chicken pastel filipino recipe

The Best chicken pastel filipino recipe

I’ve got to be honest, there’s something about Chicken Pastel Filipino that just makes my heart feel full every time I make it. It’s that kind of dish that feels like a warm hug for your taste buds—simple enough that it’s easy to whip up on a busy weeknight, but special enough to feel like a celebration when you serve it at a family gathering. My kids love it because it’s got that perfect balance of tender chicken, sweet and savory flavors, and just the right amount of stickiness from the coconut milk. It’s not just food; it’s a comfort in every bite, and that’s why I always reach for it first when I need something hearty but still light enough to feel fresh.

What really makes this recipe special is how versatile it is. You can serve it as a main dish with steamed rice and a side of veggies, or you can use it in wraps or even stuffed into a sandwich if you’re feeling lazy. My husband says it’s the kind of meal that makes him feel like he’s eating something from home—like a little taste of the Philippines right in our kitchen. And the best part? It’s packed with healthy ingredients. The chicken is lean, the coconut milk adds natural fats that keep you full, and the vegetables in the sauce bring in fiber and vitamins. It’s not just delicious; it’s actually good for you too, which is something I’ve been trying to focus on more lately. Plus, the way the flavors meld together makes it feel like a treat, even if it’s not one of those expensive, fancy meals. It’s the kind of recipe that makes you feel like you’re doing something good for your family without having to overcomplicate things.

Chicken Pastel Filipino (Filipino Chicken Pastries)

4.7 from 1865 votes

Delicious and flaky Filipino-style chicken pastries filled with savory chicken and egg mixture, perfect for a comforting meal. These pastels are crispy on the outside and tender inside.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• ½ cup cold unsalted butter, cubed
• 1 large egg
• 2 tbsp ice water

For the Filling

• 1 lb boneless chicken breast, thinly sliced
• 1 large egg
• ½ cup milk
• 1 cup shredded carrots
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp vegetable oil

For the Sauce

• 1 cup tomato sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• ½ tsp black pepper
• 1 tbsp butter

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 2 For the dough: In a bowl, mix flour, salt, and baking powder. Cut in cold butter until mixture resembles coarse crumbs. Add egg and ice water, mixing until a dough forms. Chill for 30 minutes.
3. 3 For the filling: Heat oil in a pan over medium heat. Sauté onion and garlic until soft. Add chicken, turmeric, salt, and pepper; cook until chicken is no longer pink. Stir in shredded carrots and milk, then set aside to cool.
4. 4 Roll dough to ¼-inch thickness. Cut into 4-inch circles. Place 1 tbsp filling in the center of each circle, fold dough over, and seal edges by pressing gently with a fork. Brush with egg wash.
5. 5 Bake for 20-25 minutes until golden brown. For the sauce: In a pan, melt butter, then stir in tomato sauce, soy sauce, sugar, and black pepper. Simmer for 5 minutes.
6. 6 Serve warm with the sauce drizzled over the pastels.

🔧Equipment

• Mixing bowls
• Cutting board
• Sharp knife
• Rolling pin
• Pastry brush
• Oven
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 45🥦Dietary Fiber: 2🍬Sugars: 8🥩Protein: 25

📝Notes

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This Chicken Pastel Filipino recipe is always a crowd-pleaser because it’s simple yet packed with flavor, making it easy to prepare ahead of time without sacrificing taste. It’s perfect for family gatherings because it’s hearty enough to feed a crowd while still being light enough to pair with other dishes, like rice or vegetables. Plus, the dish feels special without needing fancy ingredients—just a few basic staples that everyone already has, so it’s always a hit no matter the occasion.

❓ Frequently Asked Questions About Chicken Pastel Filipino (Filipino Chicken Pastries)

1. What is the difference between Chicken Pastel Filipino and Chicken Adobo? Chicken Pastel Filipino is a sweet and savory dish with a delicate, caramelized texture, often made with a mix of sweet and tangy flavors from ingredients like sugar, vinegar, and sometimes coconut milk. Chicken Adobo, on the other hand, is a tangy, savory dish with a deeper umami flavor, typically cooked with soy sauce, vinegar, garlic, and bay leaves, giving it a more robust and slightly salty taste.

2. How long does it take to cook Chicken Pastel Filipino? The cooking time for Chicken Pastel Filipino can vary slightly depending on the method used, but generally, it takes about 20–30 minutes for the chicken to cook thoroughly while the sauce caramelizes. If you’re using a slow cooker or pressure cooker, it may take around 1–1.5 hours on low heat.

3. Can I use boneless, skinless chicken breasts in this recipe? While traditional Chicken Pastel Filipino often uses whole chicken or thighs, you can substitute boneless, skinless chicken breasts by cutting them into bite-sized pieces. However, keep in mind that breasts may dry out faster, so you might need to add a little extra liquid (like water or broth) to prevent overcooking.

4. What is the secret to achieving that perfect caramelized sauce in Chicken Pastel Filipino? The key to a rich, caramelized sauce lies in slow cooking and reducing the mixture until it thickens. Start by sautéing onions, garlic, and spices, then add the chicken, broth, and sugar. Simmer uncovered until the sauce reduces to a glossy, thick consistency—this usually takes about 15–20 minutes. Stirring occasionally helps prevent sticking.

5. Can I make Chicken Pastel Filipino in a pressure cooker or Instant Pot? Yes! Using a pressure cooker or Instant Pot simplifies the process—just follow these adjustments: – Add 1.5 cups of water or broth (instead of 2 cups) to prevent splashing. – Cook on high pressure for 10–12 minutes (for chicken thighs) or 8–10 minutes (for breasts). – Let the pressure release naturally before opening. – The sauce will naturally thicken as it cooks, but you may need to stir in a little cornstarch slurry if it’s too thin.