Chicken Pie (Pastelon De Pollo)

Recipe Ingredients

		Pastry---
3 cups	187g / 6.6oz	Flour
1 1/2 teaspoons	7.5ml	Salt
1 cup	198g / 7oz	Vegetable shortening --
		Chilled
1/2 cup	118ml	Milk - chilled
		Filling---
1 tablespoon	15ml	Vegetable oil
1 oz	28g	Salt pork - washed and
		Diced
2 oz	56g	Lean cured ham - diced
1		Onion - peeled and chopped
1		Green pepper - seeded
3		Sweet chile peppers --
		Seeded
2		Garlic - peeled
1 teaspoon	5ml	Oregano - crushed
2 lbs	908g / 32oz	Chicken - cut up
3 1/2 teaspoons	17ml	Salt
2 teaspoons	10ml	Water
1		Can
		Juice
8		Dried prunes - pitted and
		Chopped
1/4 cup	40g / 1.4oz	Seeded raisins
1/2 cup	118ml	Tomato sauce
8		Olives - pimiento stuffed
1 teaspoon	5ml	-- capers
1		Can
		Pimientos - chopped in
		Green peas

Recipe Instructions

I love Puerto Rican Food!... It's usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes that can be simplified to taste. I always add mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods).

I prefer to also add a pinch of red chili powder just to make it interesting (not a traditional ingredient in Puerto Rican food).

PASTRY:

Sift together flour and salt Add shortening and cut into flour with a dough blender or two knives Add milk and stir just enough to mix ingredients into a dough.

Place dough on a lightly-floured board and divide in half.

Set aside one half and roll out other half, with a lightly floured rolling pin into a circle large nough to cover a 9-10 inch pie plate. Do not stretch dough. Prick bottom and sides with a fork.

Prepare other half in the same way and set aside for top covering.

FILLING:

In a skillet, brown rapidly salt pork and cured ham in oil. Reduce heat to low and saute onion, peppers, garlic and oregano until tender.

Wash chicken pieces, add with salt and water. Mix over moderate heat about 3 minutes.

Add pimientos, prunes, raisins, tomato sauce, olives, and capers and bring rapidly to a boil. Reduce heat to low, cover and cook for 30 minutes.

Add ingredients included in D, mix and remove from heat.

Remove chicken pieces. Separate meat from bones and discard bones. Mince the meat and add to skillet.

Spoon filling into pie plate.

Cover top with other half of dough, being careful not to stretch it.

Prick in several places with a fork. Fasten edges of dough by pressing together firmly with a fork dipped in milk. Brush top lightly with milk.

Bake in preheated oven (350 degrees F) about 45 minutes or until golden brown.

Recipe By: Puerto Rican Cookery

Source:
Marcel Kerval of Cafe de France, St. Louis, MO

Rating

Average rating:

7 (1 votes)

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