Whew!...finally..well as what I have written down on my not so previous post, I had a very relaxing (not!!) weekend over at my parents' house. So for this Monday, I finally found the energy to make this long standing recipe of chicken pastel (woot! woot!**)
For this dish I used:
1/2 kilo of thigh fillets (chopped into bite size pcs)
2 small onions
3 cloves garlic
salt
pepper
about a tbsp of butter
2 pcs medium sized carrots chopped into bite size pcs
2 pcs medium sized potatoes chopped into bite size pcs
a can of mushrooms
milk
cream
flour
For the pastry
about 1/2 cup of flour
about 2 tbsps of shortenning
about 1/4 cup of water
Preheat over to 180 C
All things needed out of the fridge, openned, drained and chopped.
Heat your pan. Melt the butter. Add garlic and onions until former is browned a little and the latter transparent.
Add in your chicken fillets. Let cook through.
Add your mushrooms
Add the carrots and potatoes
Season with salt and pepper
You can add a chicken boullion cube to enhance flavor
Pour about a cup of water. Simmer for 20 minutes, covered.
When fillets are firm yet tender, add in your milk, cream and a little bit of flour to thicken the paste.
Simmer for a few more minutes then take out of the heat. Transfer into your ramekin.
For the pastry:
First combine the flour and your shortenning. After both ingredients are incorporated to resemble course crumbs, add your water a little bit at a time until your dough is formed. Roll it into a flat pastry enough to cover the lid (which in the picture was not enough..i should have rolled it further flat).
Smear the top with butter.
Pop into the oven for about 15-20 minutes or until the pastry has cooked through.
Serve piping hot.
Enjoy!
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