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Filipino Chicken Pastel

Name: Filipino Chicken Pastel
Yield: 1 serving
Ingredients: 1 chicken breast; 2 frankfurter sausages; 1 tbspn dark soy sauce; 50 gm cheese; 1 tspn lemon juice; 3 tbspn evaporated milk; 25 gm margarine; ¼ tspn salt (1); 50 gm onion (prepared weight); Pastry crust; ¼ green pepper (30 gm); 100 gm plain flour; 50 gm mushrooms; ¼ tspn salt (2); 200 ml chicken stock; 40 ml vegetable oil; 50 gm potato (prepared weight); 20 ml cold water; 25 gm carrot (prepared weight); 1 egg; 50 gm frozen peas

Philippines inspired filipino chicken pastel featuring chicken breast. A world classic for one.

20 min

Prep

23 min

Cook

Involved

Difficulty

Ingredients

Steps

Ingredients

Servings

1 chicken breast
2 frankfurter sausages
1 tbspn dark soy sauce
50 gm cheese
1 tspn lemon juice
3 tbspn evaporated milk
25 gm margarine
¼ tspn salt (1)
50 gm onion (prepared weight)
Pastry crust
¼ green pepper (30 gm)
100 gm plain flour
50 gm mushrooms
¼ tspn salt (2)
200 ml chicken stock
40 ml vegetable oil
50 gm potato (prepared weight)
20 ml cold water
25 gm carrot (prepared weight)
1 egg
50 gm frozen peas

Method

1
Preheat the oven to 230° C.
2
Cut the chicken into about 1 inch cubes.
3
In a small bowl, mix the chicken with the soy sauce and lemon juice and marinate for at least .
4
In a wok or frying pan, heat the butter and fry the chicken cubes (without the marinade), stirring, for , then drain on kitchen paper and set aside.
5
Very finely chop the onion.
6
Deseed the green pepper and chop into about 1 cm squares.
7
Chop the mushrooms into pieces about the same size as the chicken.
8
Peel the potato and cut into approx 1 cm cubes.
9
Peel the carrot and cut into approx 1 cm cubes.
10
Chop the frankfurters into approx 2 cm pieces.
11
Grate the cheese.
12
In a small bowl, beat the egg.