Thursday, June 6, 2013

CHICKEN PASTEL

CHICKEN PASTEL








~INGREDIENTS

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, clip in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 mug evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste
Pie Crust
2 cups flour
1/2 mug corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water






~METHODS



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.Saut onion, bell pepper an mushrooms then add chicken broth. Simmer for 15
minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk.

4.Continue cooking for 10 minutes. Salt to taste.

5.Transfer to a baking plate.

6.Pre-heat oven to 450 degrees Fahrenheit.

7.On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

8.On a flat surface, roll flat the pastry and lid the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

9.Punch little holes on the pastry to let out steam during baking then brush with
beaten egg.

10.Bake until golden beige (about 15 minutes).






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