Chicken Pastel


March 18, 2017

  • Prep: 30 mins
  • Cook: 40 mins
  • 30 mins

    40 mins

    1 hr 10 mins


1/3 cup unsalted butter

½ cup white onion, minced

1 tablespoon garlic, minced

1 kilogram chicken thigh fillet, cut into 1x1 inch pieces

¾ cup chorizo de bilbao, cut diagonally

¼ cup white wine

1 teaspoon salt

¼ teaspoon white pepper ground

1 cup chicken stock

1 cup potato, diced 1x1 inch

1 cup carrots, diced 1x1 inch

1 cup baby portabello mushrooms, diced 1x1 inch

½ cup baby corn

2 cups cooking cream

1 cup queso de bola, grated

2 pieces red bell pepper

3 sheets puff pastry sheets


Melt the butter over medium heat and add the onions and garlic, sauté for 3-5 minutes.

Add the chorizo and sauté for 2 more minutes. Add the chicken pieces, mushrooms, salt and pepper.

Add the white wine and reduce for 3 minutes over high heat. Pour in the stock and add the potatoes and carrots, simmer for 20 minutes.

Add the cream, red peppers, baby corn, simmer for an additional 5 minutes. Stir in the cheese and turn off the heat.

Preheat the oven to 180C.

Pour the pastel mixture into an oven-safe dish. Cover with puff pastry and bake until crisp and lightly browned for 10-12 minutes.


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