Pork Pastel

FILLING:

¼ cup Dari Crème Classic Margarine

1 tbsp minced garlic

½ cup chopped onions

1 cup red and green bell peppers, cubed

1-210 g can Purefoods Chorizo Bilbao, sliced

½ kilo Monterey Pork Kasim (shoulder) menudo cut

1 cup potatoes, cubed

1 cup carrots, cubed

1-210 g can Purefoods Vienna Tidbits

½ cup Magnolia Quickmelt Cheese, grated

3 to 4 cups water

Procedure:

Melt margarine in a saucepan. Sauté garlic and onions. Add bell peppers, chorizo and pork kasim. Cook until pork changes in color. Pour water and broth of Vienna tidbits. Cover and lettuce boil. Simmer and keep covered until meat is tender. Add potatoes and cook until tender. Stir in carrots and Vienna tidbits. Cook for a couple of minutes and add Magnolia Quickmelt Cheese. Mix well.

CRUST:

4 cups all-purpose flour

1 tbsp sugar

1 tsp fine salt

1 tsp baking powder

1 cup Bakers Best Margarine, cut into small pieces

½ cups cold water

Procedure:

Mix flour, sugar, salt and baking powder. Cut margarine and mix to form pea size crumbs. Sprinkle water a tablespoon at a time and mix to form a ball. Refrigerate for one hour or freeze for 30 minutes. roll out into a thin sheet. Rolling should be stiff to get a good result and roll in between two sheets of wax paper. Use to cover pastel placed in a baking dish. Prick crust with a fork to allow air to pass and prevent ballooning of crust. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden in color.