Chicken Pastel
Chicken Pastel
Ingredients
For the Crust
- 3 cups all-purpose flour, chilled
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces butter, very cold, cut into cubes
- 1 egg, beaten
- 1 tablespoon distilled white vinegar
- 4 tablespoons ice-cold water
For the Filling
- 2 pounds chicken thigh meat, boneless & skinless, cut into 1/2-inch cubes
- 1 lemon juice, from 1 lemon
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 2 pieces Chorizo de Bilbao, cut into 1/2-inch cubes
- 2 tablespoons butter
- 1 onion, chopped
- 1 clove garlic, minced
- 2 cups water
- as needed salt, to taste
- as needed pepper, to taste
- 2 large carrots, cut into 1/2-inch cubes
- 1 cup frozen green peas, thawed
- 1 can (5 ounces) button mushrooms, drained and sliced thinly
- 1 can (5 ounces) Vienna sausages, cut into 1/2-inch rounds
- 1/2 cup evaporated milk
For Assembly
- 1 egg
- 1 tablespoon water
Instructions
- 1
In a bowl, combine 3 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Whisk together.
⏱️ 2 min
- 2
Add 8 ounces of very cold, cubed butter to the flour mixture.
⏱️ 1 min
- 3
Using your hands, pinch the butter into the flour until the mixture resembles coarse cornmeal.
⏱️ 5 min
- 4
Add 1 beaten egg, 1 tablespoon distilled white vinegar, and 4 tablespoons of ice-cold water to the mixture.
⏱️ 1 min
- 5
Work the ingredients together with your hands until a dough forms. Gather the dough into a ball.
⏱️ 3 min
- 6
Wrap the dough ball in plastic film and refrigerate for 2 hours.
- 7
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.
⏱️ 15 min
- 8
Drain the marinated chicken, reserving the liquid marinade.
⏱️ 1 min
- 9
Heat 1 tablespoon of oil in a pan.
⏱️ 1 min
- 10
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.
⏱️ 2 min
- 11
Add the drained chicken to the pan with the chorizo. Cook for about 3 to 5 minutes or until lightly browned.
⏱️ 5 min
- 12
Remove the cooked chicken and chorizo from the pan and set aside. Wipe down the pan as needed.
⏱️ 2 min
- 13
Add 2 tablespoons of butter to the same pan.
⏱️ 1 min
- 14
Add 1 chopped onion and 1 minced garlic clove to the pan. Cook until the onion is translucent.
⏱️ 5 min
- 15
Pour 2 cups of water and the reserved marinade liquid into the pan.
⏱️ 1 min
- 16
Whisk vigorously to prevent lumps and bring the mixture to a boil until it thickens.
⏱️ 5 min
- 17
Return the cooked chicken and chorizo to the pan.
⏱️ 1 min
- 18
Season with salt and pepper to taste.
⏱️ 1 min
- 19
Lower the heat and cover the pan. Simmer for 15 to 20 minutes.
⏱️ 20 min
- 20
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.
⏱️ 3 min
- 21
Pour in 1/2 cup evaporated milk.
⏱️ 1 min
- 22
Stir all ingredients well and cook for about 3 to 5 minutes.
⏱️ 5 min
- 23
Transfer the prepared filling mixture into an oven-safe baking dish.
⏱️ 2 min
- 24
Remove the chilled dough from the refrigerator. Place it between two sheets of parchment paper.
⏱️ 1 min
- 25
Using a rolling pin, gently flatten the dough into 1/8-inch thickness.
⏱️ 5 min
- 26
Carefully place the rolled crust on top of the baking pan filled with the chicken pastel mixture.
⏱️ 2 min
- 27
Trim any excess dough edges if necessary.
⏱️ 1 min
- 28
Seal the edges of the crust by pinching with fingers or by using a fork.
⏱️ 2 min
- 29
Cut 1-inch vents on the top of the crust to allow steam to escape during baking.
⏱️ 1 min
- 30
Lightly brush the top of the crust with an egg wash (made from 1 egg beaten with 1 tablespoon of water).
⏱️ 1 min
- 31
Bake in a preheated 400°F (200°C) oven for about 20-30 minutes, or until the crust is golden brown and flaky.
