1 kilo chicken, cut into serving pcs
2 tbsp. soy sauce
1 tbsp. calamansi juice
salt, pepper, vetsin to taste
1 cup oil for frying
4 cloves garlic, pounded
1/4 cup onions
1 cup potatoes, cut into 1/2 inch cube
1/2 cup carrots, cut into 1/2 inch cube
1/2 cup red pepper, cut into 1/2 inch square
1/2 cup canned mushroom
1/2 cup Vienna sausage, sliced
2 pieces bilbao, sliced
1/4 cup cream of mushroom powder
2 cups broth
salt, pepper, vetsin to taste
2 pices hard boiled egg
10 pieces olives for garnishing

PASTRY:
1 1/2 cup all purpose flour
1/2 tsp. salt
1/2 cup margarine
3-4 tbsp.cold water

Marinate chicken in soy sauce, calamansi and seasonings. Fry chicken in oil until light brown. Set aside. Remove oil except for 2 tbsp. Saute garlic and onions. Add potatoes, carrots, red pepper and fried chicken. Simmer until vegetables are crisp tender. Dissolve mushroom powder in chicken broth and add to chicken saute. Continue to simmer. Add mushrooms, sausage and bilbao. Place in Pyrex dish and garnish with olives and egg slices. Top with pastry and make slits. Brush pastry with milk. Bake 30 minutes or until golden brown.

Pastry:
Cut in margarine into flour and salt until size of cornmeal. Add cold water and mix. Form into a ball. Roll pastry to fit Pyrex dish. Seal edges.