South African Hoenderpastei
Hoenderpastei is a South African dish consisting of a shortcrust pastry shell filled with pieces of chicken, vegetables such as onions, carrots, and celery, hard-boiled eggs, and seasonings such as pepper, lemon juice, salt, and bay leaves.
Simple, yet delicious, hoenderpastei has been a street food favorite for many years in South Africa.
It is recommended to prepare the pie a day in advance since it can be left in the fridge and baked when needed.
RECIPE INGREDIENTS
3 lb chicken pieces (with bones)
3 hard-boiled eggs , sliced
4 tablespoons butter
4 tablespoons flour
1 teaspoon whole allspice
3 tablespoons sherry
1 teaspoon black peppercorns
2 tablespoons lemon juice
2 bay leaves
2 stalks celery , halved
2 carrots , peeled and halved
2 onions , quartered
1/2 teaspoon ground mace
1/2 teaspoon pepper
1 egg yolk , beaten
A few sprigs of parsley
2 oz. ham, sliced (optional)
Shortcrust pastry (14×10-inch / 35 x 25 cm rectangle)
1 egg, diluted in 1 tablespoon of water
HOW TO MAKE SOUTH AFRICAN HOENDERPASTEI
In a large Pot, place the chicken and cover with water, allspice, peppercorns and bay leaves. Add salt to taste. Add the celery, carrots, onions, and the parsley sprigs.
Simmer, covered, for 30 minutes, or until the vegetables are tender but still a little crisp. Take the vegetables and chicken out of the pot and set aside. Strain the broth into a bowl.
Preheat oven at 425 F (220 C).
Thinly dice the vegetables after cooling. Debone the chicken and coarsely cut the meat. In a 12×8 inch (30 x 20 cm) baking dish, alternate layers of chicken, vegetables, ham, and hard-boiled egg.
In a saucepan on medium heat, melt the butter and stir in the flour, 2 cups of the strained chicken broth, sherry, lemon juice and mace. Simmer until the sauce thickens.
Slowly add the egg yolk into the sauce, and stir for an additional minute. Pour the sauce over the chicken and vegetable mixture.
Cover the pie with a layer of shortcrust pastry. Fold the pastry around the edges.
Brush the pastry with the beaten egg and bake in the pre-heated oven for 25 minutes.
HERE ARE SOME SOUTH AFRICAN RECIPES
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD. kjv
South African Hoenderpastei
Ingredients
- 3 lb chicken pieces with bones
- 3 hard-boiled eggs sliced
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon whole allspice
- 3 tablespoons sherry
- 1 teaspoon black peppercorns
- 2 tablespoons lemon juice
- 2 bay leaves
- 2 stalks celery halved
- 2 carrots peeled and halved
- 2 onions quartered
- 1/2 teaspoon ground mace
- 1/2 teaspoon pepper
- 1 egg yolk beaten
- A few sprigs of parsley
- 2 oz. ham sliced (optional)
- Shortcrust pastry 14x10-inch / 35 x 25 cm rectangle
- 1 egg diluted in 1 tablespoon of water
Instructions
- In a large Pot, place the chicken and cover with water, allspice, peppercorns and bay leaves. Add salt to taste. Add the celery, carrots, onions, and the parsley sprigs.
- Simmer, covered, for 30 minutes, or until the vegetables are tender but still a little crisp. Take the vegetables and chicken out of the pot and set aside. Strain the broth into a bowl.
- Preheat oven at 425 F (220 C).
- Thinly dice the vegetables after cooling. Debone the chicken and coarsely cut the meat. In a 12x8 inch (30 x 20 cm) baking dish, alternate layers of chicken, vegetables, ham, and hard-boiled egg.
- In a saucepan on medium heat, melt the butter and stir in the flour, 2 cups of the strained chicken broth, sherry, lemon juice and mace. Simmer until the sauce thickens.
- Slowly add the egg yolk into the sauce, and stir for an additional minute. Pour the sauce over the chicken and vegetable mixture.
- Cover the pie with a layer of shortcrust pastry. Fold the pastry around the edges.
- Brush the pastry with the beaten egg and bake in the pre-heated oven for 25 minutes.