Ma Inez se Hoenderpastei


Ma Inez se Hoenderpastei
Ma Inez se Hoenderpastei
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Ma Inez se Hoenderpastei
Ma Inez se Hoenderpastei
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Ingredients
Chicken Filling
  • 1 Whole Chicken, approx. 1,5kg
  • A few black pepper corns
  • 4 Whole cloves
  • A few all spice berries
  • 6 Coriander seeds
  • Salt to taste
  • 3 Bay leaves
  • 30 ml White or brown vinegar
  • 1 Onion, peeled and roughly chopped
  • 2 Carrots, peeled and roughly chopped
  • 500 ml water
  • 30ml Butter
  • 30ml Flour
Pastry
  • 400 grams cake flour
  • 300 grams Cold butter, cubed
  • 5 ml salt
  • About 30ml of iced water
Instructions
Chicken Filling
  1. Place all the ingredients except the butter and flour in a large pot and cover with a lid.
  2. Bring to the boil and keep simmering on a low heat for about an hour or until the meat falls from the bone.
  3. Remove the chicken from the pot and leave a few minutes to cool.
  4. Strain the stock and reserve a cup and a half.
  5. Debone the chicken discarding the bones and gristle. Keep the skin.
  6. Cut the chicken meat and skin into smaller pieces and keep aside.
  7. Melt the butter in a saucepan and whisk in the flour.
  8. Cook for about 1 minute and add the cup and a half of reserved stock. Whisk until lump free and thickened.
  9. Add the sauce to the chicken and mix through. Season to taste.
  10. Pour the mix into a prepared pie dish.
  11. Roll out the pastry to about 1/2cm thick and place over the pie filling, covering all the edges.
  12. With some of the extra pastry you can make any shapes to stick on top of the pie with some egg.
  13. Bake for 15 minutes at 200 degrees Celsius then turn the heat down to 180 degrees for another 15 minutes. The pastry should be golden brown and the pie should be bubbling.
Pastry
  1. Place the flour and butter in a food processor and pulse until it resembles fine bread crumbs.
  2. Add the salt and while the machine is running slowly add the water until the pastry comes together.
  3. Take the pastry out of the machine and press flat on a piece of cling wrap.
  4. Flatten, cover and place in the fridge for 10 minutes to firm up.