Yeah, that's how scared I was! I really needed to see a demo!
Sabi nga sa TCP 101 (Trainer Certification Program: Adult Learning Principles and Methodologies), "Adults Learn By Doing"
Yan naman! (That’s it!)
I like desserts, no doubt about it. But I loooove main courses more!
So my first baking project was to cook Chicken Pastel, with a pie crust on top.
This is a showcase dish in parties, from where I am. An all time family favorite.
It is usually cooked as is, just the chicken pastel but for more awesomeness; it is covered with a pie crust. Just like the photo here! So with the crust included, then maybe you won't have to look for your cup of rice!
uyyy... low carb daw!?
The first chicken pastel that I made last March was a success but the photo does not give any justice to it.
Thank you to Mr. Ron Merlin of The Merlin Menu for the enlightenment and tips - that the food can still look pretty even with your simple camera...and the amazing light box!
I craved for chicken pastel once again this month and I am happier that I cooked it using my new white ceramic pot! (Pa-gourmet effect ever!?) Thanks to hubby for this fabulous gift, among the other gifts hihihi! Mmmwwwwaaaaaahh!!!
While others cook pastel with Ox tongue (Lengua), I prefer to use chicken as I am chicken person. Cooking an ox tongue dish for me is another scary cooking event because it’s really delicate! So maybe the Ox tongue pastel would just have to wait for.. for.. forever? HA!
The original recipe, that served as my guide came from www.pinoyrecipe.net. Thank you!
On the photos, I used what was left in the freezer, the pantry and what I could grab from my "suking tindahan" (neighborhood store), and some simple twists:
About half a kilo Chicken breast cut into chunks
juice of 1 lemon (can use about 4 to 6 pieces of calamansi juice)
about 2 tbsps Butter
1 medium onion minced
about 3 cloves of garlic minced
1 can of mushroom, cut in quarters
1 small can of vienna sausage (this was from my suking tindahan!)
grated cheese (quick melt) about 3/4 of the block
about 1 cup Chicken Broth
Cream of Mushroom
about half a cup of fresh milk
For the Pie Crust:
2 to 3 cups of flour
about 5 tbsps of softened butter
about 1/4 cup of water
1 teaspoon of salt
1 teaspoon of sugar (I like my crust with a little sweetness)
egg wash for brushing the crust (for the glazing effect)
The Way for the Pastel/Casserole :
Marinate the chicken breast in lemon juice and soy sauce for an hour.
After marinating, melt the butter and sauté the onions and garlic, add the mushrooms and sausage and the chicken, then add the broth, potatoes and carrots and simmer for about 10 minutes.
Then add the cream of mushroom, the grated cheese and milk, salt and pepper to taste, and then cook for another 10 minutes.
After cooking, transfer the casserole to a baking dish and set aside.
Preheat your oven to 450F or 232C
It's dough time!!!
The Way for the Pie Crust:
Mix altogether the dry ingredients: the flour, salt, sugar. Then add the butter and water. Mix into a ball, knead a little, and then roll flat the dough on a clean, floured, flat surface.
The dough can become really sticky so just put a little flour every time the dough sticks on your fingers or onto the surface. (Thanks to the pinoy cooking shows and to my Mommy Tess – I have seen her done this while I was a kid!)
I am quite OC when rolling the dough so I cover it with cling wrap :P
When the pastry crust is ready, transport it carefully by your loving hands onto the chicken pastel and cover it. Seal the sides and cut any excess dough with a knife.
Using your fork, punch holes on the pastry to let out steam. You can also use your fork to "design" the crust. Just like the empanada hehehe!
Bake it for about 15 to 20 minutes or until golden brown.
On the photo below, the crust was like saying to me, "smile before you open!" And so I did.