Hoender Pasteie (Boer Chicken Pie)

Ingredients:

2.5kg chicken
1.5l water
1/2 tsp mixed pickling spices
1 tbsp salt
2 medium onions, peeled and left whole
4 carrots, peeled and left whole
60g butter
6 tbsp flour
60ml white wine
salt and pepper, to taste
2 egg yolks
3 tbsp lemon juice
3 hard-boiled eggs
120g ham
1 whole egg
pie dough

Method:

Add the chicken to a pot along with the 1.5l water, pickling spices, salt, onions and carrots. Bring to the boil then simmer (about 50 minutes) until the bird is tender. Strain the broth and reserve 750ml. Allow the bird to cool then cut the meat away from the skin and bones, leaving the meat in large chunks.

Meanwhile melt the butter in a pan and add the flour to form a roux. Cook until the roux thickens and begins to brown then add the reserved chicken broth along with the white wine. Season with salt and pepper. Beat the egg yolks with the lemon juice until frothy. Add a little of the sauce to the eggs to temper them then add the egg mixture to the sauce in the pan and cook slowly until the sauce thickens further.

Lay the meat in the bottom of a pie dish, arrange slices from 3 hard-boiled eggs over the meat and place the ham over the eggs. Cover with the sauce and allow to cool a little before layering the pastry over the top. Press firmly along the edges to seal then cut-off the excess. Slice-off the excess pastry then score in several places to make steam holes. Brush with egg wash made from a whole egg with 1 tbsp water.

Place in an oven pre-heated to 200°C (400°F/Gas Mark 6) for 10 minutes then reduce the heat to 180°C (350°F/Gas Mark 4) and cook for 30 minutes longer, until the pastry is a golden brown in colour.