Matrone's chicken pie

By admin
22 November 2010

“During my first term as chairwoman of the Dazzling Dames I met a very impressive man at a retirement home in Maraisburg. Oom Peet was rather lonely. More than once he showed up with one of the backyard chickens from his son’s farm at Naboomspruit and asked me to make him a chicken pie.”

Serves 8-10

Preparation time: 20 min

Cooking and baking time:

1 hour 15 min

40 ml (8 t) butter

200 g bacon, finely diced

250 g mushrooms, sliced

25 ml (5 t) cake flour

5 ml (1 t) salt

3 ml (generous ½ t) freshly ground black pepper

1 chicken (1,5 kg), cut into pieces

5 whole cloves

5 whole allspice

4 black peppercorns

1 bay leaf

50 ml sago

2 hard-boiled eggs, sliced

1 egg yolk, beaten

25 ml (5 t) vinegar or 50 ml (10 t) dry white wine

puff pastry

Heat 20 ml of the butter in a saucepan and fry the bacon until crisp.

Remove.

Fry the mushrooms until brown and add to the bacon.

Mix the flour, salt and pepper and roll the chicken in the mixture.

Heat the rest of the butter and fry the chicken until brown all over.

Tie the cloves, allspice, peppercorns and bay leaf in a piece of cheesecloth and add to the chicken.

Add the sago, cover with water and cook slowly until the meat is tender.

Remove the bag of spices.

Strain the liquid (stock) and set aside.

Remove the chicken meat from the bones, place in a bowl with the hard-boiled egg and bacon and mushrooms and mix.

Preheat the oven to 240 °C.

Spoon the chicken mixture into a pie dish and place a pie funnel in the middle (optional).

Heat the stock over low heat, add the egg yolk – don’t let it curdle – and stir in the vinegar or wine.

Pour the stock over the chicken in the dish.

Roll out the puff pastry thinly and place on the chicken.

Prick with a fork and, if you don’t have a pie funnel, make a hole in the middle of the pastry for steam to escape.

Bake for 15-20 minutes, reduce the heat to 180 °C and bake for 15 minutes.

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