Chicken Pastel
Instructions
1. Marinade the chicken in lemon and soy sauce mixture for a minimum of 10 minutes
2. In a pot, place 3 cups of water and bring to a boil
3. Add the salt and pepper then put-in the chicken
4. Let the chicken cook until liquid completely evaporates. Set aside
5. On the same pan, apply heat and place the butter
6. Put-in the tenderized chicken and fry until the color turns golden brown
7. Add the Chorizo (or Chinese sausage) and beef franks (or Vienna sausage, hotdogs) and simmer for 5 minutes
8. Pour the chicken stock and bring to a boil
9. Put-in the carrots, potatoes, mushrooms, and green olives. Mix and simmer for 5 minutes
10. Thicken the sauce by adding flour and butter mixture (please see procedures below on how to make this)
11. Put the chicken in an oven-safe container and cover the top with dough (The dough will eventually be the pie crust after baking.)
12. Place in the oven and bake in 400 degrees Fahrenheit for 40 minutes
How to make the flour and butter mixture:
1. Heat a small pan and put-in 3 tbsp of butter
2. Add the flour and mix well
3. Pour to 1 cup of water and mix thoroughly
How to make the Pie Crust:
1. In a large container, combine the following: 3 cups flour, cup butter, tsp salt, and 3 tsp water
2. Mix the combined ingredients thoroughly (this will become the dough)
3. Knead the dough. Make sure that everything is properly distributed
4. Flatten the dough by using a rolling pin
5. Fit the dough on top of the container and trim according to the container size
6. Using a fork, shape the edge of the dough by pressing
7. Cover the edges with aluminum foil to prevent over cooking
8. Bake in 400 degrees Fahrenheit for 40 minutes
