Kamil Perry
Chicken pastel is a Filipino dish that is a variation of the Spanish pastel de pollo, or chicken pot pie. It is a creamy chicken stew that is traditionally cooked in a casserole, covered with a pie crust, and then baked. This recipe is easier because you don't need to make the pie crust. The chicken is typically marinated in lime and soy sauce, and then combined with vegetables and a creamy sauce. The vegetables typically include potatoes, carrots, and bell peppers, and the creamy sauce is made with all-purpose cream and grated cheese. The dish is usually served with steamed rice or used as a filling for baked pastries.
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What You'll Learn
Marinating the chicken
Firstly, gather your chicken pieces. Bone-in chicken pieces are traditional and add a rich flavour to the stew, but you can also use boneless chicken if you prefer. Cut the chicken into pieces if needed, and place them in a large bowl.
Next, add your chosen seasonings to the bowl. A common combination is calamansi juice, fish sauce, and white pepper powder. You can also add lime and soy sauce to the mix. If you don't have calamansi, you can use lime or calamansi juice as a substitute. Use around 3 medium-sized calamansi or the equivalent amount of lime juice. You can also add salt and pepper to taste.
Once you have added your seasonings, mix everything well. Use your hands or a spoon to ensure that all the chicken pieces are coated evenly. After mixing, let the chicken marinate for at least 30 minutes. This will give the meat time to absorb the flavours and become tender.
After the chicken has marinated, you can proceed to the next steps of the recipe, such as frying the potatoes and carrots, and then sautéing the chicken until it is browned.
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Preparing the vegetables
It is important to note that the vegetables should be pan-fried to help them retain their firmness and seal in their flavour before being added to the stew. This also helps to avoid the cream from curdling later in the cooking process. By following these steps, you will have perfectly prepared vegetables ready to be added to your chicken pastel with cheese!
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Making the sauce
Now, add the marinated chicken and sauté until the chicken is browned on all sides. Pour in chicken broth and bring to a boil. Add fish sauce and simmer for about 5 minutes or until the vegetables are half-cooked. Add sweet peas, green olives, and grated cheese. Mix well.
Dissolve cornstarch in evaporated milk and pour the mixture into the pan. Stir well until the sauce thickens. Add salt and pepper to taste. Continue cooking until the vegetables are done, which should take about 2 minutes. Do not overcook.
Taste the sauce and adjust the seasoning with salt if necessary. If the cream is at room temperature before adding it to the stew, it will help avoid curdling. You can also just bring it to a gentle simmer instead of a boil.
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Adding the cheese
Chicken pastel is a creamy and savoury dish that is perfect for a hearty and filling meal. The addition of cheese takes this dish to the next level, adding a mild saltiness and enhancing the overall flavour. There are a few ways to add cheese to your chicken pastel, and the type of cheese you use can also vary depending on your preference.
One way to add cheese to your chicken pastel is to sprinkle grated cheese on top of the dish before serving. This method is simple and allows you to control the amount of cheese added according to your taste. Grated cheese can also be added during the cooking process, stirred into the sauce until melted and smooth. This creates a creamy and indulgent dish that is sure to be a crowd-pleaser.
Another option is to use cream cheese, which is stirred into the sauce along with lime juice. This creates a rich and tangy flavour profile that complements the other ingredients in the chicken pastel. The cream cheese should be mixed well until fully incorporated into the sauce, creating a smooth and creamy consistency.
When choosing the type of cheese for your chicken pastel, grated cheese such as quickmelt cheese or cheddar cheese is a popular option. These cheeses melt easily and add a nice creamy texture to the dish. You can also use cream cheese as mentioned earlier, which will result in a slightly thicker and richer sauce.
No matter which method or type of cheese you choose, the addition of cheese to your chicken pastel will elevate the dish and make it even more delicious. Play around with different options and find the combination that suits your taste buds the best!
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Baking the pastry
Once you have prepared your chicken pastel filling, you can begin to bake the pastry. First, gather your ingredients for the pastry dough: flour, butter, salt, and cold water. You will also need an egg and some water for the egg wash.
In a bowl, combine the flour, butter, and salt. Gradually pour in the cold water and mix the ingredients together. Gather the dough and mould it into a ball. On a flat surface, use a rolling pin to flatten the dough. You can then fit the dough on top of your chicken pastel filling in a pie dish or skillet, trimming the dough if necessary.
Brush the dough with an egg wash made from beaten egg and water. Cut some slits on top of the pastry to allow steam to escape during baking. Bake at 200ºC/400ºF for 30-40 minutes, or until the crust is golden brown.
If you prefer a crunchier pastry, you can deep-fry your chicken pastel. This method is typical of Brazilian pastel fritode frango, a type of fried pastry with chicken.
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