Chicken Pastel

Chicken Pastel


  • 350 grams chicken breast fillet
  • 3 tablespoons soy sauce
  • 1 piece lemon juice
  • 2 cups water
  • salt and pepper
  • 1/2 cup butter
  • 2 pieces chorizo de bilbao sliced
  • 1 can Vienna sausage
  • 1 cup chicken stock
  • 1/2 cup green olives
  • 1 piece carrot cubed
  • 1/2 cup button mushrooms
  • 2 tablespoons MAYA All-Purpose Flour
  • 2 pieces hard-boiled egg sliced


  • 1 ½ MAYA All-Purpose Flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1/4 cup cold water
  • egg wash


  1. Marinate chicken in soy sauce and lemon juice. Marinate for 15 minutes. Place chicken in a saucepan with water, salt and pepper. Simmer until tender and almost all the water has evaporated. Set aside.
  2. Melt butter in a skillet. Brown chicken pieces. Add chorizo, and sausage. Pour in the broth then cover and cook for a few minutes. Add in the olives, carrots, potatoes and mushrooms. Simmer until vegetables are cooked. Thicken with flour. Transfer mixture to a baking dish and garnish with sliced eggs. Set aside.
  3. Preheat oven to 400⁰F. In a bowl, combine flour and salt then cut in the shortening until mixture resembles coarse crumbs. Add water a tablespoon at a time until dough separates from the side of the bowl. Form this into a ball. Roll out dough to fit the dish containing the chicken mixture. Transfer dough over the dish. Cut off any excess dough the flute edges to seal. Brush with egg wash then bake in the preheated oven until golden brown.

Recipe Notes

Yield: 3-4 servings

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