Make the Ilocano favorite and encase it in golden, buttery pastry!
Igado Pastel
Make the Ilocano favorite and encase it in golden, buttery pastry!
Ingredients
Igado Pastel
- 2 1/2 cups all-purpose flour
- 1/4 Cup sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon baking powder
- 1 Cup unsalted butter cold and cubed
- 2 pieces Egg yolks only
- 4 to 6 tablespoons water ice-cold
- egg wash
Instructions
- Make the crust: Combine flour, sugar, salt, and baking powder in a medium bowl; stir well to mix. Add butter and toss until coated. Using your hands, pinch and squeeze butter pieces into dry ingredients until mixture resembles coarse sand and no large pieces of butter remain. Add egg yolks and mix until dough comes together. Sprinkle 4 tablespoons cold water over dough; stir with a fork. If mixture appears dry, add remaining water, 1 teaspoon at a time. Do this until dough holds together easily. Turn dough out onto a lightly floured surface and form into a ball. Wrap dough in plastic wrap and chill for 1 hour. Â
- Make the igado: Melt butter in a pan. Sauté garlic, onions, carrots, and pork. Add flour and tomato paste; cook for a few seconds. Add chicken stock and stir until smooth. Add chicken liver, potato, and bell peppers; cook until sauce is thick, about 6 minutes. Season with soy sauce, salt, and pepper. Mix in pork liver. Cook for 1 minute and cool. Â
- Preheat oven to 350°F. Divide dough into 12 pieces and roll out into rounds. Line 6 well-greased individual tart pans with pie dough. Prick the bottoms with a fork.
- Fill each tart pan with igado and cover with remaining portions of dough. Crimp dough to seal edges and score tops to allow steam to escape while baking. Brush tops with egg wash and bake for 45 minutes to 1 hour or until golden brown.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
