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Chicken Pastel

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Ingredients

6 Servings

For the Filling

  • 2 pounds boneless, skinless chicken thigh meat, cut into 1/2-inch cubes
  • juice of 1 lemon
  • 2 tablespoons soy sauce
  • 1 tablespoon canola oil
  • 5 ounces (2 pieces) Chorizo de bilbao, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 1 onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 2 tablespoons flour
  • 2 cups water
  • salt and pepper to taste
  • 1 large carrot, peeled and cut into 1/2-inch cubes
  • 1 cup frozen green peas, thawed
  • 1 can (7 ounces) button mushrooms, drained and sliced thinly
  • 1 can (5 ounces) vienna sausages, cut into 1/2-inch rounds
  • 1/2 cup evaporated milk

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 stick butter, very cold
  • 1/4 cup vegetable shortening. chilled
  • 3 to 4 tablespoons ice water

For the Egg Wash

  • 1 egg
  • 1 tablespoon water

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Chicken Pastel

  • Medium

Directions

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