Name: Fancy Up Your Reunions With This Chicken Pastel Pie Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Asian, Spanish
Ingredients: 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 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

Heat oil in a pot over medium heat. Add garlic and onions. Sauté until fragrant.
Add chicken and chorizo in the pot. Sauté for one minute.
Next, add carrots and potatoes. Sauté for another minute.
Add the dissolved Knorr Ginataang Gulay Mix along with peas, oregano, and spinach, if using. Simmer until thick. While waiting for the sauce to thicken, preheat the oven to 190C.
Lower the heat and add in the cream. Whisk while adding to avoid curdling.
Transfer chicken pastel mixture into a baking dish. Brush the edges of the baking dish with egg and place the puff pastry on top. Seal the edges using a fork.
Brush the top of the puff pastry with the remaining egg.
Bake the chicken pastel pie in the preheated oven for 20 minutes or until the puff pastry is golden brown. Serve warm and enjoy!