I don't usually make a crust and just serve chicken pastel right away straight from the pan during normal days but during special occasions a crust is a must.
Chicken Pastel is a Filipino style chicken and vegetable dish in thick creamy sauce. Thsi dish is influenced by Spain’s pastel de pollo, the chicken filling is encased in a flaky pie crust and baked until golden
1/2 kilo chicken breast, cubed
3 potatoes, diced
1 medium sized carrot, diced
1 small can button mushroom, cut into quarters
1/2 cup sweet peas
1/2 cup red and green bellpepper diced
1 onion, minced
1 can vienna sausage, diced
1 can water chestnuts, cut into half
1/4 cup or more grated cheese
4 tbsps butter
salt and pepper to taste
1 cup flour
1/4cup butter or margarine
1/2 tsp salt
1 tsp sugar
1/4 cup warm water
Marinate chicken breast in little soy sauce and calamansi juice overnight.
Heat pan with butter and brown chicken. Add onions and bellpepper saute for about a minute. Add potatoes, carrots, chestnuts and chicken broth. Simmer for about 10 minutes. Then ass the sweet peas, sausages, grated cheese and milk. Simmer for 5 minutes. Salt and pepper to taste. Transfer to a baking dish.
Preheat over to 400 degrees Fahrenheit.
For pastel crust:
Combined salt and sugar to sifted flour. Cut in margarine using to knives until it id incorporated in the flour. Add water gradually while kneading it. Roll in a flour surface and fit on top pf the baking sih. Punch small holes using a fork and brush with beaten eggyolk.
Bake until golden brown.