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AFRICAN CHICKEN PIE




Source of Recipe


the web


Recipe Introduction


The delicate puff pastry used as the topping on this pie shows the
influence of the Dutch on this recipe. This type of pastry was used
daily
in the average Dutch household.

This recipe was used in South Africa.



List of Ingredients




5-lb. stewing or roasting hen
1 large onion (peeled, quartered)
6 whole allspice
4 whole cloves
¼ tsp. mace
1 tsp. salt
6 peppercorns
½ lb. ham (cubed)
3 cups water
½ cup white wine
¼ cup cream of wheat
2 egg yolks
2 tbls. lemon juice
2 hard-boiled eggs (sliced)
1 recipe puff pastry (see below)
1 egg - beat with 1 tbls. water and use as coating for pastry


Recipe



In a large pot or dutch oven, place chicken, onion, allspice, cloves,
mace, salt and peppercorns. Add 3 cups of water and bring all to a boil.

Lower the heat, cover and simmer until tender - one to two hours. Then
place
chicken on a platter to cool. Strain out spices and save 3 cups chicken
stock. When chicken is cool, debone chicken and cut into 1-inch pieces
and
throw the skin away. Next, make sauce as follows: Add wine to chicken
stock,
bring to a boil and slowly add cream of wheat. Reduce heat to low, stir
constantly until thickens. In a small bowl, mix together egg yolks and
lemon
juice.

Stir 3 to 4 tbls. of sauce into yolks and then add yolk mixture to
sauce. Bring to a boil for one minute. Then remove from heat.
Place ½ deboned chicken in a baking dish, scatter chopped ham on
top, then place a row of egg slices. Redo above and then pour sauce over

the two layers.

Make top puff pastry as follows:

Cut ¼ lb. sweet butter into two cups of flour until it is the
consistency
of pie dough.
Add 4 to 6 tbls. water and knead into a ball. Flour a board and roll out

with a floured rolling pin as you would pie dough. Place on top of
baking dish and pinch
edges.
Brush top with water and egg mixture. Bake at 400 degrees for 15
minutes,
reduce heat to 350 degrees and bake for 45 minutes.

serves 6