Chicken Pastel

In a bowl, marinate chicken lemon juice and soy sauce for an hour.

In a skillet, melt margarine and brown chicken. Set aside.

Sauté onion, minced bell pepper and mushrooms then add chicken broth. Simmer for 15 minutes then add chopped potatoes and carrots, sweet peas, vienna sausage, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

Transfer mixture into a baking dish.

Pre-heat oven to 450 degrees Fahrenheit.

In a bowl, combine 2 cups flour, a teaspoon of salt, 1/4 cup cold water and 1/2 cup butter. Mix into a ball. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry. Punch small holes on the pastry to let out steam during baking then brush with beaten egg yolk (egg wash).

Bake until pastry is golden brown (about 15-30 minutes).