Chicken Pastel

Chicken Pastel Recipe

This baked dish has great mix of textures and flavors from the varied vegetables, sweetness from the coconut milk, and the rich flavors of chicken and chorizo
  • 45 MINS

    Cooking Time

  • Medium


  • 25 MINS

    Prep Time

  • 4 People


  • 1 tbsp cooking oil
  • 1 tbsp onion, chopped
  • 1 tbsp garlic, chopped
  • 2 pcs chicken breast, diced
  • 2 pcs chorizo, diced
  • 1 (33 g) Knorr Complete Recipe Mix Ginataang Gulay, dissolved in 240 ml water
  • 1/2 pc carrot, diced
  • 1 pc potato, diced
  • 1/2 cup greenpeas
  • 1 tsp fresh oregano, chopped
  • Optional: 1 cup spinach
  • 1 cup all purpose cream
  • 1 pack store bought puff pastry, rolled into 1/2 inch thick sheet
  • 1 pc egg, beaten

  1. Let’s begin by getting a pot and making it nice and hot over medium heat. Pour some oil and throw in the onions and garlic.

  2. Add the chicken and chorizo next and sauté them for a minute.

  3. In goes the carrot & potato. Sauté and add the dissolved Knorr Complete Recipe Mix Ginataang Gulay.

  4. Add green peas and oregano. If adding spinach, you may add at this point. Allow to simmer until the sauce is thick.

  5. Gently add the chicken and simmer until cooked through.

  6. Reduce the heat then add cream. Stir well to avoid the mixture from curdling.

  7. Transfer the pastel to a baking dish. Don’t forget to brush the edges of the baking dish with egg then cover with the rolled puff pastry.

  8. Press, cut and seal the edges using a fork.

  9. Brush the top of the pastry with beaten egg and bake in a pre-heated 375F oven for 20 minutes or until the crust turns into golden brown. And that’s our dish!

  10. Mmmm, the smell of the pastel being baked in the oven just fills the entire room. You can tell that this dish is just awesome!

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