PORK PASTEL

Ingredients:

1-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
1/2	tsp	iodized fine salt
6	tbsp	DARI CREME CLASSIC, cut into small cubes
1/3	cup	cold water
1	pc	MAGNOLIA BROWN EGG, beaten

1/4	cup	DARI CREME CLASSIC
1 (50 g)	pc	onion, chopped (about 1/2 cup)
3	cloves	garlic, minced (about 1 tbsp)
1 (210 g)	can	PUREFOODS CHORIZO BILBAO STYLE, sliced
1/2	kg	MONTEREY PORK KASIM (shoulder), menudo cut
4	cups	chicken stock/water
1	pc	potato, cut into cubes (about 1 cup)
1	pc	carrot, cut into cubes (about 1 cup)
1 (50 g)	pc	red bell pepper, cut into cubes (about 1/2 cup)
1 (50 g)	pc	green bell pepper, cut into cubes (about 1/2 cup)
1 (230 g)	can	PUREFOODS VIENNA SAUSAGE, sliced
1/2	cup	cubed MAGNOLIA QUICKMELT CHEESE
1/4	cup	cornstarch, dissolved in 1/4 cup water

Procedure:

In a bowl, mix flour and salt. Cut in margarine until mixture resembles coarse meal.
Add water, 1 tbsp at a time until moist enough to form into ball. Cover with cling wrap and place inside the refrigerator and rest for 30 minutes.
To make filling, melt margarine in a saucepan. Sauté onion and garlic. Add chorizo and pork. Cook until pork changes in color. Pour chicken stock. Cover and simmer until meat is tender.
Add potato and carrot. Cook until tender. Add bell peppers, Vienna sausage and cheese. Add cornstarch mixture, stirring continuously until thick. Transfer mixture to an oven-safe casserole.
Roll out chilled dough. Cover casserole dish with the pastry and flute edges. Brush with beaten egg and dock/prick all over with fork. Bake in an oven preheated to 375°F for 15 minutes or until golden brown.

Makes 8 servings.

(Yield: 8 cups mixture /1 cup per serving)

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