Chicken Pork Pastel

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400 grams sliced chicken breast filled
1/4 cup (60ml) soy sauce
1 tablespoon (15ml) calamansi juice
1/4 cup (60ml) Jolly Corn Oil
5 cloves (15 grams) chopped garlic
1 cup (250 grams) diced carrots
1 teaspoon (5 grams) chicken powder
1 can (298 grams) Jolly Cream of Mushroom Soup
1 cup (250ml) Jolly Cow Pure Fresh Milk
1 can (400 grams)Jolly Whole Mushroom
1 can (560 grams) Jolly Water Chestnut, sliced
24 pieces quail eggs, cooked and peeled
1/4 teaspoon (1.2grams) salt, iodized
1/8 teaspoon (0.6 grams) black pepper, ground
Crust:1 cup (120 grams) Good Life Breadcrumbs
1/2 cup (110 grams) melted butter
1/4 teaspoon (1.2 grams) salt, iodized
1/8 teaspoon (.06 grams) black pepper, ground
1 teaspoon (3 grams) parsley, chopped


1. Marinate chicken and pork in soy sauce and calamansi juice for at least 30 minutes.
2. Heat Jolly Corn Oil in pan. Saute onion and garlic.
3. Add chicken and pork and stir-fry for 5 minutes, add carrots and chicken powder. Add Jolly Cream of Mushroom Soup, Jolly Cow Fresh Milk to the pan. Simmer for 15 minutes or until meat is tender. Add Jolly Whole Mushroom, Jolly Young Corn, Jolly Water Chestnut and quail eggs. Season with salt and pepper and transfer to a buttered baking dish.
4. Combine all ingredients for the crust. Sprinkle over the dish. Bake in a pre-heated oven at over 350F for 20 minutes. Cool for a few minutes before serving.


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