Hoenderpastei (Traditional Chicken Pie)
Hoenderpastei (Traditional Chicken Pie). It brings a true taste of South Africa straight to your dining table.
Zutaten
- 1 whole chicken or about 1.2 kg chicken pieces
- 1 Zwiebel, fein gehackt
- 2 carrots, grated or finely chopped
- 1 Tasse frozen peas
- 2 Esslöffel Butter
- 2 Esslöffel Mehl
- 1½ Tassen Hühnerbrühe
- ½ Tasse Milch oder Sahne
- 1 tsp Salz
- ½ tsp white pepper or black pepper
- ½ tsp getrockneter Thymian
- ½ tsp mixed herbs
- 1 bay leaf
- a squeeze of lemon juice (fakultativ)
- 2 sheets ready-made puff pastry, thawed for the pastry
- 1 egg, beaten for brushing
Anleitungen
- Cook the chicken in salted water with the bay leaf until tender. Let it cool, then shred the meat. Strain and keep the stock.
- In a large pan, melt the butter and sauté the onion until soft and slightly golden. Add the carrots and cook for a few minutes until tender.
- Stir in the flour and cook for about a minute. Slowly add the chicken stock while stirring to avoid lumps. Add the milk or cream and let it simmer until thick and smooth.
- Add the shredded chicken, peas, salt, pepper, thyme, and mixed herbs. Taste and adjust seasoning. If needed, add a little lemon juice for balance. The filling should be creamy but not runny. Let it cool slightly.
- Preheat the oven to 200°C.
- Line a pie dish with one sheet of puff pastry. Spoon in the cooled chicken filling.
- Cover with the second sheet of pastry. Seal the edges and make a small slit in the top for steam.
- Brush with beaten egg.
- Bake for 30 to 35 minutes until golden brown and puffed.
