This dish is usually served on special occasions like fiestas, parties and weddings. It is a special dish which is why I made it for my “Special Request to God” last week. *insert blush emoticon here!*
It’s like the Chicken Pot Pie or the Chicken àla King. I’ve never tasted authentic versions of those, closest I got was HK KFC’s Chicken àla King rice topping. It is an american food chain anyway! Hahaha! Mind you, it taste great but I’d rather have the mushroom rice instead!:-P
Chicken pastel has two versions (I think!), one is just cream and the other has tomato sauce/paste. Growing up, I’ve always known this to be a cream-based dish, only this week while researching for the ingredients have I known about the one with tomato. I guess it sounds logical — we also have Menudo, Caldereta, Afritada and Mechado which are all tomato based! It’s mainly because our cuisine has been influenced by the Spanish when they colonized us hundreds of years ago. Oh and because I read it on an online newspaper.:-)
Don’t be intimidated by the number of different ingredients! It just needs more preparation time but the way it is cooked is just like any other.
I started with dicing 1/2 of a big white onion and 3 cloves of garlic. Then I cubed the potatoes and carrots. Sliced the bell peppers into strips (fat trips), then sliced the mushrooms thinly. Back in the Philippines, I didn’t cook using fresh mushrooms. I would always cook with canned button mushrooms but after tasting the fresh ones in Delifrance’s pasta, I don’t use canned ones anymore. The fresh mushrooms have this wonderful smell and taste and I would highly suggest using them. 🙂 But of course, if it is unavailable, the canned ones would do just fine!
The sausages would also be sliced at this stage. However, since I left that outside the kitchen, I completely forgot about it! I think I’m getting old! 😦
I also skinned and filleted the chicken legs and thighs and cut them into cubes.
After preparing those, I started to heat my pan. When it was already hot, I added 1 teaspoon of oil and 2 tablespoons of butter.
When that was bubbly, I added the onions and sauteed that until translucent.
Next, I added the garlic.
Then I added the cubed chicken and when it had browned, I added 50ml of chicken broth and let it simmer for around 5 minutes.
Next, I added the potatoes, carrots and mushroom. If I had not forgotten the sausages, here is where I would put it and then sauteed all of that for around 3 minutes.
I mixed the half-of-a-can of Campbell’s Creamy Chicken Mushroom with 150ml of chicken broth then added that to the pan. Let it boil then simmer (on low heat) for around 15 minutes.
Start pre-heating your oven at 220C if you will be adding the puff pastry later.
At this stage, I wanted to have a thicker consistency so I got 2 Tbsp of the “sauce” and mixed that with 1 Tbsp of cornstarch in a bowl. Pour that into the pan.
I added 50ml of fresh milk and the bell peppers, gave it all a stir then brought that to a boil. I then added a dash of ground pepper and a dash of salt. Bring that to a boil again.
Turned off the heat and let it it cool for about 5 minutes.
I forgot to read the instructions at the back — it’s best to handle your puff pastry while it’s still a bit frozen (just a bit!!). When it has completely thawed, it would be sticky and harder to handle.
Cover your ramekin with the pricked puff pastry then brush all-over with the beaten egg.
Place that into the oven and take out when it is golden brown (around 20 minutes).
Since it was my first time to deal with puff pastry, I placed it in the middle rack for 15 minutes to achieve the golden brown sides and placed it at the top rack for 5 minutes for a darker top.
Serve while it’s hot! 🙂 The not so golden brown pastry taste like Roti Canai! 😀 My husband said that next time I do this, I should try having the puff pastry as the base as well! 🙂 Can’t blame him, it went really great with the puff pastry!!!
Prep Time: 15 minutes | Cooking Time: 35 minutes (without the pastry), 55 minutes (with pastry)
- 1 tsp oil
- 2 Tbsp butter
- 1/2 white onions, diced
- 3 cloves of garlic, diced
- 3 filleted chicken drumsticks and thighs, cubed
- 2 small potatoes, cubed
- 1/2 carrot, cubed (you could add more! 🙂 I just don’t like carrots very much)
- 4 fresh 1.5in (diameter) brown mushrooms or a small can of button mushrooms
- 1 can of Vienna sausage/any canned sausages (Sorry, I forgot this one!), cubed
- 1/3 red bell pepper, sliced into fat strips
- 1/3 green bell pepper, sliced into fat strips
- 200ml chicken broth
- 50ml fresh milk
- 1/2 can Campbell’s Creamy Chicken Mushroom
- 1 Tbsp cornstarch
- Dash of salt and pepper
- Puff pastry good enough to cover your ramekins/bakeware (optional)
- 1 egg, beaten (optional)
- Prepare everything that needs dicing and slicing.
- Heat your pan then add the 1 tsp oil and 2 Tbsp butter.
- Saute your onion until translucent then saute the garlic for about 2-3 minutes.
- Saute cubed chicken fillets for around 3 minutes.
- Add 50ml of chicken broth to the pan.
- Add carrots, potatoes, sausages and mushrooms and saute for a bit.
- *Optional: Pre-heat the oven at 220C.
- Mix 150ml of chicken broth wih 1/2 a can of Campbell’s Creamy Chicken Mushroom.
- Add that to the mix in the pan. Stir then bring to a boil, lower the heat for it to simmer for 15 minutes.
- Get 2 Tbsp of liquid from the pan and mix that with 1 Tbsp of cornstarch in a bowl.
- Pour the cornstarch mix into the pan.
- Add the 50ml milk and the bell peppers.
- Let it come to a boil, season with a dash of pepper and salt. Turn it off.
- *Optional: Beat 1 egg
- *Optional: Prick puff pastry
- *Optional: Get a ramekin, fill it with the Chicken Pastel and cover with the puff pastry.
- *Optional: Brush the puff pastry with egg
- *Optional: Place in the oven to bake for 20 minutes or until puff pastry is golden brown.
- Serve while it’s hot!
Makes 4 servings