Chicken Pastel

Description:
Delight your guests or your family with this dish once more with Spanish inlfuence. Usually, a Filipino family serves this during special occasions and fiestas. I guess the crust is just needed to surprise diners.


Ingredients:
1 Whole chicken (cut up) or chicken cutlets of your choice
1 chorizo de bilbao, chopped
1 onion, finely chopped
Minced garlic
1 can button whole mushrooms
1/2 c fresh butter
1 medium sized carrot cut into cubes
2 potatoes cut up into medium size cubes
1 small can sausage cut into cubes
8-10 pcs. olives (optional)
1/4 kilo chicken giblets-cut into bigger cubes
1/4 kilo liver cut into bigger cubes
1 c evaporated of fresh milk
1/4 c flour dissolved in enough chicken broth
salt and seasonings of your choice
1/2 tsp. ground pepper
2 c canned chicken broth
2 pcs. of hardboiled eggs
1 beaten egg.

Crust
4 c APF (sift 3x)
1 c shortening or margarine
2 tsp salt
1 tbsp sugar
1 c cold water



Directions:
-Brown garlic and onion in butter.
-Add chicken (cut into small serving pieces), giblets, liver, and chorizo. Stir for 2 minutes,
-Add 1/2 of the chicken broth. Cover and simmer for 10 mins.
-Add remaining ingredients and sttir in remaining chicken broth.
-Lastly, add milk and thicken sauce with dissolved flour.
-When chicken is almost done, transfer to baking (pyrex) dish. garnish top with sliced hard-boiled egg
-Cover with pie crust, trim edges...and prick (6x) top aroundwith fork
-Brush top with beaten egg yolk.
-Bake at 350 F for 20 minutes or until crust turns golden brown.

Crust:

-Add salt and sugar to flour.
-Cut in shortening using two knives.
-Gradually add water and mix with hand without kneading.
-When well blended, roll out on floured surface.