Hoenderpastei
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 people
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Course
Main Course
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Cuisine
South African
Hoenderpastei
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Hoenderpastei is a South African chicken-pot pie topped with a crust, and layered with vegetables, hard-boiled egg and ham slices.
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Ingredients
- 3 lb chicken pieces (with bones)
- 3 egg sliced, hard-boiled
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon allspice whole
- 3 tablespoons sherry
- 1 teaspoon black peppercorns
- 2 tablespoons lemon juice
- 2 bay leaf
- 2 talks celery , halved
- 2 carrot peeled and halved
- 2 onion quartered
- ½ teaspoon mace ground
- ½ teaspoon black pepper
- 1 egg beaten, yolk
- parsley a few sprigs
- 2 oz. ham , sliced (optional)
- shortcrust pastry (14x10-inch / 35 x 25 cm rectangle)
- 1 egg , diluted in 1 tablespoon of water
Instructions
- Place the chicken in a large pot and cover with water, allspice, peppercorns and bay leaves. Add salt to taste. Add the celery, carrots, onions, and the parsley sprigs.
- Simmer, covered, for 30 minutes, or until the vegetables are tender but still a little crisp. Take the vegetables and chicken out of the pot and set aside. Strain the broth into a bowl.
- Preheat oven at 425 F (220 C).
- Thinly dice the vegetables. Debone the chicken and coarsely cut the meat. In a 12x8 inch (30 x 20 cm) baking dish, alternate layers of chicken, vegetables, ham, and hard-boiled egg.
- In a saucepan on medium heat, melt the butter and stir in the flour, 2 cups of the strained chicken broth, sherry, lemon juice and mace. Simmer until the sauce thickens.
- Slowly add the egg yolk into the sauce, and stir for an additional minute. Pour the sauce over the chicken and vegetable mixture.
- Cover the pie with a layer of shortcrust pastry. Fold the pastry around the edges.
- Brush the pastry with the beaten egg and bake in the pre-heated oven for 25 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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