Chicken Pastel Filipino Recipe!!!
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!
Ingredients:
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
Directions:
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.
Final Steps:
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.
Serve while it’s hot.
Share and Enjoy!!!
- 1 whole pc. 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 laurel
- 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.
- 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.
- Serve while it’s hot.
- Share and Enjoy!!!
