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Boer Chicken Pie    HT   MC   South African   150mins

South African Name: Hoender Pastei

Serves 4      Hot  Poultry  Alcohol  Vegetables  Main Course   S. Africa

4 Chicken Quarters (on the bone)
1/2 teasp Mixed Pickling Spices
Salt and Black Pepper
2 Onions, quartered
4 carrots, halved width-ways
50g/2oz Butter
3 tbsp Plain Flour
60ml/2fl.oz. White Wine
2 Egg Yolks
4 tbsp Lemon Juice
3 hard-boiled Eggs, sliced
4 thin slices Ham
175g/6oz Shortcrust Pastry
1 Egg, beaten


1. Place the chicken, spices, salt, onions, and carrots in a saucepan, cover with water then bring to the boil. Reduce the heat and simmer for 1 hour.

2. Preheat the oven to 220C, 425F, Gas Mark 7 . Remove the chicken from the saucepan, strain the cooking liquor into a measuring jug, reserve the carrots and cut the chicken up into bite-sized pieces. Set aside. Discard the onion and pickling spices.

3. Heat the butter in a medium saucepan, add the flour and cook for 3-5 minutes over a medium heat, stirring constantly to form a roux

4. Add about 720ml/24fl.oz. of the reserved cooking liquor together with the wine and continue to cook until thickened slightly.

5. In a small bowl, beat the egg yolks and lemon juice together until frothy, add to the sauce, beating well, and continue cooking until sauce thickens a little more. Adjust the seasoning and remove from the heat.

6. Place the chicken pieces in the bottom of a deep baking tin, arrange the hard-boiled egg slices on top of the chicken, lay the ham slices on top.

7. Cut the reserved carrots into slices and spread over the ham then pour the sauce over the top.

8. Roll the pastry out large enough to cover the baking tin , and lay it over the tin pressing along the edges firmly. Trim any excess pastry hanging over the edges, pierce the top in a few places to allow steam to escape then brush pastry with beaten egg.

9. Bake for 10 minutes, then reduce heat to 180C, 350F, Gas Mark 4 and bake for a further 30 minutes until golden brown. Serve hot.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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