Chicken Pastel
Chicken Pastel
1 young chicken
1 spanish sausage (chorizo de Bilbao)
1 can Vienna sausage
1 can drained peas
1 lemon or dayap
3 tbsps. soy sauce (toyo)
2 hard-boiled eggs
6 tbsps. better
5 cups cold water
salt and pepper
Procedure:
Dress and bone the chicken. Cut into small pieces and place in a bowl. Squeeze the lemon into the chicken and add the toyo.Let stand for 15 minutes. Put in a saucepan with water and salt and pepper to taste and simmer until the meat is tender and most of the liquid has evaporated. SLice the hard-boiled eggs, Vienna sausage and chorizo in butter until brown. Remove from pan and place in pastelera (or a pyrex serving dish) with the remaining sauce. Arrange the sliced eggs, peas and Vienna sausage on top of the chicken, then let cool. Cover the top wit pie crust. Press edges. Bake in moderate oven until brown. Serve hot.