Chicken Pastel

Ingredients:
Pastry:
1 1/2 cups all-purpose flour
1/4 tsp iodized fine salt
3/4 cup butter
4 tbsp ice water

Filling:
1 kg chicken breast, deboned and cut into chunks
8 cloves garlic, crushed
1 pc large onion, sliced
1 pc chorizo de bilbao, sliced
1 pc medium carrot, cut into chunks
1 can (198 g) button mushrooms, drained and sliced
1 can (70 g) vienna sausage, sliced
1/4 cup pitted green olives, sliced
2 pouches (200 g) Filipino style tomato sauce
2 tbsp mompo (optional)
3 tbsp flour
1/4 cup evaporated milk
1/3 cup grated cheese
1 pc egg yolk, mixed with 1 tbsp melted butter


Directions:
1. Preheat oven to 400F.
2. Pastry: Combine flour and salt. Cut in 1/2 cup of butter until mixture resembles coarse meal. Add water gradually until mixture holds its shape. Form into a ball. Chill for 30 minutes.
3. Marinate chicken in 2 tsp calamansi juice, 1 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Set aside. Saute garlic and onion in remaining butter. Add chicken and chorizo. Cook until chicken is slightly brown. Add carrot, mushrooms, olives, 1/4 cup water, and sausage.
4. Season with salt and pepper to taste. Simmer for 10 minutes.
5. Add tomato sauce and mompo. Simmer for 10 minutes.
6. Combine milk and flour. Add to the mixture. Simmer while stirring until thick. Add cheese. Transfer to a 13" x 9" pan. Set aside.
7. Roll out pastry into a rectangle shape (1" bigger than the pan). Place over chicken mixture, crimping the edges to seal. Brush with egg yolk mixture. Bake for 30 minutes or until crusts turns golden brown.

Makes 18 servings.
It is rich in Vitamin A - for good eyesight.
Try using stencils for a more creative pastry shell design.


Source: Del Monte Kitchenomics