Chicken Pastel


3 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, sliced
2 boneless chicken breast, diced 3/4"
Vienna sausage, I small can, sliced 1/2"
1 cup frozen sweet peas
1 cup chicken broth
1 teaspoon salt
2 tablespoons fish sauce
1 teaspoon freshly ground pepper
1 carrot, diced
1 stalk celery
1 tablespoon cornstarch, diluted in 2 tablespoons water
Pastry, made earlier


Heat a pan on high and add the olive oil.  Brown the garlic and add the onion and cook until onion is transparent.

Add the chicken and cook until no longer pink.  Season with salt and freshly ground pepper. 


Add the Vienna sausage, sweet peas, and chicken stock. Mix well and cook for a few minutes.


Pour mixture in a rectangular ceramic or glass baking pan and cover with the pastry leaving about 1 inch on the sides.  Brush the pastry with egg wash.  Using the tip of a fork, put holes on the crust for steam to escape when baking.


Bake in a 425 degrees F oven for 15-18 minutes or until golden brown.


Kitchen Tested September 13, 2007

*Mom's Pastel

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