How to cook chicken pastel
Chicken Pastel Ingredients:
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A 1 1 / 2 pound chicken, cut into pieces
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One can (14 ounces) Vienna sausage, sliced
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3 potatoes, diced
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1 carrot, diced
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1 up mushrooms, cut in half
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1 green pepper, cut into strips
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1 / 2 cup sweet peas
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1 onion, chopped
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1 / 4 cup of grated cheese
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1 cup of margarine
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2 cups chicken stock (broth)
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4 tablespoons of soy sauce
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1 lemon extract (juice)
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1 egg, beaten
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Salt and pepper to taste
Pie Crust
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2 cups flour
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1 / 2 cup corn oil or vegetable oil
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1 teaspoon salt
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1 / 4 cup water
Chicken Pastel cooking instructions:
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In a bowl, marinate chicken lemon juice and soy sauce for an hour.
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In a skillet melt the margarine and brown chicken, set aside.
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© saute onion, bell pepper an mushrooms then add chicken broth. Cook over low heat for 15 minutes then add the potatoes, carrots, peas, sausage and grated cheese. Continue cooking for 10 minutes. Salt to taste.
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Transfer to a baking dish.
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Preheat oven to 450 degrees Fahrenheit.
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In a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
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On a flat surface, roll the dough flat and cover the chicken pastel mixture and seal edges by pressing on the edges. Remove excess paste.
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Small punch holes on the pastry to let out steam during baking then brush with beaten egg.
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Bake until golden brown (about 15 minutes).
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