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In a bowl, combine 3 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Whisk together.

Add 8 ounces of very cold, cubed butter to the flour mixture.

Using your hands, pinch the butter into the flour until the mixture resembles coarse cornmeal.

Add 1 beaten egg, 1 tablespoon distilled white vinegar, and 4 tablespoons of ice-cold water to the mixture.

Work the ingredients together with your hands until a dough forms. Gather the dough into a ball.

Wrap the dough ball in plastic film and refrigerate for 2 hours.

Marinate the 2 pounds of chicken thigh meat with lemon juice from 1 lemon and 2 tablespoons of soy sauce for about 10-15 minutes.

Drain the marinated chicken, reserving the liquid marinade.

Heat 1 tablespoon of oil in a pan.

Add the 2 pieces of Chorizo de Bilbao (cut into 1/2-inch cubes) to the pan. Cook for about 1 to 2 minutes or until lightly browned.

Add the drained chicken to the pan with the chorizo. Cook for about 3 to 5 minutes or until lightly browned.

Remove the cooked chicken and chorizo from the pan and set aside. Wipe down the pan as needed.

Add 2 tablespoons of butter to the same pan.

Add 1 chopped onion and 1 minced garlic clove to the pan. Cook until the onion is translucent.

Pour 2 cups of water and the reserved marinade liquid into the pan.

Whisk vigorously to prevent lumps and bring the mixture to a boil until it thickens.

Return the cooked chicken and chorizo to the pan.

Season with salt and pepper to taste.

Lower the heat and cover the pan. Simmer for 15 to 20 minutes.

Add the 2 large carrots (cut into 1/2-inch cubes), 1 cup thawed frozen green peas, 1 can (5 ounces) drained and thinly sliced button mushrooms, and 1 can (5 ounces) Vienna sausages cut into 1/2-inch rounds.

Pour in 1/2 cup evaporated milk.

Stir all ingredients well and cook for about 3 to 5 minutes.

Transfer the prepared filling mixture into an oven-safe baking dish.

Remove the chilled dough from the refrigerator. Place it between two sheets of parchment paper.

Using a rolling pin, gently flatten the dough into 1/8-inch thickness.

Carefully place the rolled crust on top of the baking pan filled with the chicken pastel mixture.

Trim any excess dough edges if necessary.

Seal the edges of the crust by pinching with fingers or by using a fork.

Cut 1-inch vents on the top of the crust to allow steam to escape during baking.

Lightly brush the top of the crust with an egg wash (made from 1 egg beaten with 1 tablespoon of water).

Bake in a preheated 400°F (200°C) oven for about 20-30 minutes, or until the crust is golden brown and flaky.

Allow the Chicken Pastel to stand for 5 minutes before cutting into serving portions.


In a bowl, combine 3 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Whisk together.

Add 8 ounces of very cold, cubed butter to the flour mixture.

Using your hands, pinch the butter into the flour until the mixture resembles coarse cornmeal.

Add 1 beaten egg, 1 tablespoon distilled white vinegar, and 4 tablespoons of ice-cold water to the mixture.

Work the ingredients together with your hands until a dough forms. Gather the dough into a ball.

Wrap the dough ball in plastic film and refrigerate for 2 hours.

Marinate the 2 pounds of chicken thigh meat with lemon juice from 1 lemon and 2 tablespoons of soy sauce for about 10-15 minutes.

Drain the marinated chicken, reserving the liquid marinade.

Heat 1 tablespoon of oil in a pan.

Add the 2 pieces of Chorizo de Bilbao (cut into 1/2-inch cubes) to the pan. Cook for about 1 to 2 minutes or until lightly browned.

Add the drained chicken to the pan with the chorizo. Cook for about 3 to 5 minutes or until lightly browned.

Remove the cooked chicken and chorizo from the pan and set aside. Wipe down the pan as needed.

Add 2 tablespoons of butter to the same pan.

Add 1 chopped onion and 1 minced garlic clove to the pan. Cook until the onion is translucent.

Pour 2 cups of water and the reserved marinade liquid into the pan.

Whisk vigorously to prevent lumps and bring the mixture to a boil until it thickens.

Return the cooked chicken and chorizo to the pan.

Season with salt and pepper to taste.

Lower the heat and cover the pan. Simmer for 15 to 20 minutes.

Add the 2 large carrots (cut into 1/2-inch cubes), 1 cup thawed frozen green peas, 1 can (5 ounces) drained and thinly sliced button mushrooms, and 1 can (5 ounces) Vienna sausages cut into 1/2-inch rounds.

Pour in 1/2 cup evaporated milk.

Stir all ingredients well and cook for about 3 to 5 minutes.

Transfer the prepared filling mixture into an oven-safe baking dish.

Remove the chilled dough from the refrigerator. Place it between two sheets of parchment paper.

Using a rolling pin, gently flatten the dough into 1/8-inch thickness.

Carefully place the rolled crust on top of the baking pan filled with the chicken pastel mixture.

Trim any excess dough edges if necessary.

Seal the edges of the crust by pinching with fingers or by using a fork.

Cut 1-inch vents on the top of the crust to allow steam to escape during baking.

Lightly brush the top of the crust with an egg wash (made from 1 egg beaten with 1 tablespoon of water).

Bake in a preheated 400°F (200°C) oven for about 20-30 minutes, or until the crust is golden brown and flaky.

Allow the Chicken Pastel to stand for 5 minutes before cutting into serving portions.
