Often topped with a pie crust, chicken pastel is a truly satisfying dish that is served during fiestas in the Philippines.
It is a tasty combination of flavors that would please even someone with a very picky palate.
I tried cooking it myself during my son's birthday last April and a friend approached me asking if I could share the recipe with her.
Of course, I gave her a copy and she said that it became an instant favorite among her kids.
If you are looking for a special chicken recipe, this is something that you should try.
Ingredients:

• 1 young chicken
• 1 Spanish sausage (Chorizo de Bilbao)
• 1 can Vienna sausage
• 1 can drained peas
• 1 lemon
• 3 tbsp soy sauce
• 2 hard-boiled eggs
• 6 tbsp butter
• 5 cups cold water
• pie crust
• salt and pepper (to taste)

Cooking Instructions:

• Dress and debone the young chicken.
  Slice into small pieces and place in a bowl.
  Squeeze the lemon into the chicken and add the soy sauce.
  Let stand for 15 minutes.
  
• Place the chicken with marinade in a saucepan with water, salt and pepper.
  Simmer until the chicken is tender and most of the liquid has evaporated.
  
• Slice the hard-boiled eggs, Vienna sausage and chorizo.
  Fry cooked chicken and chorizo in butter until color turns brown.
  Remove from the pan and place in a Pyrex serving dish with the remaining sauce.
  
• Arrange the sliced Vienna sausage, peas and eggs on top of the chicken and let cool.
  
• Cover top with pie crust.
  Press edges.
  Bake in moderate oven until brown.
  Serve hot.