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; ½ cup margarine; 1 teaspoon salt; 2 teaspoons sugar; water; butter; all-purpose flour; 3 chicken breast; 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 tomato; ½ red bell pepper; 1 cup muscat wine; 2 bay leaf; salt; black pepper; 4 egg; 1 teaspoon panela; 2 egg; 1 teaspoon white vinegar; Stand mixer; Pie dish

User Reviews

4

2 reviews

Good

Prep Time
45 mins
Cook Time
1 hr 15 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

Report

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

Share:

I Made This!

Be the first!

Print

291 people printed this

Save this

1 person saved this

Ingredients

Servings

For the dough

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

For the chicken stew

3 chicken breast 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 tomato peeled, seeded and finely diced, large
½ red bell pepper , diced
1 cup muscat wine sweet
2 bay leaf
salt
black pepper

For the top of the filling

4 egg sliced, hard-boiled

For brushing

1 teaspoon panela
2 egg yolk
1 teaspoon white vinegar

Equipment

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

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

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.