All Easy Recipes. Cook all that you can cook. Boer Chicken Pie
(Hoender Pastei)
This delicious pie can be prepared early in the day, kept in a cool place and baked just before it is required.

What You Need:           
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  • 3-lb. ready-to-cook chicken
  • 2 hard-boiled eggs
  • 1 oz butter
  • 3 cups water
  • 1 oz flour
  • 1 tablespoon salt
  • 1 cup chicken broth
  • 1 teaspoon whole allspice
  • 2 - 3 tablespoons sherry
  • 1 teaspoon peppercorns
  • 1 tablespoon lemon juice
  • 2 bay leaves
  • 1 teaspoon sugar
  • 3 carrots
  • 2 celery stalks
  • 2 medium- sized onions
  • A pinch of ground mace
  • A pinch of pepper
  • 1 egg yolk
  • 5 - 6 sprigs of parsley
  • Short crust pastry
  • 2 oz thinly sliced ham
  • Egg to glaze

  • How To Cook:
    1. Quarter the chicken, put in a large pan with the water, salt, allspice, peppercorns and bay leaves, vegetables, cut into large pieces, and the parsley sprigs, tied together.

    2. Simmer, covered, for hour, or until the vegetables are tender, but not over-done. Take out the vegetables and chicken and strain the broth.

    3. Cut the vegetables up small; cut the meat from the chicken bones in large chunks. Put into a baking dish alternate layers of chicken, vegetables, quarter-slices of ham, folded over, and sliced hard-boiled egg.

    4. Melt the butter and gradually stir in the flour, broth, sherry, lemon juice, sugar, mace and pepper. Cook until the sauce is thick and smooth.

    5. Beat the egg yolk well and slowly stir into the sauce. Heat gently, stirring, till thick, but do not boil. Pour this sauce over the chicken and vegetables.

    6. Cover the pie with short crust pastry, then, using a sharp knife, cut a short line from the centre towards each of the four comers and fold each pastry triangle back, leaving an open square.

    7. Put the pie into the refrigerator, if it is not to be baked at once. Brush the pastry over with beaten egg to glaze and bake in a moderately hot oven (425F) for 25 minutes.

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