Traditional Cape chicken pies

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.