How to Make My Mom’s Filipino Pastel

When I was young, my mom would always prepare Filipino dishes whether it be for lunch, dinner or desert. One of the dishes she would make, that is unique to the Luzon region in the Philippines, is the famous pastel.

Pastel, similar to chicken pot pie, combines aspects of American, Spanish and Asian Cuisine. It’s a dish that is made to be shared and served to many people, as is this pastel recipe. 

Pastel

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 10 minutesServings:6 servings

Ingredients

• 1-1 ½ pound chicken tenders cut into bite size pieces 1 – 1 ¼ inch
• 2 teaspoon butter
• 1 teaspoon olive oil
• 1 diced onion
• 3/4 pound baby carrots cut into 1 inch pieces
• 1 can mushrooms
• 2 small potatoes cut into 1-2 inch pieces
• 5 to 7 pieces sweet pickles
• 1 teaspoon sweet pickle juice
• 1 teaspoon ketchup
• 1 teaspoon evaporated milk or cream
• Salt and pepper to taste
• 2 cans Vienna sausages cut into thirds
• 2 bouillon cubes
• 1 cup water

Instructions

1. 
   

   Melt olive oil and butter in a saucepan.

2. 
   

   Dice the onions, cut the chicken, potatoes, carrots and vienna sausage.

3. 
   

   Add the onions to the sauce pan with the melted butter and oil.

4. 
   

   Add the chicken tenders to the sauce with the onions. Cook the chicken until it has been fully cooked.

5. 
   

   Add the chicken, bouillon cubes, and vegetables to a pot.

6. 
   

   Add the mushrooms, ketchup and pickles to the pot.

7. 
   

   Add the Vienna sausage to the mix.

8. 
   

   Cover pot and boil for 40 minutes. After 40 minutes, uncover the pot and prepare for plating.

9. 
   

   Plate your dish with prepared rice and enjoy.

Like this recipe? Read these other similar articles below: 

Chicken Adobo

Kamayan 

Unconventional filipino food

• Chicken
• Curry
• Dinner
• Dorm Lyfe
• Rice