ – ½ cup cooking oil
¼ tsp. pepper or pepper to taste
For the Sauce:
½ cup liver spread
1-2 cups reserved marinade (from the marinated beef)
1 pc. onion, peeled and chopped
1 cup tomato sauce
2 cups water or beef broth (optional)
2 cloves garlic, peeled, minced
1 pc. bay leaf
¼ tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Cut the beef round morcon-style “wide beef slices” Using kitchen tools.
Arrange each beef slice between two heavy duty plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner.
Repeat with remaining beef slices.
Trim sides of meat to shape it as close to a rectangle.
Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes.
Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels.
Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade.
Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.
Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon.
Gently gather end of beef upwards and roll neatly into a log, enclosing filling.
Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.
Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels.
Discard oil from skillet but leave at least 1 tbsp.
Add garlic and onions and cook until limp.
Add the reserved marinade mixture and bring to a boil.
Add tomato sauce and beef broth.
Add bay leaf, salt and pepper to taste. Bring to a boil.
Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.
Remove beef rolls from pan and set aside for about 3 to 5 minutes.
Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.
Add liver spread into sauce and stir until dissolved.
Continue to cook for about 6-10 minutes or until sauce is thickened.