Name: Old-fashioned chicken pie
Yield: 8 servings
Cuisine: Bake
Ingredients: shortcrust pastry; 940.00 ml flour cake; 350.00 g butter diced; 190.00 ml water iced; 20.00 ml lemon juice; 1.00 eggs extra large, lightly beaten; 5.00 ml salt; 2.00 kg chicken pieces, excess skin and fat removed; 2.00 onions coarsely chopped; 1.00 garlic cloves, crushed; sea salt and freshly ground black pepper; 10.00 ml brown sugar; 300.00 ml water; 1.00 bay leaves; 10.00 allspice berries; 24.00 black peppercorns whole; 30.00 ml sago soaked; 30.00 ml vermicelli; 30.00 ml butter; 2.00 eggs just the yolks; 2.00 lemon juice only; 2.00 eggs hard-boiled

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Ingredients (22)

	shortcrust pastry
940.00 ml	flour — cake
350.00 g	butter — diced
190.00 ml	water — iced
20.00 ml	lemon juice
1.00	eggs — extra large, lightly beaten
5.00 ml	salt

MEAT FILLING;

2.00 kg	chicken — pieces, excess skin and fat removed
2.00	onions — coarsely chopped
1.00	garlic — cloves, crushed
	sea salt and freshly ground black pepper
10.00 ml	brown sugar
300.00 ml	water
1.00	bay leaves
10.00	allspice — berries
24.00	black peppercorns — whole
30.00 ml	sago — soaked
30.00 ml	vermicelli
30.00 ml	butter
2.00	eggs — just the yolks
2.00	lemon — juice only
2.00	eggs — hard-boiled

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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.