.::Chicken Pastel (Chicken Pie)::.

8 Servings

INGREDIENTS:

2-pound chicken, cut into serving pieces 3 tablespoons soy sauce
juice of 1 lemon 1 cup margarine
¼ cup finely minced onion 1 cup mushrooms, sliced in half
1 pepperoni, sliced into pieces 1/8-inch thick 2 cups chicken broth
1 tablespoon white wine 1 diced carrot
1 ½ cups diced potatoes 1 14-oz. can Vienna sausage, strained and diced
¾ cup green olives ½ cup sweet peas
¼ cup grated Parmesan cheese salt and pepper to taste
1 beaten egg

PASTRY CRUSTS:

2 cups flour 1 teaspoon salt
½ cup vegetable or corn oil ¼ cup cold water

Marinate chicken in soy sauce and lemon for about 1 hour. Heat margarine in a large skillet. Brown
chicken pieces. Remove the chicken and set aside. In the same skillet, saute onion, mushrooms and
pepperoni. Add the chicken, broth and wine. Simmer over low heat until chicken is tender. Add carrots,
potatoes, Vienna sausage, olives, sweet peas and grated cheese. Cook for 10 minutes longer. Season
with salt and pepper. Transfer the whole mixture to a greased pie plate; reserve whatever is left over to
eat separately.

PASTRY CRUST: Preheat oven to 450 F. Combine flour and salt in a bowl. Make a well in the center and
add the oil and cold water. Stir and mix lightly into a ball. On a flat surface, roll out the pastry and shape it.
Cover the mixture in the pie plate with it, pressing the edges to seal the top. Prick the pastry with a fork to
let off steam. Brush the outside of the pastry with a beaten egg and bake for 15 minutes or until golden
brown. Serve hot