Let's bake Chicken Pastel With Crust, another one of the SARAPlicious Recipes for the Holidays.

It was Christmas month last year when we published our Creamy Chicken Pastel Recipe ([ Ссылка ]), the no-bake version. The ingredients for both recipes are the same except for the chicken. In our no-bake version, we used chicken parts, but for our baked version, it was diced chicken breast. The crust was homemade too, which is easy to make.

Here are more SARAPlicious chicken recipes for you:
Pininyahang Manok - [ Ссылка ]
Chicken Afritada - [ Ссылка ]
Chicken Adobo in Atsuete - [ Ссылка ]
Chicken in BBQ Sauce - [ Ссылка ]

Try our recipe of Chicken Pastel With Crust and you will love it!

Ingredients:
* For the crust - 2 cups all-purpose flour, 3/4 cup vegetable shortening, 1 tsp salt, ice water
* For the chicken pastel - 500g chicken breast, 1 pc chorizo or Chinese sausage, 1 can of Vienna sausage (130g), 1 can of mushroom stems & pieces (115g), 1 can of green peas (70g), 1 pack all-purpose cream, 4 garlic cloves, 1 small white onion, 1 tsp seasoning granule, 1/4 tsp ground black pepper, 1 medium potato, 1 medium carrot, 1 medium red/green bell pepper, Parmesan cheese, butter, egg wash

Procedure:
1. Prepare the dough for the crust. Chill in the refrigerator for at least 30 minutes or until ready to use.
2. Cook the chicken pastel.
3. Take the dough and flatten it. Set it aside.
4. Place the cooked chicken pastel in a baking dish. Sprinkle Parmesan cheese on top.
5. Cover with the dough. Press to seal and cover the baking dish.
6. Pierce with a fork at the center to release steam, so it will not puff in the oven.
7. Bake in a preheated oven at 180C for 30 minutes. Broil to have a brown top.
8. Let it cool, Serve and Enjoy!

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