CHICKEN PASTEL RECIPE | Panlasang Pinoy

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken saves time and cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, while powdered milk is budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen mixed vegetables

Sweet potatoes offer more nutrients, while frozen veggies can reduce costs.

Sauté onions and garlic in butter until fragrant, about 2-3 minutes.

Add diced chicken and cook until browned, about 5-7 minutes.

Stir in carrots, potatoes, and bell peppers; cook for 3-4 minutes.

Pour in chicken broth and add bay leaves; simmer until vegetables are tender, about 10 minutes.

Mix in green peas and milk; season with salt and black pepper to taste.

Remove from heat and let the filling cool slightly.

Preheat the oven to 375°F (190°C).

Roll out pastry dough and line a pie dish, leaving some overhang.

Fill the pastry with the chicken mixture, spreading evenly.

Cover with another layer of pastry and seal the edges; cut slits for steam.

Brush the top with beaten egg for a golden finish.

Bake for 30-35 minutes or until the crust is golden brown.

Let cool for a few minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens