Chicken Pastel Recipe
Try our Chicken Pastel Recipe and let us know what you think. Enjoy!
- 1 kg chicken
- 1 pc chorizo de bilbao chopped
- 1 big onion finely chopped
- ½ cup butter
- 1 pc carrot small cubes
- 2 pcs potatoes medium size cubes
- 1 small can sausage cubes
- 8 to 10 pcs olives optional
- ½ kg chicken giblets and liver
- 1 cup evaporated milk
- ¼ cup flour
- 1 tbsp salt
- 1 tbsp vetsin MSG
- ½ tsp ground pepper
- 2 cups chicken broth
- 4 cloves garlic crushed
- 4 cups all-purpose-flour sift 3 times
- 1 cup shortening or margarine
- 2 tsp salt
- 1 tbsp sugar
- 1 cup water
Brown garlic in butter. Add onion, chicken (cut into small serving pieces), giblets, liver, and chorizo. Stir for 2 minutes, add ½ of broth.
Cover and simmer for 10 minutes.
Add remaining ingredients. Stir in remaining chicken broth. Lastly, add milk and thicken sauce with dissolved flour.
When chicken is almost done, transfer to baking dish. garnish top with hard- boiled egg (cut into half). Cover with pie crust. Bake at 350 ° F for 20 minutes or until crust turns golden brown.
Add salt and sugar to flour. Cut in shortening using two knives. Gradually add water.
Mix with hand but do not knead. When well blended, roll out on floured board.
Fit on top of prepared pastel. Brush with beaten egg yolk or milk.