Recipe - Chicken Pie (Pastelon De Pollo)

PASTRY
3 cup Flour
1 One half teaspoon Salt
1 cup Vegetable shortening
Chilled
One half cup Milk chilled
FILLING
1 tablespoon Vegetable oil
1 ounce Salt pork washed and
Diced
2 ounce Lean cured ham minced
1 Onion peeled and chopped
1 Green pepper seeded
3 Sweet chile peppers
Seeded
2 Cloves garlic peeled
1 teaspoon Oregano crushed
2 pound Chicken cut up
3 One half teaspoon Salt
2 teaspoon Water
1 4 ounce can
Juice
8 Dried prunes pitted and
Chopped
One fourth cup Seeded raisins
One half cup Tomato sauce
8 Olives pimiento stuffed
1 teaspoon capers
1 8 ounce can
Pimientos chopped in
Green peas

I love Puerto Rican Food!... It's 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 lightlyfloured 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 910 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 nakamurt@UCSU.COLORADO.EDU

Recipe By : Puerto Rican Cookery ISBN 0882894110

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip