0 0
Hoender Pastei  Boer Chicken Pie

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
5 lbs stewing chicken
1/2 teaspoon pickling spices
1 tablespoon salt
2 medium onions, peeled, halved
4 carrots, peeled, halved
2 ounces butter
6 tablespoons flour
1/4 cup white wine
salt
pepper
2 egg yolks
4 tablespoons lemon juice
3 hard-boiled eggs, sliced
4 ounces danish ham, sliced thinly
1 pie crust, dough (premade or your favorite savory crust)

Nutritional information

924.7
Calories
599 g
Calories From Fat
66.6 g
Total Fat
21.9 g
Saturated Fat
394.7 mg
Cholesterol
1875 mg
Sodium
25.7 g
Carbs
2.1 g
Dietary Fiber
5 g
Sugars
51.4 g
Protein
326g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Hoender Pastei Boer Chicken Pie

Features:
    Cuisine:

    I made this recipe and was amazed how easy and tasty it was. My husband and two young children loved it so much that they insist on having it at least once a week now.

    • 170 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Hoender Pastei ( Boer Chicken Pie ), Posted for ZWT 2006 – Region – South Africa I don’t know how authentic this dish is but it sounds so good! Source: Global Goumet, I made this recipe and was amazed how easy and tasty it was My husband and two young children loved it so much that they insist on having it at least once a week now


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In a Large Pot, Place the Chicken, Spices, Salt, Onions, and Carrots, and Cover With Water. Bring to a Boil and Simmer For 1-1/2 Hours. Strain the Broth and Reserve. Cut the Chicken Up Into Bite-Sized Pieces. Slice the Carrots and Reserve.

    2
    Done

    in a Saucepan, Heat the Butter Over Moderate Heat. Add Flour and Stir Well, Forming a Roux. Cook For a Few Minutes, Stirring Constantly, Then Add 3 Cups of the Reserved Chicken Broth, the Wine, Salt and Pepper. Stir Until Thickened Slightly.

    3
    Done

    in a Small Bowl, Beat the Egg Yolks and Lemon Juice Together Until Frothy, Then Add to the Sauce. Beat Well, and Continue Cooking Until Sauce Thickens More. Remove from the Heat.

    4
    Done

    Preheat the Oven to 450 Degrees F. in a 4 Quart Deep-Dish Baking Pan, Place the Chicken Uniformly on the Bottom. Arrange the Hard-Boiled Egg Slices on Top of the Chicken, and Then Top With the Ham Slices. Spread the Reserved Carrot Slices, Then Cover With the Sauce.

    5
    Done

    Roll Out the Pie Crust, and Lay It Over the Baking Dish. Press Along the Edge Firmly and Trim Excess. Score in Several Places to Allow Steam to Escape. Brush Dough With Egg.

    6
    Done

    Bake For 10 Minutes, Then Reduce Heat to 375 Degrees F and Bake 30 Minutes Longer. Crust Should Be Golden Brown.

    Avatar Of Giana Wiley

    Giana Wiley

    Cheese connoisseur exploring the world of artisanal and flavorful cheeses.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Crock Pot Hawaiian Chicken
    previous
    Crock Pot Hawaiian Chicken
    Herbed Trout With Lemon Butter
    next
    Herbed Trout With Lemon Butter
    Crock Pot Hawaiian Chicken
    previous
    Crock Pot Hawaiian Chicken
    Herbed Trout With Lemon Butter
    next
    Herbed Trout With Lemon Butter

    Add Your Comment

    six + 6 =