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South Africa: Hoender Pastei (Boer Chicken Pie)

Source of Recipe

unknown
In a 4-quart saucepan:
Simmer: 1 5- to 6-lb. FOWL (hen) until fowl is tender
1 1/2 quarts WATER
1/2 tsp. MIXED PICKLING SPICES
1 Tbs. SALT
2 medium ONIONS, peeled, whole
4 CARROTS, peeled, whole
Strain the broth.
Cut fowl away from bones and skin, leaving meat in large chunks.
Slice the carrots.
In a 2-quart saucepan:
Melt 2 oz. BUTTER
Add 6 Tbs. FLOUR and cook until roux thickens.
Add: 3 cups CHICKEN BROTH
1/4 cup WHITE WINE
1/2 tsp. each SALT and PEPPER.
Stir until medium sauce consistency.
Beat: 2 EGG YOLKS with
4 Tbs. LEMON JUICE until frothy.
Beat a little sauce into the eggs and then add mixture to pan.
Cook slowly until sauce thickens a little more.
In a 4-quart deep dish (oblong or round):
Lay out the meat uniformly at bottom of pie dish.
Arrange: 3 HARD-BOILED EGGS in slices over the meat and
4 oz. DANISH HAM sliced thinly and cut in thirds over eggs.
Spread the sliced carrots over the ham.
Cover with the sauce.
Roll out 1 package PIE CRUST, prepared according to package directions, 1 inch larger than size of dish.
Fold in half and lay it over the pie, then gradually unfold it so that it covers entire dish.
Press along the edge firmly and trim excess. Score in several places to allow steam to escape.
Brush with: 1 EGG thinned with
1 Tbs. WATER.
Bake at 450'F for 10 minutes and reduce heat to 375'F for 30 minutes longer until golden brown.