You can find Chicken Pie en todas partes. A classic both in Cuba and Calle Ocho, it’s ever-present in picnics, Sunday family lunches, and especially at Abuela Conchita’s table. No Summer is complete without some Pastel de Pollo, especially paired with a fresh salad and a good bottle of wine. ?
PASTRY:
4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons salt
2 teaspoons baking powder
¾ cup vegetable shortening, chilled
4 tablespoons (½ stick) salted butter, chilled and cut into ½-inch pieces
3 large eggs, lightly beaten
3 tablespoons dry sherry
FILLING:
One 3-pound chicken, cut into 8 pieces and skin removed
Salt and freshly ground black pepper to taste
2 tablespoons Conchita Lemon Blend
3 tablespoons Conchita olive oil
1 large green bell pepper, finely chopped
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 bay leaf
¼ cup drained Conchita Diced Pimientos
½ cup dry sherry
2/3 cup Conchita Tomato Sauce
½ cup chopped Conchita Salad olives
½ cup dark raisins
2 large eggs, hard-boiled and sliced
½ cup drained canned early sweet peas
1 large egg, lightly beaten
1. To prepare the pastry, in a large bowl sift together all the dry ingredients, add the chilled shortening and butter, and combine, using your fingertips, until the mixture resembles coarse meal. Add the eggs and sherry and knead the pastry using the heel of your hand. Shape into 2 balls, making one a little larger, wrap the dough in waxed paper, and refrigerate until ready to use.
2. Wash and dry the chicken and season liberally with salt, pepper, and the lime juice.
3. In a large saucepan, heat the oil over medium heat until fragrant, then cook the chicken pieces, uncovered, until golden brown, about 20 minutes. Transfer the chicken to a platter and set aside.
4. Place the onions, green bell peppers, and garlic in the same saucepan and cook over low heat, stirring, until tender, 6 to 8 minutes, adding more oil if necessary. Add the bay leaf, pimientos, sherry, tomatoes, olives, and raisins. Return the chicken to the pan,
cover, and simmer over low heat 35 minutes. Transfer the chicken to a plate and allow it to cool. If the tomato mixture has not thickened, continue cooking over medium heat until thick.
5. When the chicken is cool enough to handle, remove the meat from the bones, shred it into bite-size pieces, and add it to the tomato mixture, stirring well.
6. Preheat the oven to 450° F. Remove the dough from the refrigerator, place it on a floured work surface, and with a floured rolling pin roll out the larger ball to a ¼-inch thickness and fit it into a greased 3-quart ovenproof casserole 9½ x 13½ X 2 inches,
allowing the excess dough to drape over the edges. Fill with the chicken-tomato mixture and arrange the peas and sliced eggs on the top.
7. Roll out the second ball of dough and place it over the top, pressing firmly around the edges. Crimp the edges to seal, puncture the dough in several places to allow steam to escape, and brush with beaten egg. Bake at 450° F 10 minutes, then lower the temperature to 350° F, and bake an additional 30 to 40 minutes until golden
brown. Serve hot or at room temperature.
MAKES 6 TO 8 SERVINGS
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