Hoenderpastei (Traditional Chicken Pie)
Hoenderpastei (Traditional Chicken Pie). It brings a true taste of South Africa straight to your dining table.
Ingrediënten
- 1 whole chicken or about 1.2 kg chicken pieces
- 1 ui, fijngesneden
- 2 carrots, grated or finely chopped
- 1 kopje frozen peas
- 2 el boter
- 2 el bloem
- 1½ kopjes chicken stock
- ½ kopje milk or cream
- 1 tsp zout
- ½ tsp white pepper or black pepper
- ½ tsp gedroogde tijm
- ½ tsp gemengde kruiden
- 1 laurierblad
- a squeeze of lemon juice (optioneel)
- 2 sheets ready-made puff pastry, thawed for the pastry
- 1 egg, beaten for brushing
Instructies
- 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.
