Chicken Pie (Pastelon De Pollo)

Chicken Pie (Pastelon De Pollo) Ingredients

PASTRY---	1 ts Oregano -- crushed
3 c Flour	2 lb Chicken -- cut up
1 1/2 ts Salt	3 1/2 ts Salt
1 c Vegetable shortening --	2 ts Water
Chilled	1 4 oz can
1/2 c Milk -- chilled	Juice
FILLING---	8 Dried prunes -- pitted and
1 tb Vegetable oil	Chopped
1 oz Salt pork -- washed and	1/4 c Seeded raisins
Diced	1/2 c Tomato sauce
2 oz Lean cured ham -- diced	8 Olives -- pimiento stuffed
1 Onion -- peeled and chopped	1 ts -- capers
1 Green pepper -- seeded	1 8 oz can
3 Sweet chile peppers --	Pimientos -- chopped in
Seeded	Green peas
2 Cloves garlic -- peeled

Instructions for Chicken Pie (Pastelon De Pollo)

I love Puerto Rican Food!... Its 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 fillling 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 ove (350 degrees F) about 45 minutes or until golden brown. Tammie K Nakamura Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0 From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Caper	Chicken	Flour	Garlic
Ham	Milk	Olive	Onion
Oregano	Pork	Prune	Raisins
Salt	Shortening	Tomato	Vegetable oil

Poultry Breads Muffins Chicken Garlic Onion Oregano Peas Raisin Tomato Ham Milk

for flavor and categorization

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