⏱️ 30 min•🌡️ 400
- 32
Allow the Chicken Pastel to stand for 5 minutes before cutting into serving portions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Pastel
For the Crust
- 3 cups all-purpose flour, chilled
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces butter, very cold, cut into cubes
- 1 egg, beaten
- 1 tablespoon distilled white vinegar
- 4 tablespoons ice-cold water
For the Filling
- 2 pounds chicken thigh meat, boneless & skinless, cut into 1/2-inch cubes
- 1 lemon juice, from 1 lemon
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 2 pieces Chorizo de Bilbao, cut into 1/2-inch cubes
- 2 tablespoons butter
- 1 onion, chopped
- 1 clove garlic, minced
- 2 cups water
- as needed salt, to taste
- as needed pepper, to taste
- 2 large carrots, cut into 1/2-inch cubes
- 1 cup frozen green peas, thawed
- 1 can (5 ounces) button mushrooms, drained and sliced thinly
- 1 can (5 ounces) Vienna sausages, cut into 1/2-inch rounds
- 1/2 cup evaporated milk
For Assembly
- 1 egg
- 1 tablespoon water
Instructions
- 1
In a bowl, combine 3 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon salt. Whisk together.
⏱️ 2 min - 2
Add 8 ounces of very cold, cubed butter to the flour mixture.
⏱️ 1 min - 3
Using your hands, pinch the butter into the flour until the mixture resembles coarse cornmeal.
⏱️ 5 min - 4
Add 1 beaten egg, 1 tablespoon distilled white vinegar, and 4 tablespoons of ice-cold water to the mixture.
⏱️ 1 min - 5
Work the ingredients together with your hands until a dough forms. Gather the dough into a ball.
⏱️ 3 min - 6
Wrap the dough ball in plastic film and refrigerate for 2 hours.
- 7
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.
⏱️ 15 min - 8
Drain the marinated chicken, reserving the liquid marinade.
⏱️ 1 min - 9
Heat 1 tablespoon of oil in a pan.
⏱️ 1 min - 10
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.
⏱️ 2 min - 11
Add the drained chicken to the pan with the chorizo. Cook for about 3 to 5 minutes or until lightly browned.
⏱️ 5 min - 12
Remove the cooked chicken and chorizo from the pan and set aside. Wipe down the pan as needed.
⏱️ 2 min - 13
Add 2 tablespoons of butter to the same pan.
⏱️ 1 min - 14
Add 1 chopped onion and 1 minced garlic clove to the pan. Cook until the onion is translucent.
⏱️ 5 min - 15
Pour 2 cups of water and the reserved marinade liquid into the pan.
⏱️ 1 min - 16
Whisk vigorously to prevent lumps and bring the mixture to a boil until it thickens.
⏱️ 5 min - 17
Return the cooked chicken and chorizo to the pan.
⏱️ 1 min - 18
Season with salt and pepper to taste.
⏱️ 1 min - 19
Lower the heat and cover the pan. Simmer for 15 to 20 minutes.
⏱️ 20 min - 20
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.
⏱️ 3 min - 21
Pour in 1/2 cup evaporated milk.
⏱️ 1 min - 22
Stir all ingredients well and cook for about 3 to 5 minutes.
⏱️ 5 min - 23
Transfer the prepared filling mixture into an oven-safe baking dish.
⏱️ 2 min - 24
Remove the chilled dough from the refrigerator. Place it between two sheets of parchment paper.
⏱️ 1 min - 25
Using a rolling pin, gently flatten the dough into 1/8-inch thickness.
⏱️ 5 min - 26
Carefully place the rolled crust on top of the baking pan filled with the chicken pastel mixture.
⏱️ 2 min - 27
Trim any excess dough edges if necessary.
⏱️ 1 min - 28
Seal the edges of the crust by pinching with fingers or by using a fork.
⏱️ 2 min - 29
Cut 1-inch vents on the top of the crust to allow steam to escape during baking.
⏱️ 1 min - 30
Lightly brush the top of the crust with an egg wash (made from 1 egg beaten with 1 tablespoon of water).
⏱️ 1 min - 31
Bake in a preheated 400°F (200°C) oven for about 20-30 minutes, or until the crust is golden brown and flaky.
⏱️ 30 min•🌡️ 400 - 32
Allow the Chicken Pastel to stand for 5 minutes before cutting into serving portions.
⏱️ 5 min