Name: Pastel de Pollo
Yield: 5-7
Cuisine: Filipino
Ingredients: 1.43 lb (650 g) Chicken, cut into 1” x 1” (2.5 x 2.5 cm) cubes; 1 cup (250 g) Shallots, chopped; 6 tbsp (90 ml) Oil; 1¼ cup (310 g) Potatoes, cut into ½” x ½ ” cubes; 1¼ cup (310 g) Carrots, cut into ½” x ½ ” cubes; 1 pouch (50 g) Mama Sita's Caldereta Mix, dissolved in ½ cup (60 ml) water; ½ cup (80 g) Cheese, grated; 1½ cup (150 g) Mushrooms, quartered (optional); 1 cup (250 ml) Cream (optional); Pie crust; 2¾ cups (675 g) Flour, sifted; ½ cup (125 g) Shortening; ½ cup (125 ml) Water, ice cold; 1 pc (15 g) Eggyolk, beaten; A pinch Salt

Instructions

In a pan, heat 4 tbsp cooking oil. Fry potatoes and carrots.
In another pan, sauté shallots in the remaining oil. Add the chicken and stir until the edges turn brown.
Add Mama Sita’s Caldereta Mix dissolved in water and cook until the chicken is tender.
Add the potatoes, carrots, mushrooms and cheese. Stir over low fire until the cheese has melted. Turn off the heat and stir in the cream.

Making the crust:

Combine all dry ingredients. Add shortening and cut in using a fork or a pastry blender.
Combine until the mixture resembles coarse crumbs. Using enough water to hold the dough together to form a ball.
Cover with plastic and chill for 30 minutes before rolling.
Gather half of the dough into a ball and roll out to the shape of the oven proof baking dish (Pyrex®). Reserve the remaining dough for the top crust.

Assembly:

Pour the chicken mixture onto the ovenproof dish. Cover with the pie crust.
Top with the remaining dough crust and prick the middle part with a fork. Brush with egg yolk.
Bake at 350ºF for 15 minutes or until golden brown.