Old-fashioned chicken pie

Recipe from: 8/10/2000 12:00:00 AM
Ingredients 23
Servings 8
Time

Ingredients

  • SHORTCRUST PASTRY
  • 940
    ml
    cake flour
  • 350
    g
    butter, diced
  • 190
    ml
    iced water
  • 20
    ml
    lemon juice
  • 1
    extra-;large egg, lightly whisked
  • 5
    ml
    salt
  • MEAT FILLING;
  • 2
    kg
    chicken pieces, excess skin and fat removed
  • 2
    onions, coarsely chopped
  • 1
    clove garlic, crushed
  • salt and freshly ground black pepper
  • 10
    ml
    light brown sugar
  • 300
    ml
    water
  • 1
    bay leaf
  • 10
    allspice berries
  • 24
    black peppercorns
  • 30
    ml
    sago, soaked in water for a few hours
  • 30
    ml
    vermicelli
  • 30
    ml
    butter
  • 2
    egg yolks
  • 2
    lemons, juice
  • 2
    hard-;boiled eggs
 

Method

 
CRUST: Sift the cake flour, and salt together. Rub in the butter until the mixture resembles coarse breadcrumbs. Add the egg and just enough water to form a manageable dough. Shape into a ball and cover with plastic wrap. Chill for 30 minutes. FILLING: Place the chicken in a saucepan with the onions, garlic, salt and pepper, sugar and water. Wrap the bay leaves, allspice berries and black peppercorns in a muslin cloth and secure with string. Add to the chicken in the saucepan. Bring to the boil, reduce the heat and simmer slowly until the chicken is tender and done. Cool in the liquid, discard the bouquet garni and remove the chicken from the saucepan. Debone the chicken and cut the meat into small pieces. Meanwhile, preheat the oven to 180 °C. Add the sago, vermicelli and butter to the liquid in the saucepan and stir over low heat until the mixture begins to thicken. Beat the egg yolks and lemon juice together and beat a little of the hot liquid into the egg mixture. Add the egg mixture to the remaining liquid in the saucepan and simmer gently for one minute. Add the chicken to the thickened liquid and turn into a large ovenproof dish. Arrange the hard-boiled egg slices on top. Remove the pastry from the fridge and cool to room temperature. Roll out carefully on a floured surface and lay over the meat mixture. Press the pastry firmly against the sides of the oven dish and make a slit in the pastry for the steam to escape while baking. Decorate the top of the pie with leftover pieces of pastry, brush with a mixture of egg yolk and milk and bake for about 45 minutes until golden brown and heated through.
 

Read more on: poultry  |  bake
 

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