South African Chicken Pie Recipe
Ingredients
| 1 chicken, 2 1/2-3 lb | ||
| Salt | 1 Teaspoon | |
| 1 teaspoon white peppercorns | ||
| Bay leaves | 2 | |
| 3 carrots, peeled and sliced | ||
| 2 onions, peeled and quartered | ||
| Celery stick | 2 3 , diced | |
| Parsley sprigs | 3 4 | |
| Cooked ham slice | 2 3 | |
| Hard-boiled eggs | 2 , hardboiled | |
| Butter/Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Sherry | 2 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Ground mace | 1 Pinch | |
| Egg yolk | 1 | |
| Pastry for an 8—9 inch one-crust pie | ||
| Egg or milk to glaze | ||
Directions
GETTING READY
1) Cut the chicken neatly into quarters.
MAKING
2) In a large skillet, put the chicken pieces, seasoning, vegetables and enough water to cover the contents. Cover and cook over low flame for about 30 minutes. Strain the stock and set it aside.
3) Cut the meat from the chicken into large chunks and cut the cooked vegetables.
4) In a fireproof baking dish, arrange alternate layers of chicken, vegetables, ham and eggs.
5) With butter, flour and 1 cup of the reserved chicken stock, make a sauce. Add the lemon juice, sherry, sugar and mace and cook till the mixture has thickened. Stir in the egg yolk and heat once again without brining to a boil, check the seasoning.
6) Pour the sauce all over the chicken and cover with pastry.
7) From the center of the pie, cut a line towards each of the four corners and fold each triangle back, leaving an open square.
8) With milk or a beaten egg, glaze the pie and bake for about 30 minutes.
SERVING
9) Serve hot.
1) Cut the chicken neatly into quarters.
MAKING
2) In a large skillet, put the chicken pieces, seasoning, vegetables and enough water to cover the contents. Cover and cook over low flame for about 30 minutes. Strain the stock and set it aside.
3) Cut the meat from the chicken into large chunks and cut the cooked vegetables.
4) In a fireproof baking dish, arrange alternate layers of chicken, vegetables, ham and eggs.
5) With butter, flour and 1 cup of the reserved chicken stock, make a sauce. Add the lemon juice, sherry, sugar and mace and cook till the mixture has thickened. Stir in the egg yolk and heat once again without brining to a boil, check the seasoning.
6) Pour the sauce all over the chicken and cover with pastry.
7) From the center of the pie, cut a line towards each of the four corners and fold each triangle back, leaving an open square.
8) With milk or a beaten egg, glaze the pie and bake for about 30 minutes.
SERVING
9) Serve hot.
Chef
