Chicken Pastel

Ingredients:
- 1 young chicken
- 1 Spanish sausage (Chorizo de Bilbao)
- 1 can Vienna sausage
- 1 can drained peas
- 1 lemon or dayap
- 3 tbsp soy sauce
- 2 hard- boiled eggs
- 6 tbsp butter
- 5 cups cold water
- Salt and pepper

Procedure:
- Dress and bone the chicken.
- Cut into small pieces and place in a bowl.
- Squeeze the lemon into the chicken and add the toyo.
- Let stand for 15 minutes.
- Put in a saucepan with water and salt and pepper to taste and simmer until the meat is tender and most of the liquid has evaporated.
- Slice the hard- boiled eggs, Vienna sausage and chorizo.
- Fry the cooked chicken and chorizo in butter until brown.
- Remove from pan and place in pastelera (or a pyrex serving dish) with the remaining sauce.
- Arrange the sliced eggs, peas, Vienna sausage on top of the chicken, then let it cool.
- Cover top with pie crust. Press edges.
- Bake in moderate oven until brown. Serve hot.


Photo credit: munchbrunch.com.au