Pastel

The savoury one: a creamy chicken pie under a pastry lid, and not the sweet Camiguin bun.

Chicken, Egg. Not vegetarian — contains chicken, chicken stock, chorizo, which is pork.

Ingredients

• 800 g chicken thigh, in 3 cm pieces
• 200 g button mushrooms, halved
• 150 g chorizo de Bilbao, sliced
• 2 carrots, in thick coins
• 200 g peas
• 1 onion and 6 garlic cloves, chopped
• 400 ml chicken stock
• 250 ml evaporated milk
• 40 g butter
• 40 g plain flour
• 320 g puff pastry
• 1 egg, beaten

Method

1. THIS IS THE SAVOURY PASTEL. There is a sweet bun of the same name from Camiguin, also on this site, and the two have nothing in common beyond the word.
2. Brown the chicken in half the butter and lift it out. Fry the chorizo, then the onion, garlic and mushrooms.
3. Stir in the flour and the rest of the butter and cook 2 minutes, then add the stock gradually, stirring, to a smooth sauce.
4. Return the chicken, add the carrots, and simmer 20 minutes.
5. POUR THE EVAPORATED MILK IN OFF THE HEAT and stir it through. Boiled, it catches and turns grainy, and it is there for richness rather than cooking.
6. Stir in the peas, season, and tip into a pie dish. COOL IT COMPLETELY before the pastry goes on -- a warm filling melts the butter out of puff pastry and it bakes flat.
7. Lid it, seal the edge, cut a steam hole and brush with egg.
8. Bake at 200C for 25 to 30 minutes until the pastry is deep gold and risen.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes