Chicken Pastel

For the crust: Combine fl our and salt in a bowl. Cut in the butter until you form coarse crumbs. Add water gradually and gently mix to form a dough. Lightly knead into a ball.

Wrap dough in plastic and chill for 30 minutes before rolling out.

For the filling: Heat oil in a saucepan then sauté onions and garlic. Add chicken and cook until half-done.

 

Add chorizo, carrots, and potatoes. Pour in tomato sauce and simmer until vegetables are half-cooked. Season with bouillon cube, salt, and pepper.

 

Add water chestnuts, mushrooms, and peas. Simmer for a few minutes. Stir in cheese. Remove from heat.

Pour chicken mixture into a deep baking dish.

Thaw dough then roll out to a size that will fit over the baking dish. Cover and pinch the edges to seal. Prick dough with a fork to allow steam to escape during baking.

Brush dough with eggwash (beat 1 egg with 1 tablespoon milk) and bake in a preheated 375°F oven until golden brown.

 

TIP: Eggwash, a mixture of beaten egg and milk or egg and water, is used to brush over pastry or bread dough before baking to create a golden brown crust with a lovely sheen. Make sure to brush it evenly to have a uniform browned surface.