Pastel de Pollo

Name: Pastel de Pollo
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 8 people
Ingredients: 1 lb flour; 2 tablespoons baking powder; 2 egg yolks; ½ cup margarine or butter; 1 teaspoon fine salt; 2 teaspoons sugar; cold water; Butter and flour for the pie dish; 3 chicken breasts; 1½ tablespoons butter; 2 tablespoons vegetable oil; 2 teaspoons Worcestershire sauce; 1 onion; 2 cloves garlic; 10 black olives; 3 tablespoons raisins; 2 tablespoons capers; 3 large tomatoes; ½ red bell pepper; 1 cup sweet muscat wine; 2 bay leaves; salt; pepper; 4 hard-boiled eggs; 1 teaspoon panela; 2 egg yolks; 1 teaspoon white vinegar; Stand mixer; Pie dish; pastry brush

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Prep Time
45 mins
Cook Time
1 hr 45 mins
Resting Time
30 mins
Total Time
2 hrs
Servings
8 people
Calories
597 kcal
Course
Main Course
Cuisine
South American, Venezuelan

Pastel de Pollo

Kai Wu

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Pastel de pollo is a chicken pie, a great classic of Venezuelan cuisine, and representative of the cuisine of Caracas.

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Ingredients

Servings

For the dough

1 lb flour , sifted
2 tablespoons baking powder
2 egg yolks
½ cup margarine or butter , at room temperature
1 teaspoon fine salt
2 teaspoons sugar
cold water
Butter and flour for the pie dish

For the chicken stew

3 chicken breasts (or 6 thighs), very finely shredded
1½ tablespoons butter
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 onion , diced
2 cloves garlic , crushed
10 black olives , pitted and cut in half lengthwise
3 tablespoons raisins
2 tablespoons capers
3 large tomatoes , peeled, seeded and finely diced
½ red bell pepper , diced
1 cup sweet muscat wine
2 bay leaves
salt
pepper

For the top of the filling

4 hard-boiled eggs , sliced

For brushing

1 teaspoon panela
2 egg yolks
1 teaspoon white vinegar

Equipment

Stand mixer
Pie dish (10-11 inches / 26-28 cm in diameter)
pastry brush

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Instructions

Stew

In a Dutch oven, heat the butter and oil over medium-low heat.
Fry the onion for a few minutes then add the tomatoes, and continue to fry for another 2 minutes, stirring constantly.
Add the rest of the ingredients to the sauce, season with salt and pepper, and mix well.
Cover, and cook for 30 minutes over medium-low heat.
At the end of cooking, increase the heat to reduce the sauce completely, if necessary.
Remove the bay leaves and let cool.

Dough

In the bowl of a stand mixer, using the beater blade, mix the flour and baking powder, add the egg yolks, salt, sugar, and butter or margarine. Add the cold water very gradually, and mix until you obtain a smooth and consistent but soft dough.
Cover the dough and let it rest for 20 minutes.

Assembly and cooking

Preheat the oven to 350 F (180°C).
On a floured work surface, divide the dough into 2 equal pieces and roll into balls..
Grease and flour a pie dish that’s 10-11 inches (26-28 cm) in diameter.
Roll out the first dough ball and line the pie dish.
Place the cooled chicken stew into the pie dish, and sprinkle the entire surface with sliced hard-boiled eggs.
Roll out the second piece of dough, and lay it out on top. Trim away any excess, or fold the edges under the first layer.
Using a knife, make some decorations on top of the pie.
Using a fork or toothpick, poke a few holes all over the surface of the dough to let air out while baking.
In a bowl, combine the panela, white vinegar and egg yolks and beat them for a few seconds.
Using a pastry brush, brush the entire surface of the chicken pie with this mixture.
Bake for about 40 minutes, or until the pastry is golden.