Traditional Cape chicken pies

Recipe from: 10/1/1999 12:00:00 AM
Ingredients 12
Servings 8
Time 30 minutes

Ingredients

  • 2
    kg
    chicken, cut into portions
  • 2
    onions, sliced
  • 500
    ml
    chicken stock
  • 3
    allspice
  • 6
    peppercorns
  • 2
    blades mace
  • 30
    ml
    sago, presoaked
  • 30
    ml
    vermicelli, broken into little lengths
  • 1
    large egg yolk
  • 1
    lemon, juice and rind
  • 500
    g
    short or rough puff pastry
  • 2
    hard-boiled eggs
 

Method

1 hour 30 minutes
 
1. Poach chicken and onions in stock together with allspice, peppercorns and mace. Simmer for 45 minutes. 2. Remove chicken. Cool and shred flesh from bones. Meanwhile, add sago and vermicelli to stock. Stir frequently for approximately 15 minutes until cooked. 3. Beat egg yolk, lemon juice and rind together and add to stock to thicken. Season. Add chicken and cool. 4. Roll out two thirds of pastry and line pie tins. Fill with chicken mixture and top with slices of hard-boiled egg. Wet edges of pastry and place tops in place. Crimp edges and brush with milk. Cut slits in pastry. 5. Bake in preheated 200 ºC oven for about 30 minutes until golden brown. Serve hot or cold.
 

Read more on: poultry  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